Loaf Pan Basque Cheesecake
Oh, I Have a Cheesecake Story for You!
You know, sometimes you just crave something that’s both indulgent and surprisingly simple. That’s where my Loaf Pan Basque Cheesecake comes into play. The first time I made this, I was in a bit of a bind. I had promised a friend a dessert for their dinner party, but I was fresh out of ideas and time. Then I remembered this little gem—a recipe that doesn’t need any fancy techniques or equipment. Just a loaf pan and a hunger for something creamy and delightfully imperfect. Oh, and a little patience, which, let’s be honest, I sometimes lack!
Why You’ll Love This
I whip this up when I need a dessert that’s going to wow without a ton of effort. My family devours it (seriously, they barely let it cool), and it’s become a bit of a tradition for us. Sometimes, I even put a ban on eating it until the next day—because I think it actually tastes better then. But, that’s a rule that often goes ignored. We all have our weaknesses, don’t we?
What You’ll Need
- 400g cream cheese (I’ve tried low-fat, but it just isn’t the same)
- 150g sugar (sometimes I add a touch more if I’m feeling sweet)
- 3 large eggs (free-range if you can, they just make me feel better)
- 200ml heavy cream (or double cream, for that extra richness)
- 1 tbsp flour (plain works just fine; or skip it for gluten-free!)
- 1 tsp vanilla extract (or a splash more if you like it really vanilla-y)
- Pinch of salt (brings out all the flavours)
Let’s Do This!
- Preheat your oven to 210°C (or around 410°F, but I’d check your oven’s mood first). Line your loaf pan with parchment paper – leave some hanging over for easy removal later.
- In a large bowl, beat the cream cheese and sugar together until it’s smooth. This is where I sometimes sneak a taste, you know, just to make sure it’s sugary enough.
- Add the eggs one at a time, mixing well between each. It might look a little wrong at this stage, but trust me – it’ll come together.
- Pour in the cream, flour, vanilla, and salt. Give it all a good mix until it’s nice and creamy.
- Pour the batter into your prepared loaf pan and pop it in the oven. Bake for 45-50 minutes, or until the top is golden brown and has that lovely burnt look.
- Let it cool in the pan to room temp before removing. If you can, chill it in the fridge for a few hours – or overnight if you can stand it!
Some Notes
Okay, here’s the deal. I once forgot the vanilla extract. It was still good, but it lacked that extra something. And if it cracks on top, don’t sweat it! It’s meant to be rustic.
Experiment at Your Own Risk
I’ve tried adding lemon zest once – it was okay, but not my favorite. Maybe my lemons weren’t zesty enough. I also tried a chocolate swirl, but it got messy fast. Maybe you’ll have better luck!
Got No Loaf Pan?
No worries, mate! Just use a similar-sized baking dish. As long as it’s oven-safe and can hold batter, you’re golden.
How to Keep It (If You Can)
Store in the fridge, covered, for up to a few days. But really, who’s kidding who? It usually doesn’t last beyond 24 hours here!
Serving Suggestions
I serve this with a dusting of powdered sugar and a few berries on the side. In our house, it’s tradition to enjoy it with a strong cup of coffee or, if it’s an evening treat, a scoop of vanilla ice cream.
Learn from My Goofs
That time I rushed the cooling process by putting it in the freezer – big mistake. It developed some weird ice crystals. Patience is key here.
Your FAQs Answered!
Can I use a different cheese? Well, cream cheese is kind of essential, but maybe mascarpone could work. Haven’t tried it, though!
Do I have to chill it? You don’t have to, but it really does taste better. It’s worth the wait, I promise!
Can I half the recipe? Sure, just adjust the baking time a bit. But honestly, why would you?
