Ingredients
Cheesecake Batter
- 1¾ lb full fat cream cheese bars (or 1 lb 12 oz), softened (see oz marks on foil wrapping)
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cup heavy cream
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cheesecake.
- Prepare Loaf Pan: Lightly butter the inside of a 9x5-inch loaf pan. Lay a long strip of parchment paper across the pan, pressing it into the corners, with at least 2 inches of overhang on all sides. Trim excess parchment beyond the overhang.
- Mix Cream Cheese and Sugar: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use a hand mixer or stand mixer to blend on low-medium speed for 5 minutes until the mixture is smooth and creamy.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, blending thoroughly after each addition until fully incorporated.
- Incorporate Cream, Vanilla, and Salt: With a whisk, mix in the heavy cream, vanilla extract if using, and salt until combined.
- Add Flour: Sift the flour over the batter in small amounts, gently folding it in without overmixing to avoid lumps.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan lined with parchment. Bake for 40-45 minutes until the edges are dark brown and caramelized, and the center remains slightly lighter and wobbly.
- Cool and Refrigerate: Allow the cheesecake to cool fully on the counter. Cover and refrigerate for at least 2-4 hours or overnight to set and chill before serving.
Notes
- Vanilla Extract is optional but enhances flavor if available; consider purchasing larger bottles for better value if you bake often.
- Sift flour gradually to avoid lumps and ensure smooth incorporation.
- Butter the loaf pan to help parchment paper adhere, making it easier to remove the cheesecake later.
- Use only parchment paper, not wax paper, as wax paper will melt in the oven.
- Expect the top to caramelize to a dark brown color; this is characteristic of Basque cheesecake and necessary for proper setting.
- If your loaf pan is very full, place it on a baking sheet to catch any overflow during baking.
- Variations in loaf pan size may affect batter quantity and baking time; leave about half an inch from the top if your pan is smaller and watch baking closely.
- Cracks on the surface are typical; they settle as the cheesecake cools and add to the rustic charm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
