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Loaf Pan Basque Cheesecake Recipe

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3.8 from 11 reviews

This Basque-style cheesecake baked in a loaf pan features a beautifully caramelized top and a creamy, airy interior. With a luscious blend of cream cheese, thickened cream, and a hint of lemon zest and juice, this cheesecake is both rich and refreshing. Perfect served at room temperature for a light texture or chilled for a denser feel, it’s a versatile dessert that pairs wonderfully with fruit compotes or sauces.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Basque, Spanish

Ingredients

Cheesecake Batter

  • 2 and 1/2 x 8 ounce (600g total) full fat cream cheese
  • 1 cup (220g) white sugar
  • 4 large eggs (approx. 2oz/55g each)
  • 1 1/3 cups (335 ml) thickened cream
  • 1 1/2 teaspoons vanilla extract
  • Zest from one small lemon
  • 3 teaspoons (15 ml) lemon juice
  • 3/4 teaspoon salt
  • 1 tablespoon and 1 teaspoon tapioca starch

Other

  • Extra butter for greasing
  • Parchment paper for lining the loaf pan

Instructions

  1. Prepare Pan: Lightly grease a loaf pan with butter, then line it with parchment paper, leaving about an inch of overhang on all sides. This helps in easy removal of the cheesecake after baking.
  2. Preheat Oven: Adjust your oven racks as needed to fit the loaf pan. Preheat the oven to 435°F (225°C/205°C fan-forced) for at least 10 minutes to ensure an even, hot baking environment.
  3. Prepare Lemon: Zest and juice one small lemon to incorporate fresh citrus notes into the cheesecake batter.
  4. Soften Cream Cheese: Place the cream cheese in a mixing bowl and mix briefly to soften it, which makes blending ingredients easier and smoother.
  5. Add Sugar: Add the white sugar to the cream cheese, mixing on low speed until the sugar fully dissolves to ensure a smooth texture.
  6. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to fully combine and create a creamy mixture.
  7. Add Flavorings and Cream: Mix in the lemon juice, lemon zest, vanilla extract, salt, and thickened cream until the batter is very smooth and homogenous.
  8. Add Starch: Sift the tapioca starch into the batter and mix thoroughly to avoid any lumps and to help set the cheesecake properly during baking.
  9. Fill Pan: Pour the smooth batter into the prepared, lined loaf pan, smoothing the top if needed.
  10. Bake: Bake for approximately 50 minutes, or until the top of the cheesecake turns a deep golden color, indicative of the Basque caramelized effect.
  11. Cool: Remove the cheesecake from the oven and allow it to cool to room temperature inside the tin. This helps it set perfectly before serving.
  12. Serve: Serve the cheesecake either at room temperature for a light and airy texture or chilled for a firmer, denser consistency. It pairs beautifully with fruit compotes, sauces, or coulis.

Notes

  • Ensure the oven is fully preheated to achieve the characteristic caramelized top.
  • Allow the cheesecake to cool completely in the pan before removing to avoid cracking.
  • Using full-fat cream cheese enhances creaminess and texture.
  • Adjust baking time if using a different pan size to avoid under- or over-baking.
  • Tapioca starch can be substituted with cornstarch but may slightly alter texture.

Find it online: https://cheftinaskitchen.com/loaf-pan-basque-cheesecake-recipe/