Loaf Pan Basque Cheesecake
This loaf pan basque cheesecake is incredibly creamy and rich, has a signature burnt top, and is made in a standard-sized loaf pan.
Ingredients
- 19.4 oz Cream cheese room temperature, full-fat
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- ¼ teaspoon Kosher salt
- ¾ cup Granulated sugar
- 3 Eggs
- 1 ¼ cups Heavy cream
- 2 tablespoon Flour
Instructions
- Preheat the oven to 400°F (200°C) and line a loaf pan with parchment paper, leaving an extra overhang for easy removal.
- In a large mixing bowl, add the room-temperature cream cheese, sugar, vanilla extract, salt, and lemon juice, and mix with an electric hand mixer until smooth and creamy.
- Whisk the eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
- Slowly pour the heavy cream into the mixture, mixing constantly with the electric hand mixer on low. Sift the flour into the mixture and mix until combined and no lumps of flour show.
- Pour the batter into the pan. Transfer the batter to the lined loaf pan, smoothing the top.
- Bake for 25-35 minutes, or until the top is deep golden brown and the center is still slightly jiggly.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours (or overnight) to set. Carefully lift the cheesecake from the pan using the parchment paper, slice, and serve.
Notes
- Use room temperature ingredients. Softened cream cheese and room temperature eggs blend more smoothly, creating a creamy texture without lumps.
- Don’t overmix. Mix the batter until just combined to avoid incorporating too much air, which can cause cracks or a fluffy, cake-like texture instead of creamy richness.
- Use full-fat cream cheese and heavy cream. Low-fat substitutes won’t give the same rich and velvety texture that makes Basque cheesecake so good.
- Line the pan with parchment paper. Make sure the parchment extends above the edges of the loaf pan for easy removal and to prevent sticking.
- Bake at high heat. Don’t lower the heat, or you’ll miss the deep golden color and slight bitterness that balances the sweetness.
- Don’t overbake. The center should still be slightly jiggly when you take it out. It will continue to set as it cools, giving it a creamy, custard-like texture.
- Let it cool before chilling. Allow the cheesecake to cool at room temperature before refrigerating to prevent condensation from forming on top.
- Chill for at least 4 hours. This helps the flavors develop and gives the cheesecake its signature smooth, melt-in-your-mouth texture.
Nutrition
Calories: 377kcalCarbohydrates: 20gProtein: 6gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 138mgSodium: 258mgPotassium: 124mgFiber: 0.1gSugar: 18gVitamin A: 1248IUVitamin C: 1mgCalcium: 81mgIron: 0.4mg
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