I make this Basque cheesecake in a simple loaf pan and the result makes me grin. The top turns deep and bold, the center stays soft and lush. It feels like a tiny cafe treat that came from my own oven. I use this cheese cake recipe when friends drop by and I have one hour. It fits small gatherings and late night cravings. I learned it after a trip where every cafe slice tasted like home. I wanted that same calm joy in my kitchen, so I wrote down each step and kept it easy. Here you will see the phrases that help people find it online, and they match what we bake. Try a 6 inch cheesecake recipe feel in a loaf pan. Browse cheesecake baking recipes and cake baking recipes and you will still come back to this method. It tastes like cake homemade without stress. Use these notes for cake flavor ideas and share it with friends who love the best dessert recipes.
Table of Contents
- 1) Key Takeaways
- 2) Easy Loaf Pan Basque Cheesecake Recipe
- 3) Ingredients for Loaf Pan Basque Cheesecake
- 4) How to Make Loaf Pan Basque Cheesecake
- 5) Tips for Making Loaf Pan Basque Cheesecake
- 6) Making Loaf Pan Basque Cheesecake Ahead of Time
- 7) Storing Leftover Loaf Pan Basque Cheesecake
- 8) Try these Dessert next
- 9) Loaf Pan Basque Cheesecake
- 10) Nutrition
1) Key Takeaways
This bake sits in a simple loaf pan and still delivers a bold top and a soft center. The method feels calm and direct. I keep the gear light and the cleanup fast.
The batter comes together with room temp dairy and brief mixing. A hot oven sets the dark crown. The middle stays tender and silky.
I learned the rhythm after a cafe trip. Lila at Lila Cooks shares it on Lila Cooks. You get flavor and ease in the same slice.
2) Easy Loaf Pan Basque Cheesecake Recipe
I reach for this cheese cake recipe when time feels tight and I still want a treat. I say cheese cake recipe out loud and my friends smile. The name sounds cozy and the process stays short and kind.
We mix with a steady hand and we keep the bowl scraped. The batter turns glossy and smooth. A loaf pan holds the shape and gives more slices than you expect.
Think of this as a friendly path inside cake baking recipes and cheesecake baking recipes. It tastes like cake homemade with warm edges and a creamy core. Fans of Basque cheesecake or loaf pan cheesecake find that this method fits a small kitchen and a busy week. Lila writes and tests on Lila Cooks so the steps stay clear. This piece brings ideas for cake flavor ideas and sits with the best dessert recipes you keep close.
3) Ingredients for Loaf Pan Basque Cheesecake
Cream cheese soft and ready gives a smooth base and a gentle tang that carries the bake.
Granulated sugar blends fast and sweetens without grit so the crumb stays even.
Large eggs bind the mix and add body. Room temp eggs fold in with less streaking.
Heavy cream loosens the batter and keeps the center lush and tender after the chill.
All purpose flour adds a touch of structure so the slice holds when you cut.
Vanilla extract rounds the edges and lifts the dairy notes with a warm scent.
Fine salt brightens the sweet parts and keeps the flavor clear from first bite to last.
Butter for the pan makes the parchment behave and adds a quiet golden taste.
Parchment forms handles that help you lift the cake without stress after the rest.
4) How to Make Loaf Pan Basque Cheesecake
Step 1 Heat the oven hot and steady. Set a rack in the center so air moves well around the pan.
Step 2 Grease the loaf pan and line with parchment that rises above the rim. The tall sides keep the batter safe.
Step 3 Beat cream cheese with sugar until smooth and light. Scrape the bowl so no lumps hide along the edge.
Step 4 Add eggs one by one and mix just until glossy. A slow mix keeps air small and even.
Step 5 Pour in cream and fold. Sift in flour with salt then add vanilla. Mix on low until the batter looks silky.
Step 6 Fill the pan and tap once. Bake until the top looks very dark and the center gives a gentle jiggle.
Step 7 Rest in the pan then lift with the parchment. Serve warm for custard texture or chill for clean cuts.
5) Tips for Making Loaf Pan Basque Cheesecake
Use room temp dairy. Cold blocks leave streaks and slow the mix. A soft start gives a smooth end.
Do not overmix after the flour. Gentle folds keep the crumb tender. The dark top comes from heat not from long mixing.
For a richer note rub sugar with citrus zest before the bowl. For a deeper crown bake a few minutes more. For a lighter set pull it earlier. This simple loaf pan cheesecake stands tall with little fuss.
6) Making Loaf Pan Basque Cheesecake Ahead of Time
I bake the night before when guests plan a visit. The cake chills and firms. Slices come out neat and calm.
Wrap the cooled loaf in parchment then slide it into a box. The top keeps its bold color and the center keeps its silk. A short rest on the counter brings back the soft bite.
For a party plate I cut even bars and tuck them near berries. This approach fits a recipe for cheesecake that travels well and tastes fresh after the drive.
7) Storing Leftover Loaf Pan Basque Cheesecake
Leftover slices live well in a chill box. I press parchment between pieces to keep the sides clean.
Three days in the fridge keeps texture firm and flavor round. Warm a slice for a few minutes for a soft center or keep it cold for tidy lines.
This fits a quiet cheesecake recipe for busy weeks. It helps when dessert needs to wait yet still taste like a bake that came fresh from the oven.
8) Try these Dessert next
9) Loaf Pan Basque Cheesecake
Loaf Pan Basque Cheesecake cheese cake recipe
Ingredients
- Cream cheese 500 g at room temperature
- Granulated sugar 140 g
- Large eggs 3 at room temperature
- Heavy cream 240 ml
- All purpose flour 15 g
- Vanilla extract 1 tsp
- Fine salt 1 pinch
- Butter for the pan
- Parchment to line the pan
Instructions
- Heat the oven to 230 C. Place a rack in the center.
- Grease a loaf pan and line it with two crisscross sheets of parchment that rise above the rim.
- Beat cream cheese and sugar with a mixer on medium until smooth and light. Scrape the bowl.
- Add eggs one by one. Mix until the batter looks glossy and smooth.
- Pour in heavy cream. Mix until the batter looks silky.
- Sift in flour with salt. Add vanilla. Mix on low until just combined.
- Pour the batter into the pan. Tap the pan once to release air.
- Bake 28 to 35 minutes until the top is very dark and the center jiggles like jelly.
- Cool in the pan 20 minutes. Lift out and cool to room temp.
- Chill one to three hours for clean slices or serve warm for custard like texture.
- Slice with a warm knife. Wipe between cuts.
10) Nutrition
Serving size one slice around one eighth of the loaf. Calories around three hundred and twenty. Sugar around twenty grams. Sodium around one hundred eighty milligrams. Fat around twenty two grams. Saturated fat around thirteen grams. Carbohydrates around twenty three grams. Fiber near zero. Protein around six grams. Cholesterol around one hundred ten milligrams.
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