Name: Basque Cheesecake Loaf Pan: The Ultimate Guide to Baking Perfection Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 5 h 10 min
Cuisine: Spanish
Ingredients: 24 ounces (680g) full-fat cream cheese, softened to room temperature; 1 cup (200g) granulated sugar; 4 large eggs; 1 cup (240ml) heavy cream; 1 teaspoon vanilla extract; 2 tablespoons (16g) all-purpose flour; 1/4 teaspoon salt

Jump to Recipe

Introduction

Discover the rich and creamy delight of Basque Cheesecake made in a loaf pan. This recipe yields a beautifully browned exterior with a soft, jiggly center, perfect for any occasion. With simple ingredients and straightforward steps, you’ll achieve baking perfection every time.

A rectangular cheesecake with a thick, smooth, golden-brown top layer that has a shiny, slightly cracked surface sits on a white plate with a thin gold rim. Below the top layer is a thick, creamy pale-yellow layer with a soft and dense texture. The cheesecake is framed by a thin, darker brown crust that lines the edges and base, holding the creamy filling in place. The plate is placed on a white marbled surface, with the kitchen background softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 ounces (680g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
4 large eggs
1 cup (240ml) heavy cream
1 teaspoon vanilla extract
2 tablespoons (16g) all-purpose flour
1/4 teaspoon salt

Instructions

Step 1: In a large bowl, beat the softened cream cheese on medium speed using an electric mixer until completely smooth and creamy, about 3-5 minutes. Scrape down the sides and bottom frequently.
Step 2: Gradually add the granulated sugar to the cream cheese, beating on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape the bowl as needed.
Step 3: Add the eggs one at a time, mixing well after each addition until just combined.
Step 4: Pour in the heavy cream and vanilla extract. Mix on low speed until just combined.
Step 5: Sift the flour and salt over the batter. Gently fold them in using a spatula until combined, being careful not to overmix.
Step 6: Preheat your oven to 425°F (220°C).
Step 7: Generously line a 9×5 inch loaf pan with parchment paper, extending the edges several inches above the pan. Crumple the paper before lining the pan for better fit.
Step 8: Pour the batter into the prepared loaf pan, spreading evenly.
Step 9: Bake for 50-60 minutes until the top is deeply browned and almost burnt-looking, while the center remains jiggly. The internal temperature should reach 150-160°F (65-71°C).
Step 10: Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about 1 hour.
Step 11: Remove from the oven and cool completely at room temperature. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
Step 12: Once chilled, gently lift the cheesecake out of the pan using the parchment paper overhang, slice with a sharp knife, and serve chilled or at room temperature.

Tips & Variations

Ensure the cream cheese is fully softened to avoid lumps and achieve a smooth batter.
Use room temperature eggs to help the mixture blend better.
For a touch of zest, add a teaspoon of lemon zest to the batter before baking.
If you prefer a less browned top, check the cheesecake around 45 minutes and cover loosely with foil if needed.

Storage

Store the Basque cheesecake covered in the refrigerator for up to 4 days. It’s best served chilled or at room temperature. Reheat slices gently in the microwave for about 10 seconds if desired, but avoid overheating to preserve its creamy texture.

How to Serve

A rectangular cheesecake with one clean slice removed shows three distinct layers: a thin, crumbly light brown crust forms the base, followed by a thick, creamy off-white cheese layer in the middle that looks smooth and dense, and the top is a shiny, caramel-brown baked surface with a slightly wrinkled texture. The cake is placed on a white plate with a subtle raised design along the edge, resting on a white marbled countertop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake benefits from resting overnight in the refrigerator, which enhances its texture and flavor.

Why is the top of the cheesecake almost burnt?

The signature dark, almost burnt-looking top is intentional and characteristic of Basque cheesecake. It adds a deep caramelized flavor that contrasts beautifully with the creamy center.