Basque Cheesecake Loaf Recipe

Introduction

Basque Cheesecake in a loaf pan offers a rustic, deeply caramelized top with a creamy and slightly jiggly center. This simple twist on the classic Basque burnt cheesecake is perfect for those who prefer a loaf shape, making it easy to slice and serve at any gathering.

Ingredients

• 24 ounces (680g) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 cup (240ml) heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons (16g) all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Step 1: In a large bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy, about 3-5 minutes. Scrape down the bowl frequently.
2. Step 2: Gradually add the granulated sugar while continuing to beat until the mixture is light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
3. Step 3: Add the eggs one at a time, beating well after each addition until just combined.
4. Step 4: Pour in the heavy cream and vanilla extract, mixing on low speed until just combined.
5. Step 5: Sift the flour and salt over the batter, then gently fold them in using a spatula until just combined. Avoid overmixing.
6. Step 6: Preheat the oven to 425°F (220°C).
7. Step 7: Generously line a 9×5 inch loaf pan with crumpled parchment paper, extending the edges several inches above the pan.
8. Step 8: Pour the batter into the prepared loaf pan.
9. Step 9: Bake for 50-60 minutes until the top is deeply browned and almost burnt-looking. The center should remain jiggly. The internal temperature should reach 150-160°F (65-71°C).
10. Step 10: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about 1 hour.
11. Step 11: Remove the cheesecake, cool at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
12. Step 12: Using the parchment paper overhang, gently lift the cheesecake out of the pan.
13. Step 13: Slice into thick pieces with a sharp knife and serve chilled or at room temperature.

Tips & Variations

• For a richer flavor, use high-quality cream cheese and heavy cream.
• To intensify the burnt top, slightly increase the baking temperature during the last 5-10 minutes, but watch carefully to avoid burning.
• Swap vanilla extract for a splash of lemon zest or liqueur for a different aroma.
• Make sure the cream cheese is fully softened to avoid lumps in the batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. It tastes best when chilled but can be brought to room temperature before serving. Reheat slices gently in a warm oven if preferred warm, but avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a loaf pan?

Yes, a standard round 8-inch springform pan works well. Adjust baking time accordingly and check for the characteristic browned top and jiggly center.

Why is the cheesecake jiggly in the center when done?

The center remains slightly jiggly because the Basque cheesecake is intentionally underbaked in the middle to preserve its creamy texture while the exterior becomes caramelized and firm.

Basque Cheesecake Loaf Recipe

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This Basque Cheesecake Loaf Pan recipe offers a rich, creamy, and deeply caramelized cheesecake with a rustic burnt top. Baked in a loaf pan lined with parchment paper, it yields a luscious, jiggly center and a delectably browned exterior. The combination of full-fat cream cheese, heavy cream, eggs, and a hint of vanilla creates a classic dessert that’s both elegant and simple enough for home bakers of all skill levels.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 50 to 60 minutes
• Total Time: 5 hours 15 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 24 ounces (680g) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 cup (240ml) heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons (16g) all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Cream the Cream Cheese: In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until it becomes completely smooth and creamy, which should take about 3-5 minutes. Make sure to scrape down the sides and bottom of the bowl frequently to ensure even mixing.
2. Add Sugar Gradually: Gradually incorporate the granulated sugar into the cream cheese, continuing to beat on medium speed until the mixture is light and fluffy, approximately 2-3 minutes. Scrape the bowl as needed to fully combine all ingredients.
3. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition until just combined with the mixture. Avoid overmixing to maintain the batter’s texture.
4. Add Heavy Cream and Vanilla: Pour in the heavy cream and vanilla extract and mix on low speed until the ingredients are just combined, ensuring a smooth and silky batter.
5. Add Flour and Salt: Sift the all-purpose flour and salt over the batter. Gently fold these dry ingredients into the batter using a spatula until just incorporated, taking care not to overmix so the batter remains light.
6. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the cheesecake.
7. Line the Loaf Pan: Generously line a 9×5 inch loaf pan with parchment paper. Crumple the parchment paper before placing it in the pan to fit it neatly and ensure you have an overhang to help lift the cheesecake out later.
8. Pour in the Batter: Pour the prepared cheesecake batter evenly into the parchment-lined loaf pan.
9. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, until the top is deeply browned with a slightly burnt appearance. The center should remain jiggly, and the internal temperature should reach about 150-160°F (65-71°C).
10. Cooling: Turn off the oven and slightly crack open the oven door. Allow the cheesecake to cool inside the oven for about 1 hour to gradually reduce temperature and prevent cracks.
11. Refrigerate: Remove the cheesecake from the oven and cool completely at room temperature. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.
12. Unmold: After chilling, gently lift the cheesecake out of the loaf pan using the parchment paper overhang.
13. Slice and Serve: Place the cheesecake on a serving platter and slice into thick portions using a sharp knife. Serve chilled or at room temperature for best flavor.

Notes

• For best results, use full-fat cream cheese and heavy cream to achieve the rich, creamy texture typical of Basque-style cheesecakes.
• Do not overmix the batter after adding the flour to keep the texture light and prevent toughness.
• The burnt top is characteristic of Basque cheesecake and adds a caramelized flavor—do not be alarmed by the dark appearance.
• Cooling the cheesecake gradually in the oven and then refrigerating helps prevent cracks and allows the texture to set properly.
• Line the loaf pan generously with parchment paper with an overhang for easy removal of the cheesecake.
• Use a sharp knife dipped in hot water and wiped dry before slicing to get cleaner cake slices.

Keywords: Basque cheesecake, burnt cheesecake, cream cheese loaf, baked cheesecake, Spanish dessert, creamy cheesecake