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Loaf Pan Basque Cheesecake

Loaf Pan Basque Cheesecake
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The Loaf Pan Basque Cheesecake is a creamy, rich dessert featuring a signature deeply caramelized, almost burnt top and a smooth custard-like interior. Baked in a loaf pan for easy slicing, this Spanish-inspired cheesecake offers a unique smoky flavor and luscious texture that is perfect for sharing at any gathering.

Ingredients

Scale

Main Ingredients

  • 450g full-fat cream cheese, softened
  • 240ml heavy cream
  • 180g granulated sugar
  • 4 large eggs
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ¼ tsp salt

Optional Variations

  • 1 tsp lemon or orange zest (for citrus zest boost)
  • 30g melted dark chocolate or 2 tbsp cocoa powder (for chocolate swirl)
  • Almond flour or gluten-free flour blend (to replace all-purpose flour)
  • Natural sweeteners like erythritol or stevia (to replace sugar)
  • Fresh berries or berry compote (for topping)

Instructions

  1. Prepare Your Loaf Pan: Line your loaf pan with parchment paper, extending the sides about 2 inches above the rim. This helps contain the batter and forms the signature crust while making removal easier.
  2. Soften and Blend Cream Cheese: Beat the cream cheese until completely smooth and free of lumps. This process is crucial for achieving the cheesecake’s velvety texture.
  3. Add Sugar and Eggs: Gradually mix in the granulated sugar. Then, add the eggs one at a time, mixing thoroughly after each addition to create a silky batter that traps air for a light yet creamy finish.
  4. Incorporate Flour, Cream, and Flavorings: Gently fold in the flour for structure. Alternate adding the heavy cream and vanilla extract while mixing slowly. This step ensures decadently soft texture and warm aromatic flavor.
  5. Bake Until Perfectly Caramelized: Pour the batter into the lined loaf pan. Bake at a high temperature (about 400°F / 200°C) until the top is deeply golden and charred in spots, creating the signature caramelized crust.
  6. Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for several hours or overnight. Chilling allows flavors to meld and the texture to firm up for clean slicing.

Notes

  • Use full-fat cream cheese and heavy cream for the best flavor and texture.
  • Mix batter just until combined to avoid a dense, rubbery cheesecake.
  • Bake at a high temperature to achieve the characteristic burnt top.
  • Let parchment paper rise above the pan to prevent batter spillover and simplify removal.
  • Chill the cheesecake fully before slicing to maintain clean edges.
  • Store leftovers tightly covered in the refrigerator for up to 4 days.
  • Freeze wrapped well for up to 2 months; thaw overnight in the fridge before serving.
  • If reheating, warm slices gently in the oven at low temperature—avoid microwaving.

Nutrition

Keywords: Basque cheesecake, loaf pan cheesecake, caramelized crust, creamy cheesecake, Spanish dessert, easy cheesecake, no crust cheesecake

Find it online: https://marycorner.com/loaf-pan-basque-cheesecake/