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Tips to make Loaf Basque Cheesecake

Cream cheese – This recipe is super easy. But be sure to beat the cream cheese first. Just to ensure total smoothness. I used homemade cream cheese to make this recipe.
Buttering the pan – The butter in the pan seems strange because we’re using parchment but it helps with the parchment to stick to the pan and not moving. Make sure the parchment paper goes up the sides of the cake pan at least 2 inches up, since the cheesecake rises quite a bit. Also, butter the inside of the lined parchment paper too, for ease while peeling from the cheesecake.
High temperature – Unlike a regular cheesecake, loaf basque cheesecake is baked at a high temperature with no water bath to get a caramelized exterior and creamy inside.

Storing

Basque Cheesecake can be made one day in advance. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.

Like this recipe? Try more cheesecake recipes –

Try more Gluten-free recipes –

Loaf Basque Cheesecake

Recipe by thecrumbstoriesCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

It’s caramelized top and creamy inside make a perfect combination for a decadent quick dessert!

Ingredients

350 g Cream Cheese, Softened- at room temperature
200 g Heavy Cream
150 g Caster Sugar
2 tbsp / 25 g Cornflour/ All-Purpose flour
2 Eggs, at room temperature
1/2 tsp Salt
1 tsp Vanilla Extract

Directions

Preheat oven to 200C
In a bowl, beat cream cheese and caster sugar till creamy. Add heavy cream, vanilla extract and whisk till creamy. Add in the eggs one by one, beating after each addition to incorporate well. Sift flour and fold it into the cream cheese and egg mixture.
Grease and line a standard loaf pan, with 2 overlapping parchment papers. Make sure parchment paper comes at least 2″ above top of pan on all sides, leaving an overhang for easy removal.
Pour batter into prepared pan. Bake the cheesecake in the preheated oven until deeply golden brown on top and centre is set but still jiggly for about 50-55 minutes.
Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment paper from sides of cheesecake. Slice and serve at room temperature

Notes

The parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake and that’s how you want it for the wrinkled edges.

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