Effortless Loaf Pan Basque Cheesecake (Print Version)
# Ingredients:
→ Cheesecake
01 -
1 cup granulated sugar
02 -
4 large eggs
03 -
1¾ lb cream cheese blocks (1 lb 12 oz works too), at room temp
04 -
¼ cup plain flour
05 -
1⅔ cup heavy whipping cream
06 -
¼ teaspoon salt
07 -
1 teaspoon vanilla (optional)
→ For the Pan
08 -
Parchment paper
09 -
A little butter for greasing
# Instructions:
01 -
Set your oven to 400°F (200°C), making sure it’s fully ready before baking.
02 -
Spread butter lightly on a 9x5-inch loaf pan. Add a long piece of parchment paper, pressing it into the corners neatly, and leave about 2 inches over the edges. Trim any extra to keep it tidy.
03 -
Use a big bowl to beat together the softened cream cheese and sugar for 5 minutes. Work at low-medium speed with a hand or stand mixer until it’s silky smooth and lump-free.
04 -
Add each egg one by one, mixing after adding each to make sure they mix in completely. This keeps the batter smooth.
05 -
Mix in the heavy cream, salt, and vanilla (if you like). Use a whisk to blend it all together evenly.
06 -
Sift small amounts of flour into the batter while whisking gently until it’s fully mixed in. This way, you won’t see any clumps in the mixture.
07 -
Pour the batter into the prepared pan. Bake for 40-45 minutes until the top looks deep brown around the edges and a bit lighter in the center. The center will still jiggle a little—it’ll firm up as it cools.
08 -
Let the cheesecake cool all the way at room temperature. Then cover it and pop it in the fridge for at least 2-4 hours, or leave it overnight for the best results.
# Notes:
01 -
The dark top is intentional—it’s what makes Basque cheesecake stand out.
02 -
Cracks are totally fine for this rustic dessert and add character.
03 -
It’s best served cold after chilling in the fridge.