![Image of Loaf Pan Basque Cheesecake Recipe](https://images.getrecipekit.com/20240306082411-qeleg-loaf-pan-basque-cheese-cake.webp?class=16x9)
Loaf Pan Basque Cheesecake Recipe
Rated 3.8 stars by 77 users
Category
Dessert/Cake
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
28 minutes
Calories
450
Dive into the creamy, dreamy world of cheesecake with our Loaf Pan Basque Cheesecake tutorial!
A twist on the traditional Basque Cheesecake, this recipe simplifies the process without sacrificing any of the rich, caramelized goodness.
Perfect for both novice and experienced bakers, this tutorial takes you through each step to ensure your cheesecake turns out flawless.
In this recipe, you'll discover:
- The secrets to achieving that perfect Basque Cheesecake texture and taste, all in a convenient loaf pan.
- Tips for mixing your batter to get a smooth, creamy consistency every time.
- Baking pointers to help you nail the iconic slightly burnt exterior without overcooking the inside.
- Cooling and slicing techniques to serve up this decadent dessert beautifully.
Ingredients
-
360g Cream Cheese, softened
-
70g Confectioners’ Sugar, sifted
-
10g Cornstarch
-
3 Eggs, room temperature
-
1 Egg Yolk, room temperature
-
100g Heavy Cream, slightly warmed
-
Electric Mixer (Hand or Stand)
-
Fine Mesh Sieve
-
Rubber Spatula
-
Loaf Pan
-
Parchment Paper
-
Oven Thermometer
-
Cooling Rack
Ingredients
Kitchen Tools Required
Directions
Preparation
Let the cream cheese soften at room temperature.
Preheat the oven to 428℉ (220℃). Use an oven thermometer to ensure accuracy.
Line the loaf pan with parchment paper, ensuring it extends over the sides for easy removal.
Mixing the Batter
In a large bowl, use the electric mixer to beat the softened cream cheese on low speed, gradually increasing to medium until creamy and smooth.
Sift in the confectioners’ sugar and cornstarch using the fine mesh sieve. Beat on medium speed until smooth.
Add the eggs and egg yolk one at a time, mixing on low speed just until each is incorporated. Avoid overmixing to prevent incorporating too much air.
Gradually pour in the slightly warmed heavy cream, mixing on low until just combined.
Baking
Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula.
Place in the preheated oven and bake for 28 minutes, or until the top is golden and the center slightly wobbles.
Chilling
Once cooled, refrigerate the cheesecake in the pan overnight to set completely.
Serving
Lift the cheesecake out of the pan using the parchment paper overhang. Slice and serve chilled.
Recipe Note
Notes and Tips:
- Cream Cheese: Use full-fat cream cheese for the best flavor and texture.
- Mixing: Avoid over mixing once the eggs are added to prevent incorporating too much air, which can cause cracks.
- Baking: The cheesecake should have a slight jiggle in the center when done. It will set further as it cools.
- Chilling: The cheesecake develops its best texture and flavor when chilled overnight.
Enjoy creating and serving this Loaf Pan Basque Cheesecake, a simplified twist on the classic Basque dessert that's sure to satisfy any cheesecake lover's cravings with its creamy, rich texture and caramelized top.
Perfect for any occasion or simply as a delightful treat to enjoy any time.