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Loaf Pan Basque Cheesecake Recipe

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4.2 from 84 reviews

This delightful Loaf Pan Basque Cheesecake combines a creamy, rich texture with a beautifully caramelized, slightly burnt top, making it a perfect dessert for any occasion. Baked in a loaf pan for easy slicing, this recipe features full-fat cream cheese and thickened cream boosted with lemon zest and juice for a subtle citrus zing. The addition of tapioca starch ensures a smooth, velvety finish with just the right amount of structure.

  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings

Ingredients

Cheesecake

  • Extra butter for greasing
  • 2 and ½ x 8 ounce (600g total) full fat cream cheese
  • 1 cup (220g) white sugar
  • 4 large eggs (approx. 2oz/55g each)
  • 1 & ⅓ cups (335 mL) thickened cream
  • 1 & ½ teaspoons vanilla extract
  • Zest from one small lemon
  • 3 teaspoons (15 mL) lemon juice
  • ¾ teaspoon salt
  • 1 tablespoon and 1 teaspoon tapioca starch

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 210°C (410°F). Grease a loaf pan liberally with extra butter to ensure the cheesecake doesn’t stick and to help develop a golden crust.
  2. Soften Cream Cheese: In a large mixing bowl, soften the full-fat cream cheese at room temperature until smooth to avoid lumps in the batter.
  3. Mix Cream Cheese and Sugar: Add the white sugar to the cream cheese and beat together until the mixture is smooth and creamy, ensuring the sugar is fully incorporated.
  4. Add Eggs: Crack the eggs one at a time into the mixture, beating well after each addition to maintain a smooth texture and to incorporate air into the batter.
  5. Combine Cream and Flavorings: Pour in the thickened cream, vanilla extract, lemon zest, and lemon juice. Add the salt as well. Mix gently but thoroughly until fully combined.
  6. Add Tapioca Starch: Sift the tapioca starch into the batter to prevent lumps and mix until just combined. This starch helps to firm the cheesecake while keeping it creamy.
  7. Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake the Cheesecake: Place the loaf pan in the preheated oven and bake for about 50-60 minutes. The top should develop a deep golden brown, almost burnt look, characteristic of Basque cheesecake, while the interior remains creamy and slightly jiggly.
  9. Cool and Serve: Remove the cheesecake from the oven and allow it to cool completely in the loaf pan. For best texture and flavor, refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

  • Use full-fat cream cheese and thickened cream for the richest texture and best flavor.
  • The characteristic burnt top is intentional and adds a subtle smoky flavor; do not worry if it looks darker than traditional cheesecakes.
  • Tapioca starch helps create a tender and creamy crumb without making the cheesecake dense.
  • Allow the cheesecake to cool fully and chill to set the texture perfectly before slicing.
  • You can serve with a dusting of powdered sugar or fresh berries for added flavor and presentation.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Basque, Spanish

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