The Loaf Pan Basque Cheesecake is a creamy, rich dessert that’s perfect for any occasion. With its burnt top and custardy center, this cheesecake is not only delicious but also visually striking.
Why Make This Recipe?
Making a Loaf Pan Basque Cheesecake is a great way to impress your family and friends. The smooth texture and deep flavors make it perfect for celebrations such as birthdays, holidays, or even just a cozy night in. Plus, it’s an easy dessert that requires minimal ingredients!
How to Make Loaf Pan Basque Cheesecake
Ingredients:
– 1 1/2 cups cream cheese, softened
– 1 cup heavy cream
– 3/4 cup sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup all-purpose flour
– Pinch of salt
Directions:
1. **Preheat** your oven to 400°F (200°C). Grease a loaf pan with butter and line it with parchment paper.
2. In a mixing bowl, **beat** the cream cheese and sugar until smooth.
3. **Add** the heavy cream and vanilla extract, then **mix** until combined.
4. **Beat** in the eggs one at a time, making sure to mix well after each addition.
5. **Sift** in the flour and salt, and **stir** until well incorporated.
6. **Pour** the batter into the prepared loaf pan.
7. **Bake** in the preheated oven for about 40-50 minutes, or until the top is dark and burnt, with the center slightly jiggly.
8. Allow the cheesecake to **cool** at room temperature, then **refrigerate** for a few hours or overnight before slicing and serving.
How to Serve Loaf Pan Basque Cheesecake
Serve your Loaf Pan Basque Cheesecake chilled, dusted with powdered sugar or accompanied by fresh berries. It pairs beautifully with coffee, making it a delightful dessert for gatherings or potlucks.
How to Store Loaf Pan Basque Cheesecake
Keep any leftover cheesecake in an airtight container in the refrigerator. It can stay fresh for up to a week, making it great for meal prep or satisfying sweet cravings later.
Tips to Make Loaf Pan Basque Cheesecake
Using room temperature cream cheese helps achieve a smooth texture. Avoid overmixing once you add the eggs to prevent the cheesecake from cracking. Feel free to experiment with flavors by adding citrus zest or chocolate!
Variations
You can try swapping the heavy cream with sour cream for a tangier flavor. Alternatively, add crushed cookies to the batter for added crunch and flavor.
FAQs about Loaf Pan Basque Cheesecake
**Q1: Can I use a different pan for this recipe?**
A1: Yes, while the loaf pan is perfect for this cheesecake, you can use a round cake pan. Just keep an eye on the baking time.
**Q2: How do I know when the Loaf Pan Basque Cheesecake is done?**
A2: It’s done when the top is dark and burnt, and the center should still be slightly jiggly.
**Q3: Can I freeze the Loaf Pan Basque Cheesecake?**
A3: Yes, you can freeze it. Wrap it tightly in plastic wrap and store it in a freezer-safe container. Thaw in the refrigerator before serving.
Loaf Pan Basque Cheesecake
Ingredients
Cheesecake Base
- 1.5 cups cream cheese, softened Use room temperature for smooth texture.
- 1 cup heavy cream Can be swapped with sour cream for tangier flavor.
- 3/4 cup sugar
- 3 large eggs Add one at a time, mixing well after each.
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour Sift before adding to the mixture.
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a loaf pan with butter and line it with parchment paper.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add the heavy cream and vanilla extract, then mix until combined.
- Beat in the eggs one at a time, making sure to mix well after each addition.
- Sift in the flour and salt, and stir until well incorporated.
- Pour the batter into the prepared loaf pan.
Baking
- Bake in the preheated oven for about 40-50 minutes, or until the top is dark and burnt, with the center slightly jiggly.
- Allow the cheesecake to cool at room temperature, then refrigerate for a few hours or overnight before slicing and serving.
Notes
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