Craving a cheesecake that’s bold, rich, and elegant — without the fuss of a water bath or springform pan? This Loaf Pan Basque Cheesecake is a game-changer. Baked at high heat to form a signature dark top and soft-set center, this rustic Spanish-style cheesecake comes together effortlessly in a standard 9×5-inch loaf pan.
Why You’ll Love This Recipe
- No water bath or crust required
- Caramelized top forms naturally in the oven
- Velvety texture with a creamy, tangy bite
- Perfect for beginners — no fancy equipment
- Made in a loaf pan — easy to portion and store
Ingredients
Cheesecake Batter:
- 1¾ lb full-fat cream cheese (about 3 8oz blocks), softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1⅔ cups heavy cream
- 1 teaspoon pure vanilla extract (optional)
- ¼ teaspoon fine sea salt
- ¼ cup all-purpose flour, sifted
For the Pan:
- A small amount of butter (for greasing)
- Parchment paper
Step-by-Step Instructions (Detailed)
🔪 Step 1: Preheat & Prep the Pan
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9×5-inch loaf pan with butter to help the parchment paper stick.
- Line the pan with a sheet of parchment paper, allowing 2–3 inches to overhang on both long sides. This will serve as handles when you lift the cheesecake out later. Press the paper into the corners to avoid air pockets.
🧁 Step 2: Blend Cream Cheese & Sugar
- Place softened cream cheese in a large mixing bowl.
- Add 1 cup sugar and beat on low to medium speed with a hand or stand mixer for 5 full minutes. Scrape the sides of the bowl every minute or so.
- The texture should be creamy and completely lump-free — this is your base.
🥚 Step 3: Add Eggs One at a Time
- Crack each egg into a separate small bowl to check for shells, then add to the mixture.
- Beat one egg at a time, mixing thoroughly before adding the next. This step ensures the batter stays smooth and well-emulsified.
🥄 Step 4: Add Cream & Flavor
- Pour in heavy cream, vanilla extract (if using), and salt.
- Mix gently on low speed or use a hand whisk. Blend until the mixture is completely smooth but not overly airy.
🧂 Step 5: Incorporate the Flour
- Sift the flour over the batter using a fine-mesh strainer.
- Using a rubber spatula, fold the flour in gently until no streaks remain. This prevents overmixing, which can lead to a dense texture.
🧈 Step 6: Pour & Bake
- Pour the batter into your prepared loaf pan. Tap the pan 3–4 times on the counter to pop any surface bubbles.
- Place the pan in the center of your preheated oven.
- Bake for 40–45 minutes, or until:
- The top is dark brown and caramelized (not burnt!),
- The edges are puffed and golden, and
- The center jiggles slightly when gently shaken.
❄️ Step 7: Cool & Chill
- Remove the pan from the oven and set it on a wire rack.
- Let the cheesecake cool completely at room temperature, uncovered. The center will deflate slightly — this is normal.
- Once fully cooled, cover loosely with plastic wrap and refrigerate for 4 hours or overnight to firm up.
Pro Tips for Perfect Results
- Use full-fat block cream cheese only. Tub versions or low-fat won’t set properly.
- Don’t fear the “burnt” look — that deep brown top adds complex caramel flavor.
- Avoid overmixing, especially after adding the flour — this keeps the interior creamy.
- Let it chill overnight for the best flavor and clean slices.
Serving Suggestions
- Cut with a hot knife for clean edges.
- Serve plain or with a light dusting of powdered sugar.
- Add a drizzle of honey, fresh berries, or a dollop of whipped cream for extra flair.
- Excellent paired with coffee, tea, or a glass of dessert wine.
Final Thoughts
This Loaf Pan Basque Cheesecake takes everything you love about traditional cheesecake and simplifies it — no crust, no bath, no stress. Yet, it delivers an incredibly elegant finish with its creamy center and show-stopping caramelized top. It’s proof that simple techniques and high-quality ingredients can produce something truly unforgettable.