Loaf Pan Basque Cheesecake Recipe
A simple yet elegant crustless cheesecake baked in a loaf pan. Creamy, rich, and surprisingly easy to make!
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 9x5 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.
Notes
The top should be deeply browned, almost burnt. Don't overmix the batter. For longer storage, freeze for up to 3 months. Serve with fresh berries, whipped cream, or a chocolate drizzle.