Loaf Pan Basque Cheesecake Recipe
The Loaf Pan Basque Cheesecake Recipe transforms the classic Spanish dessert into an easy-to-slice treat. This burnt cheesecake features a caramelized top and creamy center.
Equipment
- 9x5 inch loaf pan
- Parchment paper
- Electric mixer
- Large mixing bowl
- Rubber spatula
Ingredients
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F.
- Line loaf pan with parchment paper generously.
- Beat cream cheese until completely smooth.
- Add sugar and mix well together.
- Add eggs one at a time.
- Pour in heavy cream slowly.
- Add vanilla extract and mix thoroughly.
- Fold in flour and salt gently.
- Pour batter into prepared loaf pan.
- Bake for 40-45 minutes until top browns.
- Center should jiggle slightly when done.
- Cool completely in the pan first.
- Refrigerate for 4 hours before serving.
Notes
- Use room temperature cream cheese for smooth texture without lumps in your batter.
- Don't skip the parchment paper overhang for easy removal from the loaf pan.
- The top should be deeply browned, almost burnt for authentic Basque flavor profile.
- Let it cool completely before refrigerating to prevent condensation on the surface.
- Serve chilled for the best texture and easier slicing into neat rectangular portions.