Description
A rich and creamy Basque cheesecake baked in a loaf pan, featuring a silky texture and a beautifully caramelized top. This simple recipe combines cream cheese, eggs, and heavy cream for a luscious dessert that’s perfect for any occasion.
Ingredients
Scale
Cheesecake Batter
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9×5 inch loaf pan with parchment paper, ensuring the paper extends over the sides for easy removal later.
- Whip Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until it becomes silky smooth and free of lumps.
- Add Sugar: Gradually incorporate the granulated sugar into the cream cheese, continuing to beat until the mixture is well blended and creamy.
- Mix Vanilla and Salt: Stir in the vanilla extract and salt until they are fully combined with the batter.
- Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to maintain a smooth texture.
- Incorporate Heavy Cream: Slowly pour in the heavy cream while blending until the batter is smooth and creamy.
- Fold in Flour: Sift the all-purpose flour over the mixture and gently fold it in using a spatula, taking care not to deflate the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake: Place the loaf pan in the oven and bake for 40-45 minutes, or until the surface is a deep golden brown and the center jiggles slightly when shaken.
- Cool and Chill: Let the cheesecake cool in the pan for 30 minutes, then refrigerate it for at least 4 hours or preferably overnight to set properly.
- Serve: Carefully lift the cheesecake out of the pan using the overhanging parchment paper, slice into portions, and enjoy.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- Do not overmix after adding the eggs to keep the cheesecake texture light.
- Baking at a high temperature creates the signature caramelized crust typical of Basque cheesecake.
- The center should remain slightly jiggly when done; it will firm up during refrigeration.
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- The cheesecake can be stored refrigerated for up to 3 days.
