Loaf Pan Basque Cheesecake

Loaf Pan Basque Cheesecake is a type of burnt basque cheesecake, with its creamy inside and caramelized exterior that sets it apart from the Italian American variety. It is special in taste, a family gathering, and a festival favorite! A dessert perfect to cater to any special occasion, and a cheesecake only of its kind, which too in a few minutes.

The crustless cheesecake is very unique—a creamy, almost souffle-like interior and caramelized top. It is also a lot easier to make than normal cheesecakes. Especially in special feasts and eat-out programs.

Ingredients for loaf pan Basque cheesecake:

• 1T vanilla extract (for flavor)
• 1 cup heavy whipping cream (about 240-250 ml, vital for that heavier creamy texture)
• Approximately 200 grams of granulated sugar (for sweetness) 1 cup
• Flour if using 2 tablespoons and only when the cake is baked.
• Pinch of salt
• Use 450-460 g of soft cream cheese.
• 3 large eggs

How to make Loaf Pan Basque Cheesecake Recipe

Today I want to go through the steps of making a loaf pan Bastique cheesecake.

Oven: Preheat your oven to 425°F (220°C). Cover the loaf pan with parchment—do a thorough job; you don’t want this stuck.

Place the batter: Place the batter in a large bowl, and add granulated sugar and cream cheese (room temperature) together. Pour the cream into a bowl and, using an electric whisk—on high if you have one—or by hand for 2 to 3 minutes until it is smooth and creamy. Beat in powdered sugar, a little at a time; continue to beat until completely combined. Add eggs one by one, ensuring that each is completely incorporated before the next. Add the heavy cream while stirring until you have a smooth, even batter. Pour in the vanilla and salt and mix well.

Gently Fold in with Flour: Add all-purpose flour and fold gently together until combined. Bake the batter in the prepared loaf pan. Gently place the pan in the preheated oven and bake for 40–45 minutes, being careful not to overbake. When it is done baking, remove the pan from the oven and let the cheesecake cool completely. Then let it cool completely and refrigerate for a few hours. Serve chilled.

Tips for Success

• The batter is smooth when you have warm eggs and cream cheese.
• Mix until just combined to avoid the cake collapsing.
• Bake until the top is caramelized and mahogany in many spots, like a Basque cheesecake.
• The texture and flavor are also amazing, but using good-quality cream cheese is key.

Substitutions and Additions:

• If you like, exchange the vanilla extract for lemon juice.
• Add eggs one at a time to avoid over-mixing, which will cause the cheesecake to sink in the middle.
• Add a layer of fruit compote on top, or drizzle with chocolate sauce, chocolate ganache, or caramel sauce onto it for extra flavor.
• Just be sure to allow your cheesecake to cool before refrigerating so it does not crack.

Frequently Asked Questions

How do you crush Graham crackers? 

Ans: Just pulse your Graham crackers in a food processor until finely crushed. Or just buy them packaged from the store in pre-crumbed form if you prefer.

Top tips to avoid a cracked cake?

Ans: Don’t bake your cheesecake in too hot an oven and sit it on top of a bain marie when you do. Cool the cheesecake slowly by wedging the oven door open after baking. This helps prevent cracking.

What happens when your cheesecake sinks in the middle? 

Ans: They added the eggs too quickly, or they overmixed it to offset width. When it comes to adding the eggs, add them one by one, and you will not run into this problem.

Nutrition Information

• Calories: 252 grams
• Fat: 17 grams
• Saturated Fat: 11 grams
• Carbohydrates: 19 grams
• Sugars: 17 grams
• Salt: 0.4 grams

History of Loaf Pan Basque Cheesecake

One variation of this is called the Loaf Pan Basque cheesecake, a crustless take on the classic that features burnt sides and a gooey interior. Which originated with Santiago Rivera at La Viña restaurant in San Sebastian, Spain, during the 1990s. British food writer Nigella Lawson has also featured the cake, drawing it to international attention. It blew up, especially in the 2010s as it started to be shared online. The Basque cheesecake is now famous for one reason: it tastes amazing and its simplicity.

Conclusion

And happy-go-your-own Basque cheesecake in a loaf pan! It is one of the best among festivals and family get-together desserts. Enjoy making it and eating this delightful treat with your family. Coming up—more recipes on the blog!