Introduction

This Irresistible Loaf Pan Basque Cheesecake offers a rich, creamy texture with a beautifully caramelized top. It’s a simple yet elegant dessert that combines the classic flavors of Basque cheesecake in an easy-to-make loaf pan format, perfect for sharing or slicing into individual servings.

The image shows a rectangular cheesecake with a rich, golden-brown top that looks slightly caramelized and unevenly textured. The main body of the cake is thick, creamy yellow, and smooth, with straight edges, sitting on a white paper liner inside a white baking dish. In the background, there are two small white plates; one holds a square slice of the cheesecake topped with three red raspberries and a small green leaf, and the other plate has a plain square slice. The scene is set on a white marbled surface, and a woman's hand holds one of the plates with the cheesecake slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz cream cheese (full-fat)
3/4 cup granulated sugar
3 large eggs
1/2 cup heavy cream (high-fat)
2 tsp pure vanilla extract
1/4 tsp salt

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Line a loaf pan with parchment paper and lightly grease it to prevent sticking.
Step 3: In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Step 4: Pour in the heavy cream and vanilla extract, then mix until the batter is silky and well combined.
Step 5: Transfer the batter to the prepared loaf pan. Bake for 45-50 minutes until the top is golden brown and the center has a slight jiggle when gently shaken.
Step 6: Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours to set properly.

Tips & Variations

Use full-fat cream cheese and heavy cream for the creamiest texture and richest flavor.
Line the pan with parchment paper carefully to help lift the cheesecake out easily once baked.
For added flavor, try stirring in a tablespoon of lemon zest or a splash of liqueur before baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, bring it to room temperature before serving. You can also freeze slices wrapped tightly in plastic wrap for up to 1 month; thaw in the fridge overnight before enjoying.

How to Serve

A thick rectangular slice of cheesecake with a smooth and creamy pale yellow inside is topped with a glossy, browned layer that has some darker golden spots and cracks, showing a slightly burned texture. The cheesecake is sitting on white parchment paper inside a baking pan. In the background, there is a white plate on a white marbled surface with a small piece of the same cheesecake and some strawberries. The scene is softly lit and focused on the cheesecake slice in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, a small springform or round cake pan can work as well. Just adjust the baking time accordingly, checking for the same golden top and slight jiggle.

Why does the cheesecake have a golden top and a slight jiggle in the center?

The golden top is characteristic of Basque cheesecake’s caramelized flavor, while the slight jiggle indicates the center is still creamy and will firm up as it cools, ensuring a perfect texture.

Irresistible Loaf Pan Basque Cheesecake Recipe

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★★★★★

4.6 from 130 reviews

This Irresistible Loaf Pan Basque Cheesecake features a rich, creamy texture and a beautifully caramelized top, baked in a loaf pan for a unique twist on the classic Basque-style cheesecake. With a perfectly balanced sweetness and a slight jiggle in the center, it’s an indulgent dessert that’s simple to prepare and sure to impress.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 5 hours 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: Basque/Spanish

Ingredients

Scale

Cheesecake Batter

16 oz full-fat cream cheese
3/4 cup granulated sugar
3 large eggs
1/2 cup heavy cream (high-fat)
2 tsp pure vanilla extract
1/4 tsp salt

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for proper baking and caramelization of the cheesecake top.
Prepare Pan: Line a loaf pan with parchment paper and lightly grease it to prevent sticking and to aid in easy removal of the cheesecake after baking.
Mix Cream Cheese and Sugar: In a mixing bowl, beat the full-fat cream cheese with the granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition to fully incorporate and achieve a smooth batter.
Add Cream and Vanilla: Pour in the heavy cream and pure vanilla extract, stirring until the batter is silky and well combined without overmixing.
Bake: Transfer the prepared batter to the lined loaf pan and bake for 45-50 minutes. The cheesecake should develop a golden brown top and a slight jiggle in the center, indicating perfect doneness.
Cool and Chill: Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours to set and enhance the flavors and texture.

Notes

Make sure cream cheese is at room temperature before mixing for a smoother batter.
A slight jiggle in the center after baking is crucial for the creamy texture characteristic of Basque cheesecake.
Refrigerate the cheesecake for at least 4 hours; overnight is even better for richer flavor and firmer texture.
Use full-fat cream cheese and heavy cream for the best texture and flavor.
Lining the loaf pan with parchment paper ensures easy removal and clean edges.

Keywords: Basque cheesecake, loaf pan cheesecake, creamy cheesecake, caramelized cheesecake, baked cheesecake, dessert recipe