Loaf Pan Basque Cheesecake
A small batch Basque burnt cheesecake baked in a 9x5 loaf pan, no springform required. Dark caramelized top, soft custardy center, and a little calamansi to cut the richness. Everything blends in one blender.
Servings: 8 slices
Calories: 456kcal
Equipment
- 9x5 loaf pan
- parchment paper
- Blender
- fine mesh strainer (optional)
Ingredients
- 16 ounces 452 g cream cheese, room temperature (2 blocks)
- 164 grams granulated sugar about ¾ cup plus 1 tablespoon
- 4 large eggs
- 1 ¼ cups 300 ml heavy cream
- 40 grams all-purpose flour about ⅓ cup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon fresh calamansi juice or lemon juice
Instructions
- Preheat the oven to 425°F with a rack in the middle. Line a 9x5 loaf pan with one sheet of parchment, pressed into the corners and standing above the rim.
- Add the cream cheese, sugar, eggs, heavy cream, flour, vanilla, salt, and calamansi juice to a blender. Blend just until smooth and combined. Do not over-blend.16 ounces 452 g cream cheese, room temperature (2 blocks), 164 grams granulated sugar, 4 large eggs, 1 ¼ cups 300 ml heavy cream, 1 teaspoon vanilla extract, ½ teaspoon salt, 1 tablespoon fresh calamansi juice, 40 grams all-purpose flour
- Pour the batter into the lined pan. If any bits of cream cheese remain, pour it through a fine mesh strainer first.
- Bake 30 to 38 minutes, until the top is very dark brown and the center still jiggles noticeably.
- Cool on the counter for 1 hour. The center will sink as it cools.
- Refrigerate at least 4 hours or overnight. Lift out by the parchment and slice.
Notes
- Slice size: 8 large slices, 10 standard, or 12 smaller portions.
- Room temperature cream cheese blends smooth in seconds. Cold cream cheese makes the blender work harder and leaves lumps.
- Don't over-blend. A high-speed blender can churn heavy cream toward butter.
- The sink is normal. The center settles as it cools, which is the shape of a Basque cheesecake.
- Storage: 4 to 5 days covered in the fridge. Freezes 1 to 2 months, best frozen whole. Thaw in the fridge.
- Lemon works in place of calamansi, same amount.
Nutrition
Calories: 456kcal | Carbohydrates: 29g | Protein: 7g | Fat: 35g | Sodium: 360mg | Sugar: 25g
