Description
A silky, ultra-rich Basque-style cheesecake baked in a loaf pan. No crust, a deeply caramelized (almost “burnt”) top, and a custardy, slightly wobbly center—sliced straight from the pan.
Ingredients
Scale
- 24 oz (680 g) full-fat cream cheese, softened to room temperature
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1 tsp vanilla extract
- 2 Tbsp (16 g) all-purpose flour
- ¼ tsp fine salt
Instructions
- Preheat your oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment, letting the paper rise several inches above the rim and crumpling it slightly so it sits naturally in the pan.
- In a roomy mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until utterly smooth—about 3–5 minutes. Scrape the sides and bottom of the bowl a few times to ensure no lumps remain.
- Add the sugar gradually while mixing, continuing until the mixture lightens and becomes silky, another 2–3 minutes.
- Add the eggs one by one, mixing briefly after each until incorporated. Keep the speed moderate and stop as soon as each egg disappears into the batter—overbeating will whip in too much air.
- Pour in the heavy cream and vanilla and mix on low until the mixture is uniform.
- Sift the flour and salt over the batter and fold them in gently with a spatula until no dry streaks remain. Avoid vigorous stirring.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake 50–60 minutes, or until the surface is deeply browned and almost blackened in spots while the center still trembles slightly when shaken. The internal temperature should be roughly 150–160°F (65–71°C).
- Turn off the oven, crack the door, and let the pan sit inside for about 1 hour to cool slowly.
- Remove the loaf and let it come fully to room temperature. Cover loosely and chill in the refrigerator for at least 4 hours or, ideally, overnight to finish setting.
- Use the parchment overhang to lift the cheesecake from the pan, slice with a sharp knife, and serve chilled or at room temperature.
Notes
- Soft cream cheese matters. Bring the blocks to room temperature so they blend totally smooth.
- Avoid overmixing. Gentle combining after the eggs keeps the texture custardy rather than rubbery.
- High oven heat creates the signature top. Don’t be alarmed by a very dark surface—this is classic Basque character.
- Generous parchment = easy removal. Let it extend well above the pan for simple lifting and for those attractive rustic folds.
- Chill fully. The flavor and texture improve after several hours in the fridge—overnight is best.
- Adjust baking time if needed. Oven performance varies; watch for the deeply browned top and a jiggly center.
- Flavor variations: Stir in a tablespoon of citrus zest, a pinch of cinnamon, or a splash of liqueur for a twist.
- Store refrigerated for up to 5 days. For longer storage, wrap slices and freeze; thaw overnight in the fridge before serving. Enjoy a slice plain, with berries, a drizzle of honey, or a small scoop of ice cream for extra indulgence.