Loaf Pan Basque Cheesecake
A rich, crustless Loaf Pan Basque Cheesecake with a deeply caramelized top and creamy, custard-like center—simple, dramatic, and irresistibly indulgent.
Ingredients
- 12 oz 340 g cream cheese, room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Prepare the Baking Pan — Preheat the oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, allowing excess paper to overhang the sides.
- Cream the Base — In a mixing bowl, beat the cream cheese and granulated sugar until smooth and fully combined.
- Add the Eggs — Incorporate the eggs one at a time, mixing thoroughly after each addition and scraping down the bowl as needed.
- Incorporate Liquid Ingredients — Add the heavy cream, vanilla extract, and salt, mixing until the batter is smooth and cohesive.
- Blend in the Flour — Sift in the flour and mix gently just until incorporated, avoiding overmixing.
- Bake the Cheesecake — Pour the batter into the prepared pan, tap gently to release air bubbles, and bake for 30–40 minutes until the top is deeply golden and the center remains slightly jiggly.
- Cool and Chill — Allow the cheesecake to cool at room temperature for one hour, then refrigerate for at least four hours or overnight before slicing and serving.