Basque cheesecake in a loaf pan is a delightful dessert that’s both simple and satisfying. This creamy treat has a rich flavor and a beautifully browned top that makes it look just as good as it tastes. Whether it’s a cozy family dinner or a special gathering with friends, this cheesecake is sure to impress.
Why You Will Love This Basque Cheesecake Loaf Pan
This recipe is great for so many reasons. First, it’s easy to make, even for beginners. You can whip it up with everyday ingredients that you likely already have in your kitchen. It’s perfect for family gatherings or quiet evenings at home. Plus, its unique texture makes it a delightful dessert that everyone will love.
How to Make Basque Cheesecake
Making this cheesecake is a straightforward process. You’ll start by mixing the ingredients together to form a smooth batter. Then, you’ll pour it into a loaf pan and bake it until the top is beautifully browned. After cooling, it goes into the fridge to firm up. It’s a simple recipe anyone can tackle.
What You Need
Ingredients for Basque Cheesecake Loaf Pan:
- 24 ounces (680g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons (16g) all-purpose flour
- 1/4 teaspoon salt
Step-by-Step
Cream the Cream Cheese: In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy (3-5 minutes). Scrape down the sides and bottom of the bowl frequently.
Add Sugar Gradually: Gradually add the granulated sugar to the creamed cheese, beating on medium speed until well combined and the mixture is light and fluffy (2-3 minutes). Scrape down the bowl as needed.
Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Mix until just combined.
Add Heavy Cream and Vanilla: Pour in the heavy cream and vanilla extract. Mix on low speed until just combined.
Add Flour and Salt: Sift the all-purpose flour and salt over the batter. Gently fold the flour and salt into the batter using a spatula until just combined. Do not overmix.
Preheat the Oven: Preheat your oven to 425°F (220°C).
Line the Loaf Pan: Generously line a 9×5 inch loaf pan with parchment paper, extending it several inches over the sides. Crumple the parchment paper before placing it in the pan.
Pour in the Batter: Pour the cheesecake batter into the prepared loaf pan.
Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the top is deeply browned and almost burnt-looking. The center should still be quite jiggly. The internal temperature should reach around 150-160°F (65-71°C).
Cooling: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about 1 hour.
Refrigerate: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Unmold: Once the cheesecake is thoroughly chilled, gently lift it out of the loaf pan using the parchment paper overhang.
Slice and Serve: Place the cheesecake on a serving platter. Slice it into thick slices using a sharp knife. Serve chilled or at room temperature.
How to Serve Basque Cheesecake
This cheesecake is delightful on its own. You can serve it with fresh fruit, like berries or sliced peaches, for a touch of sweetness. A drizzle of chocolate or caramel sauce can also elevate the experience. It makes a fantastic dessert for birthdays, holiday gatherings, or just a special treat at the end of the day.
How to Store Basque Cheesecake
For best results, keep your cheesecake in the fridge. Wrap it loosely in plastic wrap to maintain freshness. If you have leftovers that you want to save longer, it can be frozen. Just ensure it’s wrapped properly to avoid freezer burn. When you’re ready to enjoy it again, let it thaw in the fridge.
Recipe Tips
- Use Room Temperature Cream Cheese: This helps ensure a smooth batter.
- Don’t Overmix: When adding flour, mix just until combined to keep the cheesecake creamy.
- Timing is Key: Bake until the top is very dark; this adds to the flavor.
- Cool Slowly: Let it cool in the oven to prevent cracking.
- Refrigerate Overnight: This helps the flavors meld for a tastier cheesecake.
Variations & Swaps
- Chocolate Swirl: Add melted chocolate to the batter for a chocolate version.
- Fruit Flavor: Mix in pureed berries to the batter for a refreshing berry cheesecake.
- Gluten-Free: Substitute the all-purpose flour with gluten-free flour.
FAQs
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just keep it covered in the fridge until you’re ready to serve it.
Can I freeze leftover cheesecake?
Yes, you can freeze slices of cheesecake. Wrap each slice in plastic wrap and then place them in an airtight container. Thaw them in the fridge when you’re ready to enjoy them again.
What if I don’t have heavy cream?
You can substitute heavy cream with a mixture of milk and melted butter in a pinch, but this may alter the texture slightly.
How long does this cheesecake last in the fridge?
When stored properly, this cheesecake will last in the fridge for about 5 to 7 days. Just make sure to keep it covered!
What are common mistakes to avoid?
A common mistake is not allowing the cream cheese to soften properly. This can lead to lumps in your batter. Also, be careful not to overbake it—you want that creamy center!
Basque Cheesecake
Ingredients
Cheesecake Ingredients
- 24 ounces full-fat cream cheese, softened to room temperature Ensure cream cheese is at room temperature for smooth mixing.
- 1 cup granulated sugar Gradually add to the cream cheese.
- 4 large eggs Add one at a time while mixing.
- 1 cup heavy cream Can be substituted with milk and melted butter in a pinch.
- 1 teaspoon vanilla extract Adds flavor to the cheesecake.
- 2 tablespoons all-purpose flour Sift over the batter.
- 1/4 teaspoon salt Balances sweetness.
Instructions
Preparation
- In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and creamy (3-5 minutes). Scrape down the sides and bottom of the bowl frequently.
- Gradually add the granulated sugar to the creamed cheese, beating on medium speed until well combined (2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Mix until just combined.
- Pour in the heavy cream and vanilla extract. Mix on low speed until just combined.
- Sift the all-purpose flour and salt over the batter. Gently fold in using a spatula until just combined. Do not overmix.
Baking
- Preheat your oven to 425°F (220°C).
- Generously line a 9×5 inch loaf pan with parchment paper, extending it over the sides.
- Pour the cheesecake batter into the prepared loaf pan.
- Bake for 50-60 minutes, until the top is deeply browned and the center is still jiggly.
Cooling
- Turn off the oven and crack the oven door slightly, let the cheesecake cool in the oven for about 1 hour.
- Remove from oven and let cool at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
Serving
- Once chilled, lift the cheesecake out of the loaf pan using the parchment paper overhang.
- Slice into thick slices with a sharp knife. Serve chilled or at room temperature.
