Vanilla Extract: Adding vanilla extract is optional. If you have real vanilla extract available, feel free to use it as it adds a subtle creamy vanilla flavor. However, if you don’t have any on hand, it’s not necessary to go out and buy it. Vanilla extract can be quite pricey, so if you bake frequently, consider purchasing a large bottle from stores like Costco, where it’s often more affordable than smaller bottles.
Sifting Flour: Avoid adding all the flour at once to prevent lumps and ensure even incorporation. To sift, gently tap the edge of a fine mesh strainer over the bowl to create a light dusting of flour on top. Whisk this in gently, then repeat the process, adding flour in small amounts until all is incorporated.
Preparing the Loaf Pan: Buttering the loaf pan first helps the parchment paper stick better inside, making it easier to pour the cheesecake batter without it slipping or folding.
Parchment Paper: Be sure to use parchment paper, not wax paper, as they are very different. Wax paper will melt in the oven, so only parchment paper is safe for baking.
Baking Time: Don’t worry if the top of your cheesecake becomes very dark. The top will caramelize, but the inside remains light and creamy. If the top isn’t dark enough, the center may not set properly.
Loaf Pan Size: Loaf pans vary in size—some that are labeled 9x5 inches might actually be larger or have different heights. If your batter doesn’t fit entirely, fill the pan leaving about a ½-inch space at the top. Keep a close eye on the baking time and remove the cheesecake when the edges are very dark brown and the center is slightly lighter.
Overflow: If your loaf pan is filled close to the top, place it on a baking sheet to catch any possible overflow during baking. While I’ve never experienced overflow despite making dozens of Basque cheesecakes, it can be a helpful precaution depending on your pan’s exact size.
Burnt Basque Cheesecake in a Loaf Pan
Burnt Basque Cheesecake in a loaf pan is a simple yet stunning dessert with a deeply caramelized crust and irresistibly creamy center. With its rustic look and bold flavor, it’s an elegant and fuss-free twist on traditional cheesecake that's perfect for both casual and special occasions.
Ingredients
- 1¾ pounds or 1 pound 12 ounces full-fat cream cheese, softened (use the ounce markings on the foil wrapper for accuracy)
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cups heavy cream
- 1 teaspoon vanilla extract optional
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- Preheat your oven to 400°F.
- Line a 9x5-inch loaf pan with parchment paper. To do this, lightly butter the inside of the pan, then place a long strip of parchment across the length of the pan, pressing it into the corners. Make sure there’s at least a 2-inch overhang on all sides. Trim off any extra parchment beyond the 2-inch overhang.
- In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat using a hand mixer on low to medium speed for about 5 minutes, until the mixture is smooth and creamy. A stand mixer can also be used for this step.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Add the heavy cream, vanilla extract (if using), and salt. Whisk until fully combined.
- Sift in the flour and gently stir to incorporate without overmixing.
- Pour the batter into the prepared loaf pan. Bake for 40 to 45 minutes, until the top is deeply browned around the edges and slightly lighter in the center. The middle will still be very soft and jiggly—this is normal and will firm up as it cools.
- Let the cheesecake cool completely at room temperature. Once cooled, cover and refrigerate for at least 2 to 4 hours or overnight for best texture and flavor. Serve chilled.