Description
This Loaf Pan Basque Cheesecake offers a rich and creamy texture with a beautifully caramelized top, baked in a loaf pan for an easy and rustic presentation. Perfect for dessert lovers seeking a unique twist on classic cheesecake.
Ingredients
Scale
Cheesecake Batter
- 1¾ lb full fat cream cheese bars (or 1 lb 12 oz), softened
- 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 Oven: Preheat your oven to 400°F to prepare for baking the cheesecake.
- Prepare Loaf Pan: Lightly butter the inside of a 9×5-inch loaf pan. Line it with a long strip of parchment paper, pressing it firmly into the corners and ensuring at least 2 inches of overhang. Trim any excess beyond the overhang.
- Mix Cream Cheese and Sugar: In a large mixing bowl, blend the softened cream cheese and granulated sugar using a hand-held or stand mixer on low-medium speed for 5 minutes until smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time, mixing after each addition until fully combined.
- Add Cream and Flavoring: Whisk in the heavy cream, optional vanilla extract, and salt until evenly mixed.
- Sift and Fold in Flour: Sift the all-purpose flour gradually over the mixture and gently fold it in to avoid lumps and maintain smooth texture.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and bake for 45 minutes. The top should be dark brown around the edges with a slightly lighter center that remains soft and wobbly.
- Cool and Chill: Let the cheesecake cool fully at room temperature. Cover and refrigerate it for 2-4 hours or overnight before serving to allow it to set properly.
Notes
- The vanilla extract is optional but adds a subtle creamy vanilla flavor if used.
- Consider buying vanilla extract in bulk to save costs if you bake often.
- Only use parchment paper, not wax paper, as wax paper can melt in the oven.
- Butter the loaf pan to help parchment paper stick securely for easier batter pouring.
- Sift the flour gradually to ensure even incorporation and prevent lumps.
- Darkening of the top is expected; it should be caramelized but not burnt.
- If your loaf pan fills to the top, place it on a baking sheet to catch any possible overflow.
- Cracks on the surface are normal and add to the rustic appeal of the cheesecake.
- If your pan is smaller or batter is too much, leave ½ inch of space and watch baking time carefully.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 145 mg
