If you adore rich, creamy desserts with a captivating burnt caramelized top and a custardy, melt-in-your-mouth center, then this Loaf Pan Basque Cheesecake Recipe is your next dessert obsession. Baked in a conveniently sized loaf pan, it’s the perfect treat for small gatherings or those indulgent moments when you want something delicious without the stress of leftovers. This Spanish-inspired Basque cheesecake brings effortless elegance and deep flavor to your kitchen with a texture that is luxuriously smooth yet satisfyingly dense.
Ingredients You’ll Need
The magic of this Loaf Pan Basque Cheesecake Recipe is in its simplicity. Each ingredient plays a crucial role in crafting the perfect balance of taste, texture, and that signature caramelized finish you’ll fall in love with.
- Cream cheese (16 oz, full-fat, room temp): Provides the creamy, rich base essential for a silky smooth cheesecake.
- Granulated sugar (½ cup): Sweetens without overpowering, and helps with that beautiful browning on top.
- Large eggs (3, room temp): Bind everything together while adding structure and a custardy texture.
- Heavy cream (½ cup, room temp): Boosts creaminess and ensures the cheesecake remains moist and soft inside.
- Vanilla extract (1 teaspoon, pure): Adds a warm, delicate aroma that lifts the flavors perfectly.
- Salt (¼ teaspoon, fine): Enhances all the flavors and rounds out the sweetness harmoniously.
How to Make Loaf Pan Basque Cheesecake Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 400°F (204°C). Next, line a 9×5 inch loaf pan with parchment paper, making sure to leave enough overhang on the sides to help you lift out the cheesecake later. This step is key to easy removal and helps the edges caramelize beautifully.
Step 2: Soften and Beat the Cream Cheese
Microwave the cream cheese for about 15 seconds to soften it — this makes beating it smoother and easier. Using an electric mixer, beat the cream cheese until it’s silky and free of lumps. Then add the sugar and continue beating until the mixture is fluffy and light.
Step 3: Incorporate the Eggs
Add the eggs one at a time, mixing slowly on low speed to keep the batter smooth and prevent overbeating. This careful mixing helps create that custardy texture that defines the Loaf Pan Basque Cheesecake Recipe.
Step 4: Add Cream, Vanilla, and Salt
Now stir in the heavy cream, vanilla extract, and salt until the batter is completely smooth and homogenous. The batter should be creamy with a luscious consistency, ready to pour into your prepared loaf pan.
Step 5: Bake Until Beautifully Burnt
Pour the batter into the lined loaf pan and gently tap it on the counter to release any trapped air bubbles. Bake for about 50 to 60 minutes until the top turns a deep golden brown, almost burnt looking—that’s where all the flavor magic happens. The center should still jiggle slightly when you gently shake the pan.
Step 6: Cool and Set
Let the cheesecake cool completely in the pan for at least 2 hours. This allows the custard to fully set and the flavors to deepen. You can serve it at room temperature immediately or chill it for later—a versatile approach for any occasion.
How to Serve Loaf Pan Basque Cheesecake Recipe
Garnishes
This cheesecake’s caramelized top is stunning on its own, but if you want to dress it up, consider a dusting of powdered sugar, a few fresh berries, or a drizzle of honey or fruit compote. These add bright, fresh notes that complement the rich creaminess perfectly.
Side Dishes
Serve alongside a cup of strong espresso or a refreshing orange blossom tea for a delightful end to your meal. A scoop of lightly whipped cream or a few slices of seasonal fruit also make lovely companions for your Basque cheesecake.
Creative Ways to Present
Since this Loaf Pan Basque Cheesecake Recipe is baked in a loaf pan, slice it like a loaf cake for neat, consistent portions. You can serve it on individual dessert plates garnished with edible flowers or layer slices between sheets of parchment for a rustic, bakery-style presentation when sharing with friends.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, making it a fantastic make-ahead dessert that keeps its texture and flavor beautifully.
Freezing
If you want to keep your cheesecake longer, it freezes well. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator for the best texture.
