Loaf Pan Basque Cheesecake Recipe

If you’re after a dessert that’s rich, creamy, and has that perfectly slightly caramelized, burnt top edge that hugs the iconic Basque style, this Loaf Pan Basque Cheesecake Recipe is exactly what you need. Using a loaf pan instead of the traditional round springform cake tin gives it lovely, sliceable bars that are just as velvety and indulgent, making it super easy to serve guests or enjoy bite after bite on your own. The balance of tangy lemon zest and juice with the dense cream cheese and luscious cream creates a flavor and texture that’s utterly addictive. Trust me, once you try this loaf pan version, it’ll become a go-to for your special occasions and weekday treats alike.

Ingredients You’ll Need

This Loaf Pan Basque Cheesecake Recipe comes to life with simple, high-quality ingredients that each play a vital role in delivering that luxurious creaminess and subtle citrus lift. No fancy or hard-to-find components here, just honest pantry staples that when combined just right, create magic.

• Extra butter for greasing: Ensures the cheesecake doesn’t stick to the pan and adds a slight richness to the crust edges.
• 2 and ½ x 8 ounce (600gms total) full fat cream cheese: The star of the show, providing a tangy, creamy base that’s essential for proper texture and flavor.
• 1 cup (220gms) white sugar: Sweetens without overpowering and helps achieve that caramelized, golden top.
• 4 large eggs (approx. 2oz/55gms each): They bind everything together and give the cheesecake its beautiful, custardy structure.
• 1 & ⅓ cups (335 mls) thickened cream: Adds lusciousness and creates that melt-in-your-mouth softness.
• 1 & ½ teaspoons vanilla: Deepens the flavor with subtle warmth and aroma.
• Zest from one small lemon: Infuses a fresh, vibrant citrus note that balances the richness.
• 3 teaspoons (15mls) lemon juice: Enhances the tangy brightness and lifts the palate.
• ¾ teaspoon salt: Intensifies all the flavors and cuts through the sweetness.
• 1 tablespoon and 1 teaspoon tapioca starch: Stabilizes the batter without making it heavy, giving it a silky texture.

How to Make Loaf Pan Basque Cheesecake Recipe

Step 1: Prepare Your Loaf Pan

Start by generously greasing your loaf pan with extra butter. This step is crucial because it prevents sticking and encourages those signature browned edges that give Basque cheesecake its charm. Don’t be shy with the butter here—line the bottom and sides thoroughly, as it also adds a subtle buttery caramelized flavor to the crust.

Step 2: Soften and Beat the Cream Cheese

Using full fat cream cheese that is at room temperature will make your mixture super smooth without lumps. Beat the cream cheese in a large mixing bowl until it’s fluffy and creamy to ensure your batter is silky. This step sets the foundation for the cheesecake’s velvety texture.

Step 3: Add Sugar and Eggs

Gradually incorporate the white sugar into the cream cheese, beating well after every addition so the mixture becomes silky and glossy. Then, add the eggs one at a time, making sure each one is fully combined before adding the next. This helps keep the batter stable, which is key for an even rise and the perfect crackled top.

Step 4: Mix in the Cream, Vanilla, Lemon Zest, and Juice

Pour in the thickened cream and add the vanilla extract, lemon zest, and lemon juice. The cream adds lushness while the vanilla and lemon work harmoniously to create depth and brightness, cutting through all the richness.

Step 5: Incorporate the Salt and Tapioca Starch

Add the salt and tapioca starch last, folding them in gently until fully combined. The starch might seem like a tiny detail, but it really helps with stabilizing the batter without weighing it down, contributing to that unmistakably silky mouthfeel of a Basque cheesecake.

Step 6: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and place it in a preheated oven. Bake until the top is deeply golden and slightly burnt-looking in patches — this is the signature of Basque cheesecakes. The center will remain soft and custardy but will set as it cools. Keep an eye on it during the last 10–15 minutes to avoid overbaking.

How to Serve Loaf Pan Basque Cheesecake Recipe

Garnishes

For serving, simplicity works best because the cheesecake’s flavor is so rich and layered. A light dusting of powdered sugar or a few fresh berries like raspberries or blueberries add a pop of color and a hint of tartness that complements the creamy sweetness beautifully.

Side Dishes

This cheesecake is quite indulgent, so pairing it with something fresh and light such as a small serving of mixed green salad with citrus vinaigrette or a bowl of fresh fruit salad helps balance the richness without overpowering the dessert.

Creative Ways to Present

Cut the Cheesecake into thick, rustic slices straight from the loaf pan and serve on simple white plates to showcase that gorgeous burnt top. For a bit of extra flair, drizzle a little honey or a balsamic reduction over the slice for a sophisticated finish. Even layering slices between soft biscuits or brioche can turn this into an irresistible treat for brunch.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Basque cheesecake stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh for up to 4 days, and in fact, the flavors often deepen overnight making the next day’s slice just as heavenly.

Freezing

If you want to save any extra cheesecake for longer, it freezes beautifully. Wrap individual slices tightly in plastic wrap followed by foil to prevent freezer burn. When properly wrapped, it can last up to 2 months without losing texture or flavor.

Reheating

When ready to eat frozen cheesecake, thaw it overnight in the refrigerator. Serve chilled or let it sit at room temperature for 20–30 minutes before enjoying to bring out the creamy texture and rich flavors. Avoid microwaving as it can affect texture.

FAQs

Can I use a different pan instead of a loaf pan?

Absolutely! While this recipe is designed for a loaf pan which creates those convenient, sliceable bars, you can use a round springform or square pan; just adjust baking time accordingly and watch for that beautiful golden top.

Why is the top of the Basque cheesecake burnt?

The “burnt” top is not actually burnt in a bad way but a hallmark of Basque cheesecake. It develops from baking at a high temperature, creating deep caramelized flavors and a crispy textured exterior that contrasts perfectly with the creamy interior.

Can I make this cheesecake with low-fat cream cheese or cream?

For authentic texture and flavor, full-fat cream cheese and thickened cream are best. Using low-fat substitutes will likely affect the creaminess and richness, making the cheesecake denser and less flavorful.

How long should I bake the cheesecake?

The baking time typically ranges from 50 to 60 minutes at a high temperature, but ovens vary. Look for a deeply golden top with dark patches and a slightly wobbly center to know it’s perfectly done.

Is tapioca starch necessary?

Tapioca starch helps stabilize the batter and gives the cheesecake a beautifully smooth and tender bite. You can substitute with cornstarch if needed, but tapioca is preferred for its lightness and elasticity.

Final Thoughts

This Loaf Pan Basque Cheesecake Recipe is a delightful twist on a classic favorite, bringing the signature creaminess and caramelized top in an easy-to-slice form that’s irresistible for sharing or savoring alone. The simple ingredients come together to create a dessert that feels like a special occasion every time you take a bite. I encourage you to give this recipe a try — it just might become one of your all-time cherished sweets!

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