Loaf Pan Basque Cheesecake
Loaf Pan Basque Cheesecake is a simplified version of the classic Basque cheesecake. This delicious dessert hails from the Basque region of Spain and is known for its unique texture and its burnt, caramelized top and creamy interior. It's also crustless, which gives it a unique texture. Some say it's like a cross between a traditional cheesecake and a crème brûlée. This cake was originally created in 1990 by Santiago Rivera of the La Viña restaurant in San Sebastián, Spain. It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson.
Making Basque cheesecake is incredibly easy and requires no baking skills. With just a few basic ingredients, you can create a decadent and delicious dessert that's sure to impress. Here's what you'll need:
Cream cheese: The key to a rich and creamy texture.
Eggs: Provide structure and help the cheesecake set.
Confectioner's sugar: Adds sweetness and creates the signature burnt top.
Corn starch: Thickens the batter and gives the cheesecake its unique texture.
Overall, making this Loaf Pan Basque Cheesecake is a fun and rewarding experience that results in a delicious and unique dessert. It's a great alternative to traditional cheesecake: If you're looking for something a little different from the usual cheesecake, this is a great option. For more cheesecake inspiration. Here are my other recipes: No Bake Cheesecake With Peaches No Bake Chocolate-Vanilla Cheesecake Pumpkin Cheesecake  
     
Servings: 6 yield(s)
Prep Time: 5 mins
Cook Time: 42 mins
Total Time: 47 mins
Ingredients
  • 2 packages of cream cheese (8oz/227gr each. Room temperature.)
  • 3/4 cup confectioner's sugar
  • 1 tbsp plus 2 tsp corn starch
  • 4 eggs
  • 1/2 cup heavy cream
Instructions
  1. Preheat your oven to 425°F (220°C). Prepare a loaf pan by generously greasing it with butter and lining it with parchment paper.
  2. In a large bowl, add room-temperature cream cheese and confectioner's sugar. Using a hand mixer, blend the cream cheese and sugar until smooth. Add corn starch to the mixture and continue blending until well combined. Add the eggs one by one, ensuring that each egg is fully incorporated before adding the next. Pour in the heavy cream while continuing to mix. Make sure that the mixture remains smooth and well combined.
  3. Gently pour the prepared batter into the loaf pan, ensuring it spreads evenly. Carefully place the loaf pan in the preheated oven and bake for 40 minutes. Keep a close eye on your cake, as extending the baking time is not recommended to avoid over-baking. Let the cheesecake cool. Place it in the fridge for a couple of hours. Serve cold.