I have always been fascinated by the rich, creamy texture of Basque cheesecake, and turning it into a loaf pan version felt like a delightful challenge. When I first tried this recipe, I was amazed at how effortlessly it combined a golden, caramelized top with a smooth, custard-like center. This Basque Cheesecake Loaf is perfect for those moments when you crave indulgence but also want something simple and homey. It’s a recipe that brings both elegance and comfort to your kitchen, making every bite a celebration of creamy sweetness.
You will love this recipe because it’s incredibly forgiving. Even if you are new to baking, the loaf pan format ensures an even bake, while the cheesecake’s slightly cracked top adds an artisanal touch. Its versatility makes it ideal for breakfast, a sweet afternoon snack, or a decadent dessert after dinner. The texture strikes the perfect balance between creamy and firm, making it suitable for slicing and sharing with friends and family.
Another reason this recipe stands out is its affordability. The ingredients are straightforward and commonly found in most kitchens. You don’t need any fancy tools or specialty items, and the loaf pan kit ensures you get a perfect shape without extra effort. It’s a treat that feels luxurious but doesn’t stretch your budget.
The ingredients for this Basque Cheesecake Loaf Pan recipe are simple yet powerful in creating that creamy, flavorful result:
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400 g cream cheese, softened
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200 g granulated sugar
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4 large eggs
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250 ml heavy cream
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60 g all-purpose flour
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1 tsp vanilla extract
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1 tbsp lemon juice
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A pinch of salt
These ingredients combine to create a cheesecake that is rich yet light, sweet yet subtly tangy, and undeniably indulgent. You’ll find that each element plays a crucial role: the cream cheese for creaminess, the eggs for structure, and the cream for that silky texture. The touch of lemon juice adds a hint of brightness, while vanilla rounds out the flavor beautifully.
This Basque Cheesecake Loaf is versatile enough to pair with fresh berries, a drizzle of caramel, or even a dusting of powdered sugar. Whether you enjoy it plain or with toppings, the balance of flavors and textures will captivate anyone who tastes it.
How to Prepare This Recipe
Preparing the Basque Cheesecake Loaf Pan is both satisfying and straightforward, making it a perfect recipe for bakers of all levels. The process combines simple steps with techniques that ensure a creamy, perfectly baked cheesecake. By following each step carefully, you’ll achieve a golden, caramelized top with a soft, custard-like interior that everyone will enjoy.
Step-by-Step Instructions for Preparation
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Preheat and Prepare the Loaf Pan:
Begin by preheating your oven to 200°C (390°F). Line your loaf pan with parchment paper, ensuring that the paper extends over the edges. This makes removing the cheesecake easier and keeps its shape intact. Lightly grease the parchment paper with a small amount of butter or non-stick spray to prevent sticking. -
Soften the Cream Cheese:
Place the cream cheese in a large mixing bowl. Allow it to soften at room temperature for 20–30 minutes. Softened cream cheese blends more smoothly, preventing lumps in the batter. -
Combine Cream Cheese and Sugar:
Using a hand mixer or stand mixer, beat the cream cheese on medium speed until smooth and creamy. Gradually add the granulated sugar, continuing to mix until fully incorporated. This step ensures the cheesecake has a sweet, velvety base without any graininess. -
Add Eggs One by One:
Crack the eggs into a separate bowl to check for freshness. Add them one at a time to the cream cheese mixture, mixing on low speed after each addition. Mixing slowly prevents over-aeration, which could cause cracks in the finished cheesecake. -
Incorporate Cream and Flavorings:
Pour in the heavy cream, vanilla extract, and lemon juice. Mix gently until smooth. The heavy cream adds richness, while vanilla and lemon enhance the flavor without overpowering the natural cheesecake taste. -
Fold in Flour:
Sift the all-purpose flour over the mixture and fold it in carefully using a spatula. Folding rather than beating maintains the airy texture of the batter and ensures a consistent rise. Add a pinch of salt at this stage to balance the sweetness. -
Transfer Batter to Pan:
Pour the prepared batter into the lined loaf pan. Tap the pan gently on the counter to remove any large air bubbles. This helps achieve an even bake and a smooth top surface. -
Bake the Cheesecake:
Place the pan in the preheated oven and bake for 50–60 minutes. The top should develop a deep golden-brown color with slight cracks, while the center remains soft and creamy. Avoid opening the oven during baking, as sudden temperature changes can cause sinking. -
Cool Gradually:
Once baked, remove the loaf pan from the oven and allow the cheesecake to cool at room temperature for at least 1 hour. This gradual cooling prevents cracks from forming and helps the texture set properly. -
Chill Before Serving:
Cover the cooled cheesecake and refrigerate for 4 hours or overnight. Chilling enhances the flavor and makes slicing easier.
