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Bake Cheesecake Recipes Loaf Pan Basque Cheesecake

I bake this loaf pan basque cheesecake when I want calm and comfort. The batter comes together fast and the bake gives that deep bronze top that fans love. You slice in and the center feels soft and lush. It tastes like warm cream and vanilla with a little caramel edge. It is a burnt basque cheesecake recipe at home that we can actually pull off. We keep it simple on purpose. No water bath. No crust. I mix cream cheese sugar eggs cream and vanilla then I pour and bake. Friends ask for the recipe for cheesecake all the time and this is the one I send. It checks the box for a basque burnt cheesecake recipe and it still feels playful. If you collect unique cheesecake recipes this one belongs on your list. I tested a cottage cheesecake recipes version once and it worked in a pinch yet this cream cheese base wins for texture. We serve thin slices with berries or coffee. If you came here hunting the cheesecake factory bread recipe you will leave with dessert instead and you might not mind. Plan a little chill time then cut and enjoy.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Spanish
Keywords: bake cheesecake recipes, basque burnt cheesecake recipe, burnt basque cheesecake recipe, cheesecake factory bread recipe, cottage cheesecake recipes, easy cheesecake, loaf pan cheesecake, recipe for cheesecake, Spanish dessert, unique cheesecake recipes
Servings: 8 servings
Author: Kathy

Ingredients

  • 16 oz full fat cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • Soft butter or spray for pan
  • Parchment paper

Instructions

  1. Heat oven to 425 F. Grease a 9x5 inch loaf pan, then line with parchment so it overhangs for easy lifting.
  2. Beat cream cheese and sugar with a mixer on medium until smooth with no lumps.
  3. Beat in eggs one at a time, scraping the bowl after each addition.
  4. Mix in heavy cream, vanilla, and salt just until combined. Do not overmix.
  5. Pour batter into the lined pan. Tap the pan once to release big air bubbles.
  6. Bake 28 to 35 minutes until the top is deeply browned and the center still jiggles like soft gel.
  7. Cool the pan on a rack until just warm, then lift out using the parchment and let cool to room temperature.
  8. Chill uncovered until cold, at least 4 hours. Slice with a warm knife and wipe between cuts.

Notes

Use room temperature cream cheese for a silky batter. If the top is not dark enough at 30 minutes, give it a few more minutes. For extra creamy slices, pull the cheesecake from the oven when the center wobbles like thick custard. Store covered in the fridge for up to 4 days. Serve plain, with macerated berries, or a spoon of cherry jam. To make small ramekins, divide the batter between four greased and lined 10 ounce dishes and begin checking at 18 minutes.