Loaf Pan Basque Cheesecake
A rich and creamy Basque cheesecake baked to perfection in a loaf pan.
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.
Notes
For a firmer texture, refrigerate the cheesecake longer before serving.