Quick and Easy Tips
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Quick Version: Use room-temperature ingredients to speed up the mixing process.
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Easy Cleanup: Use parchment paper generously in the pan for minimal washing.
Customizable Options
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Add a swirl of fruit puree before baking for a subtle fruity twist.
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Sprinkle finely chopped nuts on top for extra texture.
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Serve with fresh berries or a drizzle of honey for added sweetness.
Popular With Many People
This Basque Cheesecake Loaf is widely loved because it balances indulgence and simplicity. Its creamy interior and caramelized top appeal to those who enjoy a rich dessert without overly complicated preparation. The loaf shape also makes it convenient for sharing, making it perfect for gatherings, brunches, or family treats. Its subtle tang from lemon and sweet, rich flavor from cream cheese make it irresistible for adults and children alike.
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Basque Cheesecake Loaf Pan Kit | Homemade Recipe and Baking Pan
This Basque Cheesecake Loaf Pan recipe transforms the classic Spanish dessert into a convenient, shareable loaf. Its creamy interior and caramelized top make it a standout treat for any occasion, combining simplicity with gourmet flair. Perfect for brunches, tea time, or dessert, this recipe is easy to follow and customizable to suit your taste.
- Total Time: 1 hour 20 minutes
- Yield: 10 1x
Ingredients
- 400 g cream cheese, softened
- 200 g granulated sugar
- 4 large eggs
- 250 ml heavy cream
- 60 g all-purpose flour
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- A pinch of salt
Instructions
- Preheat oven to 200°C (390°F). Line a loaf pan with parchment paper and lightly grease.
- Soften cream cheese at room temperature for 20–30 minutes.
- Beat cream cheese until smooth, gradually adding sugar.
- Add eggs one at a time, mixing on low speed after each.
- Incorporate heavy cream, vanilla extract, and lemon juice. Mix gently.
- Sift in flour and fold carefully. Add a pinch of salt.
- Pour batter into the prepared loaf pan and tap gently to remove air bubbles.
- Bake for 50–60 minutes until top is deep golden-brown with slight cracks.
- Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Slice and serve as desired, optionally with fruit or honey.
Notes
Use full-fat cream cheese for optimal creaminess.
Avoid overmixing after adding eggs to prevent cracks.
Chilling enhances flavor and texture.
- Prep Time: 20
- Cook Time: 60
FAQs
1. Can I use a different type of cream cheese?
Yes, you can use any full-fat cream cheese, but avoid reduced-fat versions as they may alter the texture and creaminess of the cheesecake. Full-fat cream cheese ensures a smooth, rich consistency.
2. Do I need a water bath for this cheesecake?
No, a water bath is not necessary for the Basque Cheesecake Loaf. The high-temperature baking creates a caramelized top while keeping the center creamy. The loaf pan’s shape helps distribute heat evenly.
3. How do I prevent the cheesecake from cracking?
Mix the batter gently and avoid overbeating, especially after adding eggs. Cooling gradually at room temperature before refrigerating also helps prevent cracks.
4. Can I make this recipe ahead of time?
Absolutely. In fact, chilling the cheesecake overnight enhances its flavor and texture. Cover it tightly and refrigerate until ready to serve.
5. How should I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4–5 days. For longer storage, wrap it in plastic wrap and freeze for up to 1 month.
6. Can I add toppings?
Yes, this recipe is versatile. Consider fresh berries, fruit compotes, or a light drizzle of honey. Toppings can be added before serving to maintain the cheesecake’s delicate texture.