This Easy Basque Cheesecake Loaf is creamy, rich, and simply delightful! It’s baked until golden on the outside, with a soft, melt-in-your-mouth center that’ll make you smile.
I love making this loaf because it’s easy to slice and share. Plus, you don’t even need a fancy springform pan! Just bake, let it cool, and enjoy with friends or a cozy night in.
Key Ingredients & Substitutions
Cream Cheese: This is the star of the cheesecake! Use full-fat cream cheese for a rich texture. If you’re in a pinch, you can substitute with mascarpone or a soft goat cheese, but the flavor will slightly change.
Heavy Cream: Full-fat heavy cream creates that luscious creaminess. You can swap for coconut cream for a dairy-free version, just keep in mind it will give a different flavor!
Sugar: Granulated sugar adds sweetness, but you can try alternatives like coconut sugar or even a sugar substitute like stevia. If using liquids, adjust the amounts to maintain a similar texture.
Flour: All-purpose flour helps the cheesecake set. If gluten-free is a must, use almond flour or a gluten-free flour blend that works well in baked goods.
How Do I Get the Perfect Texture When Baking This Cheesecake?
The technique of mixing is crucial to achieving the smooth and creamy texture of the cheesecake. Start with room temperature cream cheese to avoid lumps. Whip it thoroughly until ultra-smooth. Be sure to mix in the eggs one at a time, making sure each is fully incorporated before adding the next. This step keeps the batter light and airy.
- When you add the heavy cream, mix gently to incorporate air but do not overbeat, as it may affect the stability of the batter.
- Lastly, be careful not to overbake. The top should be golden brown, while the center remains slightly jiggly; it will firm up as it cools.
Easy Basque Cheesecake Loaf
Ingredients You’ll Need:
- 16 ounces (450g) cream cheese, softened
- 2 large eggs
- 2/3 cup (135g) granulated sugar
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
How Much Time Will You Need?
This delicious Basque cheesecake loaf takes about 15 minutes to prepare and will need 50-60 minutes to bake. After that, allow it to cool for 1 hour, and then chill in the refrigerator for at least 4 hours or overnight. In total, it might take a little extra time, but it’s all hands-off once it’s in the oven and fridge!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 400°F (200°C). While that’s heating, take an 8×4 inch loaf pan and line it with parchment paper. Make sure to extend the edges above the pan—this will make it so much easier to remove the cheesecake later!
2. Mix the Cream Cheese:
In a large mixing bowl, take your softened cream cheese and beat it using a hand mixer or a whisk. Keep mixing until it’s nice and smooth with no lumps. This step is important for a creamy texture!
3. Add Sugar:
Next, add in the granulated sugar and continue to mix until everything is well combined. The sugar will help sweeten and add a nice texture to your cheesecake.
4. Incorporate the Eggs:
Now, crack in the eggs one at a time. Make sure to mix well after each addition. This ensures that the eggs are evenly incorporated into the batter, making it fluffy!
5. Add Heavy Cream and Vanilla:
Pour in the heavy cream and vanilla extract. Mix everything again until it’s completely smooth. You’ll love how creamy it looks!
6. Sift in Flour and Salt:
Sift the flour and salt right into the bowl. Gently fold the mixture together until just combined. Be careful not to overmix; you want to keep that lightness!
7. Pour into the Pan:
Pour your luscious batter into the prepared loaf pan. Spread it out evenly using a spatula.
8. Bake:
Place the loaf pan in the oven and bake for 50-60 minutes. Look for a deeply golden brown top with a slight crack, while the center should still be soft. Baking at high heat gives it that beautiful, signature Basque look!
9. Cool and Chill:
Once baked, let the cheesecake cool in the pan for about 1 hour. After that, wrap it up and place it in the refrigerator for at least 4 hours, or ideally overnight. This will help it set perfectly!
10. Serve and Enjoy:
When you’re ready to serve, carefully lift the cheesecake out using the parchment paper. Slice it into generous pieces and enjoy every bite of this creamy delight!
FAQ for Easy Basque Cheesecake Loaf
Can I Use Neufchâtel Cheese Instead of Cream Cheese?
Yes, you can substitute Neufchâtel cheese for cream cheese! It has a slightly lower fat content, which will make the cheesecake a bit lighter, but it will still be delicious and creamy.
How Do I Know When the Cheesecake is Done Baking?
The cheesecake is done when the top is a deep golden brown with a slight crack, and the center still has a gentle jiggle to it. It will firm up as it cools, so don’t worry if it seems a little undercooked!
Can I Freeze Leftovers of the Cheesecake?
Absolutely! To freeze, wrap slices tightly in plastic wrap and then place them in an airtight container. It will keep in the freezer for up to 2-3 months. To enjoy, just thaw overnight in the fridge!
How Can I Make This Recipe Gluten-Free?
To make the Basque cheesecake loaf gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be just as lovely, so you won’t miss out on any goodness!
