If you’ve never tried a Basque cheesecake, get ready for something special. This loaf‑pan version takes the classic crustless dessert from the Basque Country and adapts it to a 9×5‑inch loaf pan for a more manageable, home‑friendly treat. The signature deeply caramelised top, rustic edges and custardy, ultra‑creamy centre make this dessert both visually striking and irresistibly indulgent. Perfect for when you want impressive without complicated — no water bath, no crust, just pure cheesecake joy.
Ingredients:
- 1½ lb (about 680 g) full‑fat cream cheese, softened to room temperature
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1⅔ cups (400 ml) heavy cream (whipping cream)
- 1 teaspoon vanilla extract (optional, but recommended)
- ¼ teaspoon salt
- ¼ cup (30 g) all‑purpose flour
Instructions:
- Preheat your oven to 400 °F (about 200 °C). Prepare a 9×5‑inch loaf pan by lining it with parchment paper: lightly butter the inside of the pan, then press in a long strip of parchment so that it covers the bottom and sides, and leaves at least 2 inches of overhang on the long sides (this will help you lift the cheesecake out later).
- In a large mixing bowl, add the softened cream cheese and granulated sugar. Using a hand mixer (or stand mixer), beat on low‑medium speed for about 4‑5 minutes until very smooth and creamy, with no lumps.
- Add the eggs one at a time, mixing after each addition until fully incorporated. Make sure the batter is smooth before adding the next egg.
- Pour in the heavy cream, vanilla extract, and salt. Whisk (or mix on low speed) until everything is combined and the mixture is smooth.
- Sift the all‑purpose flour over the batter and stir gently (or mix on low) just until the flour is incorporated. Try to avoid over‑mixing — you want a smooth batter but you don’t want to build too much structure.
- Pour the batter into the prepared loaf pan and tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for about 35‑45 minutes (times vary by oven). What you’re looking for: the top should be deeply browned (even dark brown in spots) and the centre should still have a little wiggle when you gently shake the pan. The dark top is intentional — that caramelised “burnt”‑ish look is part of the Basque cheesecake style.
- When done, remove from the oven and let the cheesecake cool in the pan at room temperature. Then transfer it into the refrigerator and chill for at least 2‑4 hours (overnight is ideal) so the centre sets and the flavour develops.
- To serve: Use the parchment overhang to lift the cheesecake from the pan. Place on a cutting board and slice into thick pieces. Because of the loaf pan format you’ll get nice clean slices.
- For maximum texture, it’s best served when chilled but allowed to sit at room temperature for 10–15 minutes before serving so the centre becomes luxuriously creamy.
Preparation Time:
15 minutes
Cooking Time:
40 minutes (approximately)
Nutrition Information (per serving, approximate):
Calories: ~380 kcal
Fat: ~30 g
Carbohydrates: ~22 g
Protein: ~6 g
(These values are approximate and can vary depending on exact brands/ingredients used.)
Additional Notes:
- Use full‑fat cream cheese and heavy cream — lower‑fat versions will affect the luxurious texture and flavour.
- Make sure your eggs and cream cheese are at room temperature for smoother mixing and fewer lumps.
- The key to the signature texture is the high heat and caramelised top — don’t worry about a little jiggle in the centre when you take it out of the oven; it will continue to set as it cools and in the fridge.
- The parchment overhang is important: it makes removing the loaf easier and helps you get clean slices.
- This cheesecake keeps well — stored covered in the fridge, it will last 3–4 days. You can also freeze slices (well‑wrapped) and thaw in the fridge before serving.
- For serving ideas: a simple dollop of whipped cream, fresh berries, or a drizzle of honey complements the rich cheesecake nicely.
- Don’t aim for perfection in the top surface — the rustic, wrinkled edges and dark top are part of the charm and style of Basque cheesecake. Let it be a little imperfect.