Description
The Loaf Pan Basque Cheesecake has revolutionized how we think about cheesecake baking. This elegant dessert combines the rustic charm of traditional Basque burnt cheesecake with the practical convenience of loaf pan baking, creating portions that are both beautiful and perfectly sized for sharing.
Ingredients
For the Cheesecake:
- 2 lbs (32 oz) full-fat cream cheese, room temperature
- 1¼ cups granulated sugar
- 6 large eggs, room temperature
- 2 cups heavy cream
- ⅓ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons butter for greasing
For Serving (Optional):
- Fresh berries (raspberries, blackberries, strawberries)
- Powdered sugar for dusting
- Fresh mint leaves
- Berry coulis or jam
Instructions
Preparing Your Loaf Pan:
Preheat your oven to 425°F and position a rack in the center. Generously butter a 9×5-inch loaf pan, paying special attention to the corners and edges. Line the pan with parchment paper, allowing it to overhang the sides by about 2 inches for easy removal.
The parchment paper is crucial for both easy removal and achieving the characteristic rustic appearance. Don’t worry about making it perfect—the wrinkles and folds actually add to the authentic Basque cheesecake aesthetic.
Creating the Perfect Batter:
Beat the room-temperature cream cheese in a large bowl until completely smooth and lump-free, about 3-4 minutes. This step is critical—any lumps at this stage will remain in the finished cake. Gradually add the sugar, beating until well incorporated.
Add eggs one at a time, beating well after each addition. The mixture should be smooth and glossy. Slowly pour in the heavy cream while mixing on low speed, then add the flour, vanilla extract, and salt. Mix just until combined—overmixing can incorporate too much air.
The High-Heat Baking Method:
Pour the batter into your prepared loaf pan, filling it about three-quarters full. The batter should be smooth and free of air bubbles. Tap the pan gently on the counter to release any trapped air.
Bake for 50-60 minutes, until the top is deeply golden brown and appears set but still slightly jiggly in the center. The Loaf Pan Basque Cheesecake is done when the top has achieved that signature dark caramelization and the center springs back lightly when touched.
Cooling and Setting:
Allow the cheesecake to cool completely in the pan before attempting to remove it. This process takes several hours and is crucial for proper texture development. The cheesecake will continue to set as it cools, and the flavors will meld and intensify.
Once cooled, use the parchment paper overhangs to carefully lift the cheesecake from the pan. The finished Loaf Pan Basque Cheesecake should have a beautifully caramelized top with a creamy, almost custard-like interior.