Loaf Pan Basque Cheesecake
If you’ve ever craved a creamy, smooth cheesecake with a perfectly caramelized top, the Loaf Pan Basque Cheesecake is your answer. This unique cheesecake, originally from the Basque Country in Spain, has become a popular dessert worldwide due to its rich flavor and slightly burnt top.
The loaf pan version is not only easier to make but also gives the cake a beautiful, uniform shape. The rich, custard like filling and caramelized exterior make it a showstopper on any dessert table. Perfect for beginners or seasoned bakers, this cheesecake offers a balance of flavors that everyone will love.
What is Loaf Pan Basque Cheesecake?
The Loaf Pan Basque Cheesecake is a variation of the famous Basque burnt cheesecake. Known for its rustic look with dark, almost burnt edges and creamy center, this cheesecake is not your typical dessert. It’s baked at a high temperature to achieve that signature dark exterior while keeping the inside soft and luscious. The loaf pan shape makes it easier to prepare and slice, providing a beautiful presentation. The flavor profile is a blend of rich cream cheese, heavy cream, and a touch of vanilla, making each bite creamy and indulgent.
Ingredients
Here’s what you’ll need to create this delicious cheesecake:
For the Cheesecake:
- 2 pounds (900g) cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- 5 large eggs
- 1 ¼ cups (300ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour
- A pinch of salt
For the Loaf Pan:
- 1 loaf pan (approximately 9 x 5 inches)
- Parchment paper (for lining the pan)
How to Make Loaf Pan Basque Cheesecake
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). Line your loaf pan with parchment paper, allowing the paper to hang over the sides of the pan. This will help you easily remove the cheesecake once it’s baked.
Step 2: Prepare the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Make sure there are no lumps left, as the smooth texture is key to this cheesecake’s success. Gradually add in the eggs, one at a time, mixing thoroughly after each addition.
Once the eggs are incorporated, add the heavy cream, vanilla extract, and a pinch of salt. Finally, sift in the flour to prevent any lumps and mix until the batter is smooth and silky.
Step 3: Bake the Cheesecake
Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for about 50 to 60 minutes. The top should turn dark brown and slightly crack, but the center will remain soft and creamy. Don’t worry if the top looks very dark; it’s part of the cheesecake’s charm.
Step 4: Cool and Chill
Once the cheesecake is done, allow it to cool in the pan for at least 30 minutes. Afterward, transfer it to the fridge and chill for a minimum of 4 hours, or overnight if possible. The cheesecake will set as it cools, and the flavor will develop further.
Step 5: Serve
Once the cheesecake has fully cooled and set, remove it from the loaf pan by lifting it out using the parchment paper. Slice the cheesecake into thick, creamy slices and serve. The outside will be dark and slightly caramelized, while the inside will be smooth and velvety.
Why Choose Loaf Pan Basque Cheesecake?
The Loaf Pan Basque Cheesecake is a great alternative to traditional cheesecakes because it’s incredibly easy to make. The rustic, imperfectly burnt look adds character and charm, making it a perfect dessert for casual occasions. Plus, the loaf pan shape is convenient for slicing, and the recipe doesn’t require any complicated techniques. The rich, creamy filling balances the caramelized top perfectly, providing a unique flavor combination that’s both indulgent and satisfying.
Tips for the Best Loaf Pan Basque Cheesecake
- Use Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature before mixing. This helps create a smooth and lump-free batter.
- Don’t Skimp on the Baking Time: The dark, burnt top is an essential part of the Basque cheesecake’s flavor. It’s okay if the top looks very dark; it adds depth and richness to the cake.
- Cool Slowly: Let the cheesecake cool in the pan for a while before transferring it to the fridge. This helps the cheesecake set properly without cracking too much.
- Chill Overnight: If you can, allow the cheesecake to chill overnight for the best flavor and texture. It makes the cheesecake even richer and creamier.
Serving Suggestions
Loaf Pan Basque Cheesecake is delicious on its own, but it can also be paired with fresh berries, whipped cream, or a drizzle of caramel sauce for extra sweetness. Serve it with a warm cup of coffee or tea for a delightful dessert experience. This cheesecake is also great for sharing at family gatherings, parties, or just as a sweet treat to enjoy throughout the week.
Storing the Cheesecake
If you happen to have leftovers (though it’s unlikely!), store the cheesecake in an airtight container in the fridge for up to 4-5 days. It can also be frozen for longer storage. Just wrap it well and store it in a freezer safe container. To enjoy it after freezing, thaw it in the fridge for a few hours before serving.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake actually benefits from being made in advance. Make it the day before and let it chill in the fridge overnight for the best flavor and texture.
2. Can I bake this cheesecake in a round pan instead of a loaf pan?
Yes, you can! Just be sure to adjust the baking time if you’re using a different pan size. A round pan may require a slightly shorter or longer baking time depending on its size.
3. How do I know when the cheesecake is done?
The top of the cheesecake should be dark brown with some cracks. The center will still be a bit wobbly when you gently shake the pan, but it should set as it cools.
4. Can I add a crust to this cheesecake?
The classic Basque cheesecake doesn’t have a crust, but if you prefer, you can add a simple biscuit or graham cracker crust for added texture.
5. Can I freeze this Cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the fridge before serving.
Final Thoughts
Loaf Pan Basque Cheesecake is a unique twist on the classic cheesecake that’s both delicious and easy to make. The burnt top adds depth and flavor, while the creamy center provides the perfect balance of textures. Whether you’re making it for a special occasion or just a weekend treat, this cheesecake is sure to impress. Give it a try, and you’ll have a dessert that’s both stunning and mouth wateringly delicious.
