Indulge in the irresistible flavours of Basque Cheesecake with this easy-to-follow recipe tailored to a loaf pan. This rich and creamy dessert boasts a caramelized exterior and a velvety smooth interior making it a crowd pleaser for any occasion.
No Cream Cheese?
Make your own cream cheese at home with 2 ingredients that can be found in every kitchen. Super quick and easy, delicious Homemade Cream Cheese. Check here.
Tips to make Loaf Basque Cheesecake
- Cream cheese – This recipe is super easy. But be sure to beat the cream cheese first. Just to ensure total smoothness. I used homemade cream cheese to make this recipe.
- Buttering the pan – The butter in the pan seems strange because we’re using parchment but it helps with the parchment to stick to the pan and not moving. Make sure the parchment paper goes up the sides of the cake pan at least 2 inches up, since the cheesecake rises quite a bit. Also, butter the inside of the lined parchment paper too, for ease while peeling from the cheesecake.
- High temperature – Unlike a regular cheesecake, loaf basque cheesecake is baked at a high temperature with no water bath to get a caramelized exterior and creamy inside.
Storing
Basque Cheesecake can be made one day in advance. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
Like this recipe? Try more cheesecake recipes –
- Spiced Orange Cheesecake
- Baked Mini Black Plum Cheesecakes | Made With HOMEMADE CREAM CHEESE
- Spiced Pumpkin Cheesecake Muffins
- Death By Chocolate Cheesecake
Try more Gluten-free recipes –
Loaf Basque Cheesecake
Course: DessertDifficulty: Easy5
servings15
minutes1
hourIt’s caramelized top and creamy inside make a perfect combination for a decadent quick dessert!
Ingredients
350 g Cream Cheese, Softened- at room temperature
200 g Heavy Cream
150 g Caster Sugar
2 tbsp / 25 g Cornflour/ All-Purpose flour
2 Eggs, at room temperature
1/2 tsp Salt
1 tsp Vanilla Extract
Directions
- Preheat oven to 200C
- In a bowl, beat cream cheese and caster sugar till creamy. Add heavy cream, vanilla extract and whisk till creamy. Add in the eggs one by one, beating after each addition to incorporate well. Sift flour and fold it into the cream cheese and egg mixture.
- Grease and line a standard loaf pan, with 2 overlapping parchment papers. Make sure parchment paper comes at least 2″ above top of pan on all sides, leaving an overhang for easy removal.
- Pour batter into prepared pan. Bake the cheesecake in the preheated oven until deeply golden brown on top and centre is set but still jiggly for about 50-55 minutes.
- Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment paper from sides of cheesecake. Slice and serve at room temperature
Notes
- The parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake and that’s how you want it for the wrinkled edges.
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