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Loaf Pan Basque Cheesecake Recipe

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4 from 13 reviews

  • Author: Leila
  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings

Description

This Loaf Pan Basque Cheesecake is a rich, creamy dessert with a signature deeply caramelized top and a luscious, custard-like center. Made with cream cheese, sour cream, and heavy cream, it combines tangy and sweet flavors with a velvety texture, baked in a loaf pan lined with parchment paper for easy removal. Perfect for those who love a decadent, elegant cheesecake with a rustic burnt crust.

Ingredients

Cheesecake Batter

  • 20 oz Cream Cheese (2 1/2 blocks), room temperature
  • 2 tbsp Sour Cream, room temperature
  • 1 1/2 cups Sugar (plus 2 tsp for sprinkling on top)
  • 2 tbsp Corn Starch
  • 2 tbsp All Purpose Flour
  • 3 large Eggs
  • 1 tbsp Lemon Juice
  • 1 tbsp Vanilla Bean Paste
  • 1 tsp Kosher Salt
  • 1 1/2 cup + 2 tbsp Heavy Cream, room temperature

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 450°F. Generously line a loaf pan with two sheets of parchment paper, ensuring about 2 inches of overhang on all sides for easy removal later.
  2. Mix Cream Cheese and Sour Cream: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream on medium-low speed for 2 to 3 minutes until smooth and creamy.
  3. Add Dry Ingredients: Incorporate the sugar, corn starch, and all-purpose flour into the mixture and blend for about 1 minute until fully combined.
  4. Incorporate Eggs: Add eggs one at a time, mixing well after each addition. After the second egg and once all eggs are added, scrape down the sides of the bowl to ensure even mixing.
  5. Add Remaining Flavorings and Cream: Mix in the lemon juice, vanilla bean paste, kosher salt, and heavy cream until the batter is well combined. If lumps are visible, strain the batter through a fine mesh sieve to achieve a smooth consistency.
  6. Pour and Sprinkle Sugar: Pour the batter into the prepared loaf pan and evenly sprinkle 2 teaspoons of sugar on top to enhance browning of the crust.
  7. Bake: Place the pan in the oven, immediately reduce the temperature to 425°F, and bake for 40 to 50 minutes. The cheesecake should develop a deep golden brown, almost burnt top, while the center remains slightly jiggly.
  8. Cool and Chill: Allow the cheesecake to cool to room temperature for about 2 hours. Then transfer it to the refrigerator and chill for at least 4 hours to set completely before serving.

Notes

  • Make sure all dairy ingredients are at room temperature to ensure smooth batter without lumps.
  • The sugar sprinkled on top caramelizes to give the cheesecake its characteristic Basque burnt crust.
  • The center should remain slightly wobbly when you remove it from the oven; it will firm up while chilling.
  • Using parchment paper with an overhang makes it easy to lift the cheesecake out of the loaf pan cleanly.
  • If you don’t have vanilla bean paste, you can substitute with high-quality vanilla extract.
  • For best texture, avoid over-mixing the batter once eggs are incorporated to prevent excess air.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Basque/Spanish

Find it online: https://recipesbyleila.com/loaf-pan-basque-cheesecake-recipe/