Loaf Pan Basque Cheesecake Recipe
Indulge in the rich and creamy goodness of this Loaf Pan Basque Cheesecake. This small-batch dessert is a twist on the traditional burnt cheesecake, baked to perfection in a loaf pan for taller slices and an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Units
Scale
Cheesecake:
- 16 oz (450g) cream cheese (room temperature)
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp all-purpose flour
For greasing and lining:
- Butter
- Parchment paper
Instructions
- Preheat and Prep: Preheat oven to 425°F (220°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in cream, vanilla, salt. Fold in flour.
- Bake: Pour batter into pan, tap to release air bubbles. Bake 40–45 minutes until golden with slight jiggle.
- Cool and Serve: Cool in pan, then refrigerate at least 4 hours. Slice and enjoy!
Notes
- For a creamier texture, let the cheesecake sit at room temperature for 15–20 minutes before serving.
- Loaf pan version gives taller slices, perfect for small-batch baking.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg
