Description
This Loaf Pan Basque Cheesecake is a creamy, rich, and slightly caramelized Spanish-style cheesecake baked in a standard 9×5-inch loaf pan. With its burnt top, custard-like center, and deep vanilla flavor, this decadent dessert is easy to make and perfect for any occasion!
Ingredients
Scale
- 1 3/4 lbs full-fat cream cheese (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1 2/3 cups heavy cream
- 1 tsp vanilla extract (optional)
- 1/4 tsp salt
- 1/4 cup all-purpose flour
Instructions
1. Prepare the Oven & Loaf Pan:
- Preheat the oven to 400°F (200°C).
- Lightly butter a 9×5-inch loaf pan.
- Line it with a long strip of parchment paper, pressing it into the corners and leaving at least 2 inches of overhang around the edges. Trim any excess.
2. Make the Batter:
- In a large bowl, beat cream cheese and sugar with a hand mixer on low-medium speed for 5 minutes, until smooth. (A stand mixer works too!)
- Add eggs one at a time, mixing after each addition until fully combined.
- Stir in heavy cream, vanilla extract, and salt using a whisk.
- Sift in the flour and gently fold it into the batter until smooth.
3. Bake the Cheesecake:
- Pour the batter into the parchment-lined loaf pan.
- Bake for 40-45 minutes. The top should be dark golden brown with a slightly lighter center. The middle will be soft and jiggly—this is normal!
4. Cool & Serve:
- Let the cheesecake cool completely at room temperature.
- Cover and refrigerate for at least 2-4 hours (or overnight) for the best texture.
- Slice and serve chilled!
Notes
- For a deeper caramel flavor, bake at 425°F for 5-10 extra minutes.
- Make it gluten-free: Swap all-purpose flour for almond or rice flour.
- Want extra creaminess? Add ½ cup sour cream to the batter.
- Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
