Loaf Pan Basque cheesecake is a unique and delightful dessert known for its rich, creamy texture and caramelized top. Originating from the Basque Country in Spain, this cheesecake is baked at a high temperature to achieve its signature burnt exterior, contrasting beautifully with the smooth and creamy interior. Unlike traditional cheesecakes, Loaf Pan Basque cheesecake doesn’t require a crust and is meant to be rustic and imperfect, making it easy and forgiving for home bakers. Baking it in a loaf pan adds a charming twist, perfect for slicing into generous, decadent portions.
About Loaf Pan Basque Cheesecake
This recipe is perfect for those who crave a cheesecake that’s simple and impressive to serve. The ingredients are straightforward, and the method is surprisingly hassle-free. The result is a rich flavoured cheesecake, with a slightly tangy taste from the cream cheese, a hint of sweetness, and depth from the caramelized top. It’s an excellent dessert for any occasion, whether a casual family dinner or a special celebration.
What about Tasting Keebler Cheesecake
Delicious Loaf Pan Basque Cheesecake in Simple Steps
4
servings30
minutes40
minutes1
hour10
minutesIngredients:
1 lb (450g) cream cheese at room temperature
3/4 cup (150g) granulated sugar
3 large eggs
1 cup (240ml) heavy cream
1/2 teaspoon vanilla extract
1/4 cup (30g) all-purpose flour
1/4 teaspoon salt
Instructions:
- Preheat the oven to 400°F (200°C). Line a 9×5 inch (23×13 cm) loaf pan with parchment paper, ensuring the paper extends over the sides for easy removal.
- Beat the cream cheese and sugar in a large bowl until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Pour in the heavy cream and vanilla extract and mix until fully incorporated.
- Sift the flour and salt over the mixture and fold in until combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan. Tap the pan gently on the counter to release any air bubbles.
- Bake for 50-60 minutes until the top is golden brown and the centre is slightly jiggly. The cheesecake will puff up in the oven and sink slightly as it cools.
- Cool the cheesecake in the pan on a wire rack. Once completely cool, refrigerate for at least 4 hours or overnight to set.
- Lift the cheesecake out of the pan using the parchment paper and slice to serve.
Notes
- This loaf pan Basque cheesecake is an elegant and straightforward dessert that contrasts its burnt, caramelized exterior and creamy, luscious interior. Enjoy it chilled for the best texture and flavour, and savour the simplicity and richness of this classic Spanish treat.
