Loaf Pan Basque Cheesecake is a creamy and decadent Basque-style cheesecake made in a standard-sized loaf pan.
It is made without a bottom crust and without a water bath. It is easy, fuss-free, and does not require any special techniques or ingredients. Yet it is deeply rich, caramelized on the top, and creamy throughout.
This style of cheesecake is one of the easiest cheesecakes you will ever make, and it is very adaptable. If you don't have a loaf pan or are interested in how to adapt this recipe to another pan (a square baker, a cake pan, a pie dish etc.), see my Guide to Basque Cheesecake Without a Springform Pan.
It can also be adapted and used in layer desserts, like this Oreo Brownie Cheesecake, or add fall spices for a Pumpkin Basque Cheesecake.
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💡Recipe Inspiration
This Basque style of cheesecake is inspired by the Basque Cheesecake made at a restaurant called La Vina in San Sebastian, Spain and detailed by Marti Buckley in her book, Basque Country. Basque Country is a region along the northern coast of Spain that sits on the Bay of Biscay (and has a counterpart in France).
While I lived in Spain, I visited San Sebastian and spent the days wandering around, hopping from bar to bar eating pintxos (bite-sized tapas), and listening to live Jazz music floating through the town from a nearby outdoor music festival.
If you’re interested in visiting this area, check out my Travel Inspiration Guide to San Sebastian and Travel Inspiration Guide to Bilbao, as well as more on our experience eating pintxos.
🌟 Why You'll Love This Recipe
Made in a Loaf Pan: This Basque cheesecake is specifically made in a loaf pan, making it easy to throw together even if the only baking dish that you have is a loaf pan. You do not need a springform pan, it is very easy to slice, and it’s also easy to store.
Creamy and Caramelized: It is creamy throughout with a thin, dark brown caramelized top.
Easy and No-fuss: This style of cheesecake is super easy, without any special techniques (no water bath) or fancy ingredients. It’s great for beginner and experienced bakers.
🛒 Ingredients
Below are the ingredients needed to make Loaf Pan Basque Cheesecake.
- Cream Cheese: Use full-fat cream cheese bars, not spreadable cream cheese. Just like butter, cream cheese bars have oz. markings on the packaging that you can reference to know exactly how much to use for a recipe.
- Granulated Sugar: This recipe calls for 1 cup of granulated sugar, the perfect balance to the creamy indulgent cream cheese.
- Salt: Just a pinch, to bring out flavor.
- Vanilla Extract: adds a very subtle vanilla flavor. If you don’t have real vanilla extract you can skip this ingredient, it will turn out great without it too.
- Eggs: Adds richness, use pasture-raised if possible.
- Heavy Cream: Use heavy whipping cream.
- Flour: Adding a small amount of flavor imparts a nice texture to the cheesecake. Be sure to add it slowly through a fine mesh strainer. Don’t dump it in all at once.
See the recipe card for full information on ingredients and quantities.
📝 How to Make Loaf Pan Basque Cheesecake
Below are the step-by-step instructions and photos for how to make Loaf Pan Basque Cheesecake.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep. Preheat the oven to 400°F.
Step 1. Combine Cream Cheese and Sugar: In a large mixing bowl combine the softened cream cheese and sugar, using a hand mixer or a stand mixer at low-medium speed for 5 minutes.. Using a hand mixer, beat the cream cheese and sugar for 1 minute at low speed, then increase the speed to a setting of 2 (on a 3 speed mixer) for an additional 4 minutes.
Step 2. Add the Eggs: Add the eggs one at a time. To do this, add one egg and mix until fully incorporated, about 10 seconds. Then add the second egg and mix until fully combined. Repeat with the remaining two eggs.
Step 3. Whisk In Heavy Cream: Add the heavy cream, vanilla extract (if using), and salt and whisk to combine.
Tip: The vanilla extract is optional. If you have real vanilla extract on hand, add it. It adds a subtle creamy vanilla flavor. But if you don't have it on hand its not worth going out to buy it.
Vanilla extract can be quite expensive. If you do bake a lot, consider buying a large bottle of vanilla extract at Costco. It is often less expensive than a small bottle.
Step 4. Sift in Flour: Add the flour to a fine mesh strainer. Slowly sift in the flour and whisk gently to incorporate.
Tip: Sifting Flour: Do not add the four all at once or you will not be able to incorporate it evenly (it will be lumpy). To sift the flour gently tap the edge of the fine mesh strainer over the bowl to create a dusting of flour on the top. Whisk that in gently, then repeat. Add another dusting of flour and incorporate. Continue until all the flour has been added.
Step 5. Prepare the Loaf Pan: Lightly butter the loaf pan. Then press a large sheet of parchment paper into the loaf pan. Press it firmly into all of the corners. Pour the cheesecake batter into the loaf pan.
Note: Parchment paper and wax paper are very different. Do not use wax paper. It will melt. Only use parchment paper.
Tip: Buttering the loaf pan helps the parchment paper to stick to the loaf pan. This makes it easier to pour the cheesecake batter into the parchment-lined loaf pan.
Step 6. Bake the Cheesecake: Bake the cheesecake at 400°F for 40-45 minutes. Look for the cheesecake to be very dark brown around the edges (but not burned). It will be slightly lighter in color in the center. The center will also be quite soft. It will continue to cook and firm up while cooling in the pan on the counter.
