Basque Cheesecake Loaf Pan (Print Version)
# Ingredients:
→ Cheesecake
01 -
4 large eggs, cracked and ready
02 -
1¾ lb softened, full-fat cream cheese (or 1 lb 12 oz)
03 -
¼ cup all-purpose flour, measured out
04 -
1 cup regular sugar
05 -
¼ teaspoon salt
06 -
1 teaspoon optional vanilla essence
07 -
1⅔ cup heavy cream, cold
→ For the Pan
08 -
Parchment paper, cut to size
09 -
A dab of butter for greasing
# Instructions:
01 -
Set the oven to 400°F (200°C) and give it time to reach the right temperature before using.
02 -
Coat a 9x5-inch loaf pan lightly with butter. Trim a large piece of parchment paper and press it into the pan, fitting it snugly into the creases. Let about 2 inches hang over every edge to make lifting easier later, and cut away any excess paper.
03 -
In a big bowl, toss in the softened cream cheese and sugar. Use a hand mixer on low-medium to beat them for about 5 minutes, working until the texture is creamy and smooth. A stand mixer works too if that's what you've got.
04 -
Crack the eggs in one at a time, mixing them in thoroughly after each one. Take care to blend evenly before adding the next egg so the texture stays nice and consistent.
05 -
Stir in the heavy cream, salt, and the vanilla extract if you're including it. Mix these gently by hand until they're all blended together.
06 -
Gradually sift the flour into the bowl using a fine strainer. Stir carefully after sprinkling each portion until you’ve mixed it all in. This keeps clumps from forming.
07 -
Pour the batter into the pan you've prepped. Let it bake for 40-45 minutes. The top will brown darkly at the edges, while the center stays soft and jiggly—it'll firm up as it cools.
08 -
Let the cheesecake hang out at room temperature until it's completely cool. Cover it and chill it in the fridge for a good two to four hours or even overnight. It’ll taste even better that way.
# Notes:
01 -
The dark brown top is what makes Basque cheesecake stand out—it’s a feature, not a flaw!
02 -
Cracks on the surface? No big deal! They add character and match its rustic vibe.
03 -
It’s best served cold after spending time in the fridge.