loaf pan basque cheesecake recipe

Written ByJenny Smyth Posted on
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The Best loaf pan basque cheesecake recipe

I’m so excited to share with you my favorite loaf pan Basque cheesecake recipe. This rich and creamy dessert is a staple in the Basque region of Spain and France, and I’ve adapted it to fit perfectly in a standard-sized loaf pan.

The result is a decadent, velvety cheesecake that’s sure to impress your family and friends. The best part?

It’s incredibly easy to make, requiring only a few ingredients and no special equipment. I love serving this cheesecake at gatherings and special occasions, but it’s also a great everyday treat for when I need a sweet pick-me-up.

And let’s not forget the health benefits – this cheesecake is made with real cream, but it’s also surprisingly low in sugar compared to traditional cheesecakes. I’ve experimented with different flavor combinations and variations, but the classic recipe remains my go-to.

My kids adore helping me mix the batter, and they always request seconds (or thirds!) when we serve it.

Whether you’re looking for a show-stopping dessert or just a comforting treat, this loaf pan Basque cheesecake is sure to become a new favorite.

Loaf Pan Basque Cheesecake

4.9 from 1614 votes

A simplified version of the classic burnt cheesecake, baked in a loaf pan for a rustic, creamy dessert. The high heat creates a deeply caramelized exterior while the center remains lusciously soft.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cheesecake

2 pounds cream cheese, softened
1 1/2 cups granulated sugar
5 large eggs, room temperature
2 cups heavy cream, room temperature
1 tablespoon vanilla extract
1/4 cup all-purpose flour

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Line a 9×5 inch loaf pan with two overlapping sheets of parchment paper, ensuring the paper extends at least 2 inches above the rim on all sides for easy lifting.
3In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes.
4Add the granulated sugar and continue beating for another 2 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
5Add the eggs one at a time, beating on low speed after each addition just until incorporated.
6Pour in the heavy cream and vanilla extract, then mix on low until the batter is uniform and smooth, about 30 seconds.
7Sift the all-purpose flour over the batter and fold it in gently with a rubber spatula until no streaks of flour remain.
8Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
9Bake the cheesecake for 45 to 50 minutes, or until the top is deeply golden brown and the center jiggles slightly when the pan is gently shaken.
10The edges should be set and pulling away from the parchment.
11Remove the pan from the oven and place it on a wire cooling rack.
12Let the cheesecake cool completely at room temperature, about 1 hour, then refrigerate for at least 4 hours or overnight until fully chilled and firm.
13To serve, lift the cheesecake out of the pan using the parchment paper overhang.
14Slice into thick pieces with a sharp knife, wiping the blade clean between cuts for neat edges.

🔧Equipment

9×5 inch loaf pan
Parchment paper
Large mixing bowl
Electric hand mixer or stand mixer
Rubber spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 35g💛Saturated Fat: 21g❤️Cholesterol: 195mg🧂Sodium: 320mg🌾Total Carbs: 28g🥦Dietary Fiber: 0g🍬Sugars: 25g🥩Protein: 8g

📝Notes

For best results, ensure all ingredients are at room temperature before mixing. The cheesecake will be very soft when warm but firms up beautifully after chilling. Do not overbake; the center should still wobble slightly when removed from the oven.

Watch Video Of How Loaf Pan Basque Cheesecake Works

To store leftover loaf pan basque cheesecake, let it cool completely, then wrap the pan tightly with plastic wrap or transfer the slices to an airtight container. It will stay fresh in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic and foil for up to 2 months.

Thaw them in the fridge overnight before serving. When you are ready to serve, let the cheesecake sit at room temperature for about 15 minutes to soften slightly. You can enjoy it plain or with a dollop of whipped cream and fresh berries.

It also works great as a dessert for family gatherings because you can make it a day ahead and it slices neatly. The burnt top and creamy center always get compliments, and I love that it is so easy to transport in the loaf pan. This recipe is a keeper for any occasion.

❓ Frequently Asked Questions About Loaf Pan Basque Cheesecake

5. What type of pan should I use for this recipe?

I recommend using a standard-sized loaf pan (about 9×5 inches) for this recipe – it will give you the perfect shape and size for slicing into individual servings.

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