A luscious, creamy dream come true, this Loaf Pan Basque Cheesecake is surprisingly simple to make. Forget the water bath and fussy crust; this recipe is all about the rich, caramelized, almost burnt exterior giving way to a perfectly smooth and decadent interior. This loaf pan basque cheesecake is perfect for smaller gatherings or when you just want a delicious dessert without the fuss of a large, round cheesecake.
This unique dessert is all about embracing imperfection. The seemingly burnt top is actually where the magic happens, creating a depth of flavor that’s simply irresistible. It’s a testament to the fact that sometimes, the simplest things are the most extraordinary. If you’re looking for other simple desserts, you might enjoy these easy pie crust cinnamon rolls.
Why this Loaf Pan Basque Cheesecake is Special
This recipe takes all the deliciousness of a traditional Basque cheesecake and makes it even more approachable. Using a loaf pan makes it easy to slice and serve, perfect for weeknight treats or casual get-togethers. It’s a great option for those intimidated by larger cheesecakes. Plus, the smaller size means you can satisfy your cheesecake craving without making too much.
Ingredients and Equipment
Having the right ingredients and tools on hand will make this Loaf Pan Basque Cheesecake recipe even smoother. Let’s gather everything we need! For other recipes using a loaf pan, check out this article on what to bake in an oval baking pan (similar concepts apply to loaf pans).
Ingredients List
- 1 ¾ lb full-fat cream cheese bars (or 1 lb 12 oz), softened: Make sure your cream cheese is softened to room temperature for a perfectly smooth batter. Look for the ounce markings on the foil wrapping.
- 1 cup granulated sugar: Regular white sugar works best here.
- 4 large eggs: Room temperature eggs are ideal for even mixing.
- 1 ⅔ cup heavy cream: Heavy cream adds to the richness of this cheesecake.
- 1 teaspoon vanilla extract (optional): A touch of vanilla enhances the flavor, but it’s perfectly delicious without it.
- ¼ teaspoon salt: A pinch of salt balances the sweetness.
- ¼ cup all-purpose flour: Flour helps to stabilize the cheesecake and give it a beautiful texture.
Equipment Needed
- 9×5 inch loaf pan: This is the perfect size for this recipe.
- Mixer: A stand mixer or hand mixer will make mixing the batter a breeze.
- Parchment paper: This is essential for easy removal of the cheesecake from the loaf pan. Make sure you have enough to create an overhang on the sides.
- Mixing bowls: You’ll need a couple of bowls for the ingredients.
- Rubber spatula or wooden spoon: For scraping down the sides of the bowl and ensuring everything is well combined.
To prepare your loaf pan, line it with parchment paper, leaving an overhang on the long sides. This will act as handles, allowing you to easily lift the cheesecake out of the pan once it’s cooled. This makes serving a piece of cake – or cheesecake!
Making the Loaf Pan Basque Cheesecake Batter
Creating the batter for this Loaf Pan Basque Cheesecake is surprisingly simple. If you enjoy cheesecakes, you might also like this Strawberry Cheesecake Dump Cake recipe.
Creaming the Cheese and Sugar
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Room temperature cream cheese is key to avoid lumps. Beat on medium speed for 2-3 minutes, scraping the bowl as needed. Avoid over-mixing.
Incorporating the Eggs
Add eggs one at a time, mixing thoroughly after each addition on low speed. Room temperature eggs mix best. Avoid over-mixing.
Adding the Remaining Ingredients
Reduce mixer speed to low, pour in heavy cream, and mix. Add vanilla (if using), salt, and flour. Sprinkle flour over the batter to prevent clumps. Mix until just combined. Do not overmix. For another creamy dessert option, try our edible sugar cookie dough recipe.
Baking the Loaf Pan Basque Cheesecake
Prepping the Oven and Loaf Pan
Preheat oven to 400°F (200°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang for easy removal.
Baking Time and Doneness Cues
Pour batter into the prepared pan and place it on a baking sheet. Bake for 50-60 minutes. The top should be deeply browned, and the center slightly jiggly. Adjust baking time if your oven runs hot or cold.
Cooling and Chilling
Cool completely in the pan at room temperature before refrigerating for at least 4 hours, or preferably overnight.
Serving and Storing
Serving Suggestions
This cheesecake is delicious on its own or with fresh berries, whipped cream, powdered sugar, or a chocolate drizzle. Enjoy it with coffee, tea, or dessert wine.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, wrap tightly and store for up to 3 months. Thaw overnight in the refrigerator. Looking for healthy dessert options? Check out these healthy dessert ideas.
Frequently Asked Questions
Here are answers to some common questions about Basque cheesecake and baking it in a loaf pan.
Can you make a Basque cheesecake in a loaf tin?
Yes, a loaf pan works beautifully for Basque cheesecake! This recipe is specifically designed for a standard 9×5 inch loaf pan. The loaf shape makes it easier to slice and serve, and it’s a great option for smaller gatherings.
What pan to use for Basque cheesecake?
While traditionally baked in a springform pan, Basque cheesecake is adaptable to various pans. A regular cake pan, a loaf pan, or even individual ramekins can be used. The most important thing is to line your chosen pan with parchment paper. This prevents sticking and allows for easy removal.
Can you make cheesecake in a loaf pan?
Absolutely! While not the traditional method, baking cheesecake in a loaf pan is a convenient option. It works particularly well for Basque cheesecake because it’s crustless. The loaf shape makes for neat and easy slicing and serving.
What is the difference between Basque cheesecake and regular cheesecake?
Basque cheesecake stands apart from regular cheesecake with its distinct characteristics. It’s crustless, baked at a high temperature for a deeply caramelized, almost burnt exterior, and boasts a creamy, almost custardy interior. This gives it an intensely rich flavor and a unique, rustic appearance. It’s all about that beautiful contrast between the dark exterior and the smooth, creamy center. You can read more about The story behind Basque burnt cheesecake.
Enjoy Your Loaf Pan Basque Cheesecake!
I hope you enjoy making and sharing this Loaf Pan Basque Cheesecake! It’s a simple yet elegant dessert, perfect for any occasion, from casual weeknight treats to special celebrations. Don’t be intimidated by the slightly jiggly center and dark top – those are the signs of a perfectly baked Basque cheesecake. Just like in my Grandma’s kitchen, creating delicious memories around food is one of life’s greatest joys. And trust me, this cheesecake recipe will surely help create some special memories for you and your loved ones.
Loaf Pan Basque Cheesecake Recipe
Ingredients
- 1 ¾ lb full-fat cream cheese bars softened
- 1 cup granulated sugar
- 4 large eggs
- 1 ⅔ cup heavy cream
- 1 teaspoon vanilla extract optional
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang.
- Beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing thoroughly after each addition.
- Reduce mixer speed to low, pour in heavy cream, and mix.
- Add vanilla (if using), salt, and flour. Mix until just combined.
- Pour batter into the prepared pan and place it on a baking sheet.
- Bake for 50-60 minutes, or until deeply browned and center is slightly jiggly.
- Cool completely in pan at room temperature, then refrigerate for at least 4 hours or overnight.