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
Scale
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