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Loaf Pan Basque Cheesecake

A creamy and rich Basque cheesecake with a slightly burnt top, perfect for impressing guests at any gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Basque, Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheesecake Ingredients
  • 16 oz cream cheese, softened Make sure cream cheese is at room temperature.
  • ¾ cup granulated sugar
  • 3 large eggs Also at room temperature.
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour Sifted for better mixing.
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Line a 9×5-inch loaf pan with parchment paper, allowing some overhang.
Mixing
  1. In a large bowl, combine the softened cream cheese and sugar. Beat with an electric mixer until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Slowly add the heavy cream and vanilla extract, mixing until combined.
  4. Sift in the flour and salt, and blend until smooth.
Baking
  1. Pour the cheesecake batter into the prepared loaf pan.
  2. Bake for 50-60 minutes or until the top is browned and the center is slightly jiggly.
Cooling
  1. Allow the cheesecake to cool in the pan for about 30 minutes.
  2. Remove using the parchment paper and transfer to a wire rack to cool completely.
  3. Chill in the fridge for at least 4 hours or overnight before serving.
Serving
  1. Slice, serve with fresh whipped cream or berry sauce, and enjoy!

Notes

For best results, ensure all ingredients are at room temperature. Store leftovers covered in the fridge for up to 5 days, or freeze individual slices for up to 2 months.