Basque Cheesecake
A delightful and creamy Basque cheesecake baked in a loaf pan, featuring a beautifully browned top and a satisfying texture. Perfect for family gatherings or special occasions.
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 9x5 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.
Notes
Wrap cheesecake loosely in plastic wrap for storage. It lasts 5-7 days in the fridge. For longer storage, freeze slices wrapped in plastic.