In my oven, I need to bake this cheesecake for around 43 minutes to get that dark brown color, but the timing will vary depending on your oven and the pan that you use.
Allow the cheesecake to cool fully at room temperature, then refrigerate until you are ready to serve it.
Preferably, allow it to cool in the fridge for 2-4 hours or overnight.
Timing Tip: Do not be concerned that the top is very dark in color. The top will caramelize, but the inside will still be light and creamy. If the top is not dark enough, the center will not have set.
🍴 How to Serve and Store
To Serve: Remove the cheesecake from the loaf pan and place it on a cutting board, cake plate, or large serving dish. To do so, lift it out of the loaf pan by pulling the parchment paper up on either side of the long edge of the pan.
Then cut thick slices, like you would for Banana Bread.
To Store: Wait until the cheesecake has FULLY cooled before placing it in the fridge. This helps the cheesecake to set evenly.
Additionally, if you cover and refrigerate the cheesecake before it has fully cooled, condensation will form on the inside of the cover (either aluminum foil or plastic wrap). Then, inevitably the condensation will drop onto the cheesecake and form droplets and discoloration on the top. This is not a huge deal, but it's nice to avoid if possible.
🪄 Tips and Tricks:
- Loaf Pan Size: Not all loaf pans are the same size, some standard 9x5 loaf pans are actually 9x10 or may have varying heights. If the entire cheesecake batter does not fit in your pan, fill your loaf pan leaving ½ inch of room on the top. Then watch the baking time carefully. Remove the cheesecake when it is very dark brown on the edges and slightly lighter in the center.
- Overflow: If your loaf pan is very full, place it on top of a baking sheet to catch any potential overflow while baking. I have not yet had this happen, despite making dozens of basque cheesecakes, but it may be worthwhile depending on the exact dimensions of your loaf pan.
- Cracks: Cracks in Basque Cheesecake are okay and are likely to happen. They will settle as the cheesecake cools and become less noticeable, but this is a rustic style cheesecake and it adds to the appeal.
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If you tried this Loaf Pan Basque Cheesecake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Loaf Pan Basque Cheesecake
Ingredients
- 1¾ lb full fat cream cheese bars (or 1 lb 12 oz), softened see oz marks on foil wrapping
- 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 the oven to 400°F.
- Line a 9x5-inch loaf pan with parchment paper. To do so, lightly butter the inside of the cake pan. Then lay one long strip of parchment paper across the loaf pan and press it into the pan, such that it is pressed into the corners. There should be at least 2 inches of overhang around the entire loaf pan. Trim any excess beyond the 2-inch overhang.
- In a large mixing bowl add the softened cream cheese and granulated sugar. Mix with a hand-held mixer at low-medium speed for 5 minutes, until smooth and creamy. You can also do this in a stand mixer.
- Add the eggs one at a time, mixing at each interval until fully combined.
- Add the heavy cream, vanilla extract, and salt, and use a whisk to combine.
- Sift in the flour and stir gently to incorporate.
- Pour the batter into the parchment-lined loaf pan. Bake for 40-45 minutes. The top should be dark brown around the edges with a slightly lighter color in the center, but it should not be burned. The center will be quite soft and wiggly. It will set while resting on the counter.
- Allow to cool fully on the counter. Cover and refrigerate until ready to serve. It's best served cool. Refrigerate the cheesecake for 2-4 hours or overnight.
Notes
- Vanilla Extract: The vanilla extract is optional. If you have real vanilla extract on hand, add it. It adds a subtle creamy vanilla flavor. But if you don't have it on hand it's not worth going out to buy it.
- Vanilla extract can be quite expensive. If you do bake a lot, consider buying a large bottle of vanilla extract at Costco. It is often less expensive than a small bottle.
- Sifting Flour: Do not add the four all at once or you will not be able to incorporate it evenly (it will be lumpy). To sift the flour gently tap the edge of the fine mesh strainer over the bowl to create a dusting of flour on the top. Whisk that in gently, then repeat. Add another dusting of flour and incorporate. Continue until all the flour has been added.
- Preparing the Loaf Pan: Buttering the loaf pan helps the parchment paper to stick into the loaf pan. This makes it easier to pour the cheesecake batter into the loaf pan.
- Parchment Paper: Parchment paper and wax paper are very different. Do not use wax paper. It will melt. Only use parchment paper.
- Baking Time: Do not be concerned that the top is very dark in color. The top will caramelize, but the inside will still be light and creamy. If the top is not dark enough, the center will not have set.
- Loaf Pan Size: Not all loaf pans are the same size, some standard 9x5 loaf pans are actually 9x10 or may have varying heights. If the entire cheesecake batter does not fit in your pan, fill your loaf pan leaving ½ inch of room on the top. Then watch the baking time carefully. Remove the cheesecake when it is very dark brown on the edges and slightly lighter in the center.
- Overflow: If your loaf pan is very full, place it on top of a baking sheet to catch any potential overflow while baking. I have not yet had this happen, despite making dozens of basque cheesecakes, but it may be worthwhile depending on the exact dimensions of your loaf pan.
- Cracks: Cracks in Basque Cheesecake are okay and are likely to happen. They will settle as the cheesecake cools and become less noticeable, but this is a rustic style cheesecake and it adds to the appeal.
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