Loaf Pan Basque Cheesecake
This easy loaf pan Basque cheesecake is a simple way of making everyone's favorite burnt cheesecake, no springform cheesecake tin needed!
Equipment
- 9 x 5 inch loaf pan
- Electric hand beaters or stand mixer
Ingredients
- extra butter for greasing
- 2 and ½ x 8 ounce (600gms total) full fat cream cheese
- 1 cup (220gms) white sugar
- 4 large eggs (approx. 2oz/55gms each)
- 1 & ⅓ cups (335 mls) thickened cream
- 1 & ½ teaspoons vanilla
- zest from one small lemon
- 3 teaspoons (15mls) lemon juice
- ¾ teaspoon salt
- 1 tablespoon and 1 teaspoons tapioca starch
Instructions
- Grease a loaf pan lightly with butter.
- Line the pan with parchment paper, leaving about an inch over hang on all sides.
- Check you have enough room for your lined loaf pan in your oven. You may need to rearrange or remove some oven racks.
- Pre-heat your oven to 435°F (225°C/205°C fan-forced) for at least ten minutes.
- Zest and juice the lemon.
- Add the cream cheese to a bowl. Mix briefly to soften.
- Add the sugar. Mix on low until the sugar has dissolved.
- Add the eggs one at a time, mixing well between each addition.
- Add the lemon juice and zest, vanilla, salt and cream. Mix until very smooth.
- Sift in the tapioca starch. Mix well until the batter is very smooth.
- Pour the batter into the lined loaf pan.
- Bake for 50 minutes or until the top is a deep golden color.
- Cool to room temperature in the tin before serving.
- Serve at room temperature for a light, airy cheesecake. Or chilled for a firmer, denser cheesecake. Fabulious on its own or with one of my compotes, sauces or coulis. Delicious!
Notes
Size variations:
This cheesecake was made in a 9 x 5-inch loaf pan.
This recipe is very adaptable to size variations but you need to make sure you have enough space in your pan and you bake it for the correct amount of time.
For a larger, traditional round version try my San Sebastian cheesecake.
For a smaller, round version try my mini burnt cheesecakes.
NB the recipe times given do not include cooling time after baking. This will vary depending how warm it is where you are but can take approx. 1 - 2 hours.
For light, airy cheesecake, allow to cool at room temperature.
For denser, firmer cheesecake, cool uncovered in the fridge.
Airfryer option:
This one works in the air fryer too but you need to reduce the baking time.
Heat your air fryer to 390°F (200°C). Try baking for 40 mins, check that the cheesecake is a beautiful golden colour. It's not golden enough to your liking, put it back in for another five minutes.
Like ovens air fryers can vary and you will soon learn the sweet spot for your airfryer.
Storage:
In the fridge - for up to five days.
In the freezer - wrapped and in an airtight container, for up to two months, but best eaten within a month for best taste and texture.
Nutrition
Calories: 293kcalCarbohydrates: 33gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 138mgSodium: 270mgPotassium: 76mgFiber: 0.02gSugar: 31gVitamin A: 715IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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