If you’re someone who loves a dessert with the perfect balance of crispy and creamy, then I’ve got a treat for you: a loaf pan Basque cheesecake. Think of it as a decadent dessert with a crispy, caramelized top and a rich, creamy center.
And the best part? You don’t need any fancy baking tools, just a humble loaf pan! Whether you’re a seasoned baker or someone who’s just starting to experiment in the kitchen, this recipe is simple, fun, and totally worth trying.
Let’s get into it – I promise it’ll be the easiest, most delicious cheesecake you’ve ever made!
Why You’ll Love This Recipe
Before we get started, I want to tell you why this loaf pan Basque cheesecake is such a winner:
- Simple yet impressive: You don’t need to be a pro baker to make this. A loaf pan is all you need, and you’ll get a cheesecake that looks super impressive.
- Crispy on the outside, creamy on the inside: That caramelized, crispy top paired with a soft, melt-in-your-mouth center is just magical. It’s the best of both worlds!
- Perfect for any occasion: Whether you’re hosting a dinner party or craving something sweet, this cheesecake is perfect for almost any occasion. It’s an easy showstopper that’ll make everyone think you spent hours in the kitchen (but we won’t tell them how easy it really is!).
Recipe Overview
Alright, now let’s talk about the details of this amazing cheesecake. Here’s what we’re working with:
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes (plus chilling time)
- Servings: 8-10 people (depending on how big your slices are – I won’t judge!)
- Difficulty Level: Easy
- Dietary Information: Contains dairy, eggs, and gluten. (If you’re looking for a gluten-free option, I’ve got tips for you later on!)
Ingredients
Here’s what you’ll need to make this delightful loaf pan Basque cheesecake:
- Cream cheese: 16 oz (make sure it’s softened to room temperature so it mixes easily)
- Granulated sugar: 1 cup (we want that sweetness!)
- Large eggs: 3 (they’ll give us the rich, smooth texture)
- Heavy cream: 1 cup (yes, it’s rich, but that’s what makes this cheesecake so creamy!)
- Vanilla extract: 1 tsp (for that subtle warmth)
- All-purpose flour: 2 tbsp (sifted – we want it to blend in smoothly)
- Salt: 1/4 tsp (just a pinch to enhance all the flavors)
Equipment
Here’s your shopping list for the equipment:
- Loaf pan: 9-inch (this is the star of the show!)
- Mixer: Stand mixer or hand mixer (either works, but we’re looking for smooth, creamy goodness)
- Spatula: To scrape the bowl and get every last bit of that cheesecake batter
- Oven: Preheated to 400°F (200°C)
- Baking sheet: To catch any potential drips from the loaf pan
Step-by-Step Instructions
Let’s get to the fun part: the baking!
1. Prepare the Loaf Pan
First things first: line your 9-inch loaf pan with parchment paper. Make sure the paper hangs over the sides of the pan, so it’s easy to lift the cheesecake out later. If you don’t have parchment, you can grease the pan with butter, but parchment is definitely the best option for a perfect, clean release.
2. Mix the Cream Cheese and Sugar
In a large bowl, beat the softened cream cheese and sugar together with a stand mixer or hand mixer until it’s smooth and creamy. Don’t skip this step – we want a nice, lump-free base for our cheesecake.
3. Add the Eggs
Now it’s time for the eggs! Add them one at a time, mixing well after each addition. It’s important that each egg is fully incorporated before adding the next one. This ensures a silky, smooth texture in the finished cheesecake.
4. Add the Heavy Cream and Vanilla
Next, pour in the heavy cream and vanilla extract. Mix it all together until everything is nicely blended. This is what gives the cheesecake its velvety texture and rich flavor. Don’t skimp on the vanilla – it really adds a beautiful note to the cheesecake.
5. Incorporate the Flour and Salt
Sift in the flour and salt, and then mix just until combined. Don’t overmix here – we want to keep the texture nice and smooth, but we don’t need to overbeat it.
6. Pour the Batter into the Loaf Pan
Now, pour the cheesecake batter into your prepared loaf pan. Use a spatula to smooth out the top, making it as even as possible. Tap the pan gently on the counter to release any air bubbles.
7. Bake the Cheesecake
Pop the pan onto a baking sheet (to catch any potential drips) and bake it at 400°f (200°c) for about 1 hour to 1 hour and 10 minutes. You want the top to be golden brown and slightly puffed up. It’s okay if it’s a little dark – that’s the signature of a Basque cheesecake! The center should still be a bit wobbly but not too liquidy.
8. Cool the Cheesecake
Once the cheesecake is done, remove it from the oven and let it cool in the pan for about 30 minutes. After that, transfer it to the fridge to chill for at least 2 hours (or longer, if you can wait). The cheesecake needs time to set, so be patient – it’s totally worth it!
9. Serve and Enjoy
When the cheesecake is thoroughly chilled, carefully lift it out of the pan using the parchment paper. Slice it up and serve! You’ll get that fantastic combination of crispy top and creamy, rich center that makes Basque cheesecake so irresistible.
Pro Tips for the Perfect Loaf Pan Basque Cheesecake
- Room temperature ingredients: Make sure your cream cheese is at room temperature before mixing. This will help it blend more easily into the batter and give you a smooth texture.
- Don’t overmix: When adding the flour, don’t overmix the batter. A few gentle stirs are all you need to incorporate it.
- Watch the oven: Every oven is different, so check your cheesecake about 10 minutes before the suggested bake time. If it’s browning too quickly, reduce the temperature slightly.
- Chill, chill, chill: I know you’ll be tempted to cut into it right away, but trust me, the cheesecake needs time to set. Chill it for at least 2 hours, and you’ll get that perfect texture.
- Serve with a little something extra: Try serving your loaf pan Basque cheesecake with some fresh berries, a drizzle of honey, or even a dollop of whipped cream for an extra special treat.
Variations You Can Try
- Chocolate Swirl: Add a swirl of melted dark chocolate into the batter for a rich chocolatey version of this cheesecake.
- Berry Compote: Top the cheesecake with a homemade raspberry or blueberry compote for a fresh and fruity twist.
- Citrus Zest: Add some lemon or orange zest to the batter to give it a refreshing, citrusy flavor that pairs beautifully with the creamy texture.
- Gluten-Free: If you’re looking to make a gluten-free version, simply swap the all-purpose flour with a gluten-free flour blend. Make sure to check your baking tools for any gluten contamination.
Final Thoughts
Making a loaf pan Basque cheesecake is an absolute game-changer, and I hope this recipe makes you as excited to bake it as I am to share it with you! With that crispy, caramelized top and smooth, creamy center, it’s the perfect dessert for any occasion. Plus, it’s super simple to make, even if you’re not a seasoned baker. So, grab your loaf pan, gather your ingredients, and get ready to create a cheesecake that’s sure to wow everyone.
Enjoy, and happy baking!
