Loaf Pan Basque Cheesecake
Loaf Pan Basque cheesecake is a creamy, smooth basque cheesecake that's perfectly caramelized, irresistibly rich, and just the right size!
Equipment
- 9x5 loaf pan
Ingredients
- 20 oz (565 g) Cream Cheese, (2 1/2 blocks), room temperature
- 2 tbsp Sour Cream, , room temperature
- 1 1/2 cups (300 g) Sugar, (plus 2 tsp for sprinkling on top)
- 2 tbsp Corn Starch
- 2 tbsp All Purpose Flour
- 3 large (150 g) Eggs
- 1 tbsp Lemon Juice
- 1 tbsp Vanilla Bean Paste
- 1 tsp Kosher Salt
- 1 1/2 cup + 2 tbsp (390 g) Heavy Cream, , room temperature
Instructions
- Preheat the oven to 450 degrees F. Line a loaf pan generously with 2 sheets of parchment paper, leaving about 2 inches overhang (this allows for easy removal from the pan).
- Add cream cheese and sour cream to the bowl of a stand mixer fitted with the paddle attachment. Mix together on medium-low speed for 2-3 minutes, until smooth. Add sugar, corn starch, and flour and mix until combined, about 1 minute.
- Add in the eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl after adding the second egg and again after all of the eggs are added.
- Then add in the lemon juice, vanilla bean paste, kosher salt, and heavy cream. Mix until combined. (If batter appear lumpy, run through a fine mesh sieve to remove any unmixed chunks)
- Pour the cheesecake batter into the prepared pan and sprinkle 2 tsp of sugar on top. This creates a nice browned crust on top! Place into the oven Reduce the oven temperature to 425 degrees F and bake for 40-50 minutes, until the top of the cheesecake is a deep golden brown and the center is still jiggly.
- Allow the cheesecake to cool to room temperature, about 2 hours, then place into the refrigerator to set for at least 4 hours.
Notes
Use room temperature ingredients – This ensures a smooth, lump-free batter that bakes evenly.
Use parchment paper generously – Let it overhang the sides of the pan to easily lift the cheesecake out and create those rustic ridges in the cheesecake.
Using an oven thermometer can be super helpful in ensuring that your is at the correct temperature! This is key because it'll ensure that your cake doesn't burn and also prevents underbaking too!
Let it cool completely – It sets up as it cools, and the flavor develops even more after a chill in the fridge.
Don’t overbake – The center should still jiggle when you take it out; it will firm up as it cools.As soon as it has the deep golden brown color, remove it from the oven and allow it to cool to room temperature before placing in the refrigerator.
Nutrition
Calories: 611kcal, Carbohydrates: 47g, Protein: 8g, Fat: 44g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Cholesterol: 197mg, Sodium: 554mg, Potassium: 174mg, Fiber: 0.1g, Sugar: 43g, Vitamin A: 1778IU, Vitamin C: 1mg, Calcium: 115mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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