Loaf Pan Basque Cheesecake

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4.93 from 13 votes

Loaf Pan Basque Cheesecake

Loaf Pan Basque Cheesecake is a creamy and decadent Basque style cheesecake made in a standard sized loaf pan.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: Spanish

Servings:

Calories: 208kcal

Author: Lauren Skardal

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.

Video

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 flour 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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