Loaf Pan Basque Cheesecake: The Ultimate Cheesecake Recipe
Introduction to Loaf Pan Basque Cheesecake
If you’re on the lookout for a dessert that perfectly combines rich flavors with a creamy texture, then the Loaf Pan Basque Cheesecake is your answer. This delightful recipe is not only easy to follow but also results in a stunning cheesecake that will impress your family and friends. With its slightly burnt top and soft center, it’s unlike any traditional cheesecake you’ve had before.
A Personal Story Behind My Loaf Pan Basque Cheesecake Journey
I still remember the first time I tasted a Basque cheesecake at a quaint little bakery. The moment I took a bite, I was captivated by its unique flavor and texture. It inspired me to recreate this masterpiece at home. After several attempts, I finally found the perfect recipe that balances simplicity and taste, which I’m thrilled to share with you today!
What Makes This Loaf Pan Basque Cheesecake Recipe Special?
This recipe is special not only because it’s made in a loaf pan, making it easier to slice and serve but also due to its rich ingredients that create a deep flavor profile. The combination of cream cheese, heavy cream, and a hint of vanilla makes every bite a creamy delight. Plus, the unique baking method gives it that signature dark top while keeping the center soft and luscious.
The Full Loaf Pan Basque Cheesecake Recipe
Ingredients
- 1¾ lb full-fat cream cheese bars, softened (about 1 lb 12 oz)
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cup heavy cream
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C). This high temperature is essential for achieving that perfect caramelization on top.
- Line a 9×5-inch loaf pan with parchment paper. Start by lightly buttering the inside of the pan, then place a long strip of parchment paper across it, pressing it into the corners. Make sure to leave at least 2 inches of overhang around the pan, and trim any excess paper.
- In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use a hand-held or stand mixer on low-medium speed for about 5 minutes until the mixture is smooth and creamy.
- Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- Pour in the heavy cream, vanilla extract (if using), and salt. Use a whisk to combine everything until smooth.
- Sift in the flour and gently stir to incorporate it into the batter. Be careful not to overmix, as this can affect the texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 40-45 minutes or until the top is dark brown around the edges and slightly lighter in the center. The center should remain soft and slightly wiggly but not burnt. It will continue to set while cooling.
- Allow the cheesecake to cool completely on the counter. Once cooled, cover and refrigerate for 2-4 hours or overnight before serving. For the best flavor and texture, I recommend letting it chill overnight.
Serving Suggestions and Variations for Loaf Pan Basque Cheesecake
This cheesecake is delicious on its own, but you can elevate it further with a few serving suggestions. Consider topping it with fresh berries or a drizzle of caramel sauce for added sweetness. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For those who enjoy a bit of crunch, try adding crushed nuts or a sprinkle of cookie crumbs on top. You can also experiment by adding flavors like lemon zest or almond extract for a twist!
Frequently Asked Questions About Loaf Pan Basque Cheesecake
Can I use a different pan? Yes, you can use a round cake pan, but keep in mind that the baking time may vary.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze the cheesecake? Yes, you can freeze it! Wrap it tightly in plastic wrap and then in aluminum foil. It should last for up to 2 months in the freezer.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Calories per Serving: 380
- Servings: 8
Loaf Pan Basque Cheesecake
Equipment
- Loaf Pan 9x5-inch loaf pan lined with parchment paper
Ingredients
Main Ingredients
- 1.75 lb full-fat cream cheese bars, softened about 1 lb 12 oz
- 1 cup granulated sugar
- 4 large eggs
- 1.67 cup heavy cream
- 1 teaspoon vanilla extract optional
- 0.25 teaspoon salt
- 0.25 cup all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C).
- Line a 9x5-inch loaf pan with parchment paper by lightly buttering the inside and pressing the paper into the corners.
- In a large mixing bowl, combine the softened cream cheese and granulated sugar. Mix until smooth and creamy for about 5 minutes.
- Add the eggs one at a time, mixing well after each.
- Pour in the heavy cream, vanilla extract, and salt, then whisk to combine.
- Sift in the flour and gently stir to incorporate.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes until the top is dark brown around the edges and slightly lighter in the center. The center should be soft.
- Allow to cool completely, then refrigerate for 2-4 hours or overnight before serving.