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Creamy Loaf Pan Basque Cheesecake

A rich and creamy Basque cheesecake made in a loaf pan, featuring a luxurious texture and a delightful burnt top, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake Mixture
  • 550 g 550g cream cheese, softened Opt for full-fat for the richest flavor and texture.
  • 200 g 200g granulated sugar Can be substituted with brown sugar for a deeper flavor.
  • 4 large 4 large eggs
  • 300 ml 300ml heavy cream Should be fresh for enhanced creaminess.
  • 1 tsp 1 tsp vanilla extract
  • 1/4 tsp 1/4 tsp salt
Additional Items
  • Butter for greasing the loaf pan
  • Parchment paper for lining the pan

Method
 

Preparation
  1. Preheat your oven to 200°C (392°F). Grease the loaf pan with butter and line it with parchment paper.
  2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, with no lumps (about 2–3 minutes).
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. Pour in the heavy cream, vanilla extract, and salt; mix until fully incorporated and smooth (about another 2 minutes).
  5. Pour the cheesecake mixture into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 50-60 minutes. The top should be a dark golden brown, and the center should jiggle slightly.
  2. Once baked, turn off the oven and leave the cheesecake inside to cool for 1 hour.
Cooling and Serving
  1. Remove the cheesecake from the oven and let it cool completely at room temperature.
  2. Refrigerate for at least 4 hours, preferably overnight.
  3. When ready to serve, gently lift the cheesecake out of the pan using the parchment paper. Slice and enjoy!

Notes

Letting the cheesecake cool slowly in the oven prevents cracks and helps set the texture perfectly. Options include adding fruit puree or citrus zest for variation. Store leftovers covered in the fridge for up to 5 days or freeze for up to 3 months.