Loaf Pan Basque Cheesecake Recipe
If you’ve ever been curious about trying Basque cheesecake but want a version that fits perfectly in a loaf pan, you’ve come to the right place. This Loaf Pan Basque Cheesecake Recipe transforms the classic Spanish dessert by giving it a charming shape that’s both unique and super easy to slice. The burnt, caramelized top with its creamy, custardy center is such a delightful contrast that keeps me coming back for seconds—and I know you’ll love it just as much.
What makes this loaf pan version especially great is how it bakes evenly without needing a water bath and fits neatly in most ovens without fuss. Whether you’re making it for an intimate get-together or just looking to impress yourself on a cozy weekend, this Loaf Pan Basque Cheesecake Recipe offers the perfect balance of rustic charm and silky texture. Trust me, once you try it, you’ll find it’s one of the most satisfying desserts you can whip up with minimal ingredients.
Ingredients You’ll Need
Each ingredient in this Loaf Pan Basque Cheesecake Recipe plays a role in creating that signature creamy texture and slightly burnt exterior. When shopping, opt for full-fat cream cheese and heavy cream for richness, and be sure to bring your dairy to room temperature before mixing—it really helps with the smooth consistency.
- Cream Cheese: Make sure it’s softened to room temp so it blends effortlessly without lumps.
- Granulated Sugar: Adds the sweetness that balances the hint of caramel from the burnt top.
- Eggs: Provide structure and creaminess; room temperature eggs mix better.
- Vanilla Essence: Just a teaspoon amps up the flavor subtly but importantly.
- Salt: Enhances all the flavors and cuts through the richness.
- Heavy Cream: Also at room temp, it makes the cheesecake luxuriously smooth.
- All-Purpose Flour: Helps stabilize the batter and prevent cracking without changing the creamy texture.
Variations
I love tweaking the Loaf Pan Basque Cheesecake Recipe based on what’s in my pantry or my mood. Feel free to get creative—you might find a new favorite twist that suits your style or dietary needs.
- Gluten-Free Variation: I’ve swapped the flour with a gluten-free blend before, and it worked really well without compromising texture.
- Flavored Versions: Mixing in citrus zest or a swirl of berry jam before baking adds a fresh punch I adore for brunches.
- Less Sweet Option: If you prefer less sugar, I recommend reducing it by a quarter—still delicious but less cloying.
- Dairy-Free: Using cream cheese alternatives and coconut cream can work if you’re mindful of your dietary restrictions, though the texture changes slightly.
How to Make Loaf Pan Basque Cheesecake Recipe
Step 1: Prep Your Loaf Pan and Ingredients
Start by preheating your oven to 400°F (200°C). Line your loaf pan generously with parchment paper—make sure it extends over the edges for easy lifting after baking. Having your cream cheese, heavy cream, and eggs at room temperature makes mixing smooth and prevents lumps, so set these out ahead of time.
Step 2: Beat the Cream Cheese and Sugar
Using a stand mixer or hand mixer, beat the cream cheese until velvety and smooth, about 2-3 minutes. Then, gradually add the sugar and beat again until it’s well combined and fluffy. This step is key—I always take a little extra time here to ensure no gritty sugar remains.
Step 3: Add Eggs, Vanilla, and Salt
Add your eggs one at a time, mixing well after each addition so the batter stays silky. Then quickly stir in the vanilla essence and salt. The salt might seem minor, but it really brightens up all the flavors.
Step 4: Incorporate Flour and Heavy Cream
Sift the flour directly into your batter to avoid any lumps, then gently fold it in until just combined. Lastly, pour in the heavy cream and mix on low speed until smooth. Don’t overmix here—you want to keep air in the batter but not a tough texture.
Step 5: Bake and Cool
Pour your batter into the prepared loaf pan and bake for about 50-60 minutes. You’ll notice the top will darken beautifully—that’s the signature look of Basque cheesecake. Don’t worry if there’s a slight jiggle in the center when you gently shake the pan; it will firm up as it cools. Let it cool completely at room temperature, then refrigerate for at least 4 hours, ideally overnight.
How to Serve Loaf Pan Basque Cheesecake Recipe
Garnishes
I usually keep the garnishes simple—a dusting of powdered sugar and some fresh berries do wonders. Sometimes I add a drizzle of honey or a spoonful of tangy jam on the side, which pairs beautifully with the richness of the cheesecake.
Side Dishes
As a dessert, this cheesecake shines best on its own or alongside a cup of strong coffee or black tea. For gatherings, I like serving it with a light salad of citrus fruits or a crisp green salad to balance out the richness.
Creative Ways to Present
For special occasions, I’ve lined the loaf slices on a beautiful wooden board, garnished with edible flowers and a few mint sprigs. It feels rustic yet elegant and makes for great presentation when you want to impress guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Basque cheesecake in an airtight container in the fridge, where it stays fresh for up to 4 days. Because of its creamy texture, I find it tastes even better the next day once the flavors have had time to meld.
Freezing
Yes, you can freeze this Loaf Pan Basque Cheesecake! I usually slice it first, wrap each piece tightly in plastic wrap, and place them in a freezer bag. They keep well for up to 2 months—perfect for prepping desserts ahead or saving a treat for later.
Reheating
When I want to enjoy leftovers warm, I let the slices thaw in the fridge overnight and then warm them gently in a low oven (around 300°F/150°C) for 5-7 minutes. This method helps maintain the creamy texture without drying out the cheesecake.
FAQs
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Can I use a regular round cake pan instead of a loaf pan for this Basque cheesecake?
Absolutely! While this Loaf Pan Basque Cheesecake Recipe is designed for a loaf pan for that neat shape and easy slicing, you can use an 8-inch round cake pan. Just adjust the baking time slightly—check around 40-50 minutes—and watch for the signature darkened top and slight jiggle in the center.
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Why does the Basque cheesecake have a burnt top?
The burnt top is a hallmark of Basque cheesecake—it adds a delicious caramelized flavor and a slightly smoky note that contrasts perfectly with the creamy inside. It’s intentional and should look deeply browned but not charred or blackened; the texture underneath remains soft and custardy.
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Do I need to use a water bath for this cheesecake?
Nope! One of the reasons this Loaf Pan Basque Cheesecake Recipe is so easy is that it doesn’t require a water bath. The higher baking temperature and the batter’s moisture content ensure it sets beautifully without the extra step.
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Can I make this recipe vegan?
Making a fully vegan Basque cheesecake is tricky since cream cheese and heavy cream are core to that creamy texture. However, you can experiment with vegan cream cheese and plant-based cream alternatives. Keep in mind the texture and flavor will differ, so try a small batch first to adjust ingredients accordingly.
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How do I know when the cheesecake is perfectly baked?
Look for a deeply browned top with a caramelized finish and a center that still jiggles slightly when you gently shake the pan. It will firm up as it cools. Avoid overbaking, as it can lead to a dryer texture.
Final Thoughts
This Loaf Pan Basque Cheesecake Recipe holds a special spot in my dessert lineup because it’s so approachable and endlessly satisfying. It’s one of those recipes where even if you’re not usually a baker, you’ll come away with a stunning cheesecake that tastes like it was made by a pro. I’m excited for you to try it out—baking this at home is such a comforting, rewarding experience, and sharing it with friends or family just makes it all the sweeter.
Print
Loaf Pan Basque Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Loaf Pan Basque Cheesecake is a creamy, caramelized dessert with a perfectly burnt top and rich, velvety interior. Made with cream cheese, heavy cream, eggs, and a hint of vanilla, this no-crust cheesecake is baked in a loaf pan for a rustic yet elegant presentation. It’s a simple recipe that delivers a decadent and smooth texture with a slightly smoky flavor.
Ingredients
Cheesecake Ingredients
- 1 & ¾ cups / 400 g Cream Cheese (room temperature)
- ½ cup / 100 g Granulated Sugar
- 3 large Eggs
- 1 tsp / 5 ml Vanilla Essence
- ¼ tsp / 2 g Salt
- 1 & ¼ cups / 300 g Heavy Cream (room temperature)
- 2 & ½ tbsp / 20 g All-Purpose Flour
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). This high temperature is key to achieving the signature burnt top of a Basque cheesecake.
- Prepare the Loaf Pan: Line a 9×5 inch loaf pan with parchment paper, ensuring the paper extends above the edges of the pan for easy removal of the cheesecake after baking.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, with no lumps remaining.
- Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla essence and salt until fully incorporated.
- Incorporate Flour: Sift the all-purpose flour into the batter and fold gently to combine without over-mixing to keep the batter light.
- Add Heavy Cream: Gradually pour in the heavy cream while continuously mixing until the batter is smooth and homogeneous.
- Pour Batter into Pan: Pour the cheesecake batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake: Bake in the preheated oven at 400°F (200°C) for about 50-60 minutes. The cheesecake should be deeply browned on top and slightly jiggly in the center when done.
- Cool and Chill: Allow the cheesecake to cool at room temperature in the pan, then refrigerate for at least 4 hours or overnight to set fully before slicing and serving.
Notes
- Ensure cream cheese and heavy cream are at room temperature to avoid lumps in the batter.
- Do not open the oven door during the first 40 minutes to maintain high heat for caramelization.
- The burnt and cracked top is characteristic of Basque cheesecakes and adds flavor.
- Use parchment paper to easily lift the cheesecake out of the pan.
- Refrigerate overnight for best texture and flavor development.
Keywords: Basque cheesecake, burnt cheesecake, no crust cheesecake, creamy cheesecake, loaf pan dessert, Spanish dessert