Reheating
Although this cheesecake is typically enjoyed chilled or at room temperature, if you prefer it slightly warm, gently reheat slices in a low-temperature oven (about 250°F) for 5-7 minutes. This will soften the center without melting the caramelized top.
FAQs
What makes Basque cheesecake different from regular cheesecake?
Basque cheesecake is known for its burnt, caramelized top and custardy center, unlike traditional cheesecakes that usually have a smooth, pale surface and a firmer texture. The high-temperature baking creates unique flavors and a rustic look.
Can I use a round pan instead of a loaf pan for this recipe?
Absolutely! While this Loaf Pan Basque Cheesecake Recipe is designed for a loaf pan for ease and portion control, you can bake it in a round pan, just keep an eye on the baking time as it may vary slightly.
Do I need to use full-fat cream cheese?
Yes, full-fat cream cheese is essential here to achieve the rich, creamy texture that Basque cheesecake is famous for. Low-fat versions won’t create the same luxurious mouthfeel or bake as nicely.
Why is the top of the Basque cheesecake burnt?
The burnt top is intentional and a signature characteristic of the Basque cheesecake style. It adds a deep caramel flavor, balancing the rich creaminess inside and creating a beautiful contrast of textures.
Can this cheesecake be made gluten-free?
Yes! This recipe naturally contains no flour or gluten ingredients, making it safe and delicious for anyone following a gluten-free diet right out of the box.
Final Thoughts
If you’re after a show-stopping dessert that’s both straightforward and extraordinary, the Loaf Pan Basque Cheesecake Recipe is a must-try. From its creamy, rich interior to the caramelized, almost brûléed top, every bite feels like a cozy hug. I promise you’ll want to make this again and again for friends, family, or simply to treat yourself to a decadent delight.
Print
Loaf Pan Basque Cheesecake Recipe
- Total Time: 3 hours 5 minutes
- Yield: 8 slices
Description
A rich, creamy Basque cheesecake baked in a 9×5 inch loaf pan. This version features a beautifully caramelized, burnt top with a custardy center, making it easier and faster to prepare than traditional round Basque cheesecakes. Perfectly portioned for small gatherings or indulgent treats without overwhelming leftovers.
Ingredients
Cheesecake Ingredients
- 16 oz Cream cheese – Full-fat, room temperature
- ½ cup Granulated sugar
- 3 Large eggs, room temperature
- ½ cup Heavy cream, room temperature
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Fine salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9×5 inch loaf pan with parchment paper, making sure to leave an overhang on the sides for easy removal later.
- Soften Cream Cheese: Microwave the cream cheese for about 15 seconds to soften it. Using an electric mixer, beat the softened cream cheese until smooth and creamy to ensure no lumps remain.
- Add Sugar and Beat: Add the granulated sugar to the cream cheese and beat until the mixture becomes light and fluffy, incorporating air for a smooth texture.
- Incorporate Eggs: Add the eggs one at a time, mixing on low speed to combine thoroughly without overbeating, which can incorporate too much air.
- Add Cream, Vanilla, and Salt: Stir in the heavy cream, vanilla extract, and salt until the batter is completely smooth and homogeneous.
- Pour and Bake: Pour the batter into the prepared loaf pan. Gently tap the pan on the counter to release any trapped air bubbles. Place the pan in the oven and bake for 50-60 minutes until the top is deeply browned and caramelized.
- Cool and Serve: Once baked, allow the cheesecake to cool in the pan for 2 hours to set. After cooling, slice into 8 pieces and serve either at room temperature or chilled according to your preference.
Notes
- Using a metal loaf pan helps achieve better browning on the cheesecake’s edges.
- Room temperature ingredients ensure a smooth, lump-free batter.
- The burnt top and creamy center are characteristic features of Basque cheesecake.
- Letting the cake cool completely in the pan prevents cracking and helps it set properly.
- If you prefer a less pronounced burnt flavor, bake slightly less time but ensure the top turns golden brown.
- Chilling the cake overnight enhances the texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
