Loaf Pan Basque Cheesecake

I am obsessed with Loaf Pan Basque Cheesecake and Snickerdoodle Cookies, so it was only a matter of time until I made Loaf Pan Basque Cheesecake !

It not only looks impressive that is rich, decadent and perfect for a special occasion, but is going to be a total hit with cheesecake lovers.

Cheesecake is one of you favorite treat kids desserts and that is rich, decadent and perfect for a special party and park outings.
And is such a great recipe to add to your cheesecake repertoire along with our Samoa Cheesecake and Mocha Cheesecake.

Because it all started on a lazy Sunday afternoon when I was still in my pajamas without a hint of shame while my sister walked in holding a half-eaten slice of cheesecake from some café downtown and said that I just had to try it so honestly she wasn’t wrong since that creamy slightly burnt top was a total game-changer yet paying cafe prices every time didn’t sound great so I decided to make my own right in a loaf pan because who said you need a fancy springform to bake happiness.

At first I wasn’t sure it would even work since I kept wondering whether it would bake evenly or maybe stick to the pan and spoiler alert it definitely would if you forget parchment paper which I learned the hard way however when I finally pulled it out golden and a little cracked while smelling like toasted caramel dreams I knew this was the one.

It’s got that rustic Basque charm since it’s a little burnt yet perfectly imperfect while giving off that cozy homemade vibe and it’s the kind of dessert that makes you go back for just one more bite plus the best part is that you probably already have everything you need in your pantry.

And here’s a small tip since chilling it overnight makes it even better although if you’re anything like me it might barely make it two hours in the fridge.
And one more thing because you shouldn’t worry if the top looks dark as that’s its signature look and the more burnt it gets the better it tastes since it’s got attitude and honestly dessert should have a little attitude sometimes too.

So are you ready to give it a go because your kitchen is about to smell absolutely amazing

Kitchen Equipment Needed :

• Electric mixer or stand mixer
• Large mixing bowls
• Rubber spatula
• Measuring cups and spoons
• 9×5 inch loaf pan
• Parchment paper
• Wire cooling rack
• Oven

Tips for

Room Temperature Ingredients : make sure your cream cheese and eggs are at room temperature for a smoother batter.

Don’t Overmix : once you add the flour, mix gently to avoid incorporating too much air.

High Heat : the high initial temperature is key for the signature burnt top; don’t skip it.

Check Doneness : the center should jiggle slightly when done. It will firm up as it cools.

What to Eat with Loaf Pan Basque Cheesecake ??

This cheesecake pairs beautifully with fresh berries, a drizzle of caramel or chocolate sauce, or a dollop of whipped cream.

For a more sophisticated touch, serve it with a side of lightly sweetened mascarpone or a berry coulis. Its creamy, slightly tangy flavor also complements a cup of coffee or a glass of dessert wine.

Looking for more simple dessert recipes to try ? Here are a few of our favorites:

Ingredients :

• 2 pounds “900g” cream cheese, softened
• 1 ½ cups “300g” granulated sugar
• 4 large eggs
• 2 cups “480ml “heavy cream
• ¼ cup “30g” all purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt

How to Make Loaf Pan Basque Cheesecake :

Step 1

First preheat the oven and prepare the pan: preheat your oven to 450°F “230°C”. Line a 9×5 inch loaf pan with parchment paper, making sure the sides and bottom are covered. The parchment helps prevent sticking and makes it easier to remove the cheesecake once baked.

Step 2

Second beat the cream cheese and sugar : in a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar together until smooth and creamy. This ensures there are no lumps, which is crucial for a silky texture and add the eggs: add the eggs one at a time, beating well after each addition. This gradual incorporation helps maintain a smooth consistency and prevents curdling.

Step 3

Mix in the cream and vanilla : slowly pour in the heavy cream and vanilla extract while continuing to mix on low speed. The cream makes the cheesecake soft and velvety then fold in the flour and salt: gently fold in the flour and salt until fully incorporated. The flour helps the cheesecake hold its shape while baking.

Step 4

Bake: pour the batter into the prepared loaf pan. Bake at 450°F “230°C” for 10 minutes, then reduce the oven temperature to 400°F “200°C” and continue baking for 40–50 minutes, or until the top is deeply golden brown and the center is slightly jiggly then cool: let the cheesecake cool in the pan for 15–20 minutes before transferring it to a wire rack to cool completely. The residual heat helps it set perfectly. Finally chill: refrigerate for at least 4 hours, or overnight, to achieve the best texture.

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