Basque Cheesecake Loaf Delightful Easy Recipe

by
To make this creamy Basque cheesecake loaf, you will need: - 400g cream cheese, softened - 200g Greek yogurt - 150g granulated sugar - 3 large eggs - 2 tablespoons cornstarch - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - 1/2 teaspoon sea salt - 120ml heavy cream These ingredients create a smooth and rich batter. The cream cheese and yogurt make it creamy, while the sugar adds sweetness. The eggs help the loaf set, giving it a nice structure. Cornstarch acts as a thickener, and lemon juice adds brightness. For a special touch, consider these garnishes: - Fresh berries (like strawberries or raspberries) - A dusting of powdered sugar - A dollop of whipped cream These garnishes enhance the look and taste. They add color and freshness, making each slice more appealing. You can tweak some ingredients if needed: - Use low-fat cream cheese for fewer calories. - Substitute regular yogurt with dairy-free yogurt for a vegan option. - Swap granulated sugar with honey or maple syrup for a natural sweetener. These substitutions maintain the flavor and texture while catering to dietary needs. Adjusting ingredients allows everyone to enjoy this delicious treat! Start by preheating your oven to 200°C (400°F). This step is key for getting that perfect bake. Next, take a loaf pan, about 9x5 inches, and line it with parchment paper. Make sure the paper hangs over the sides. This helps when you remove the cheesecake later. In a large bowl, add the softened cream cheese, Greek yogurt, and granulated sugar. Use an electric mixer on medium speed. Beat until the mixture is smooth and lump-free. Now, crack in the eggs one at a time. Mix well after each egg. This ensures everything blends nicely. Next, sift in the cornstarch. Then, add the lemon juice, vanilla extract, and sea salt. Mix until just combined. Finally, pour in the heavy cream while mixing on low speed. You want a smooth and silky batter. Pour the cheesecake batter into your prepared loaf pan. Tap the pan gently on the counter to release any air bubbles. Now, bake it in the preheated oven for 40 to 50 minutes. Look for a deeply golden top, and the center should jiggle slightly. Once baked, turn off the oven and crack the door open. Let the loaf cool inside for about 30 minutes. This helps prevent cracks. After that, remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight. This step is vital to set the cheesecake completely. Once set, use the parchment paper to lift it out and slice. Enjoy your chilled cheesecake! When making Basque cheesecake loaf, avoid overmixing the batter. This can make the cake dense. Mix just enough to combine the ingredients. Another mistake is not preheating the oven. Always preheat your oven to ensure even baking. Also, remember to cool the cheesecake slowly. Cracking happens if you cool it too fast. To get that beautiful golden top, watch the baking time closely. Bake for 40-50 minutes. The top should look dark but not burnt. If you see it browning too quickly, lower the temperature slightly. After baking, leave the loaf in the oven to cool a bit. This helps set the top and prevents cracks. For the best taste, chill the cheesecake overnight before serving. This allows flavors to develop. When ready to serve, slice the loaf carefully. Use a sharp knife for clean cuts. Dust slices with powdered sugar for a lovely touch. Fresh berries or whipped cream make great toppings. They add color and flavor, enhancing your dessert. {{image_2}} You can play with flavors in this cheesecake loaf. Try adding chocolate for a rich twist. Melt some dark chocolate and mix it into the batter. You can also add citrus for a bright taste. Zest one lemon or orange into the mix. This will add a fresh, zesty flavor that balances the creaminess. While this cheesecake loaf is great without a crust, you can add one if you like. A cookie crust made from crushed graham crackers or Oreos works well. Just mix the crumbs with melted butter and press them into the bottom of your loaf pan. This adds a nice crunch and flavor. Serving this cheesecake loaf can be fun and creative. Slice it and place each piece on a plate. Dust with powdered sugar for a sweet touch. Add fresh berries or a dollop of whipped cream on top. You can also drizzle some chocolate or caramel sauce for extra flavor. This makes your dessert look beautiful and taste even better! Store the Basque cheesecake loaf in the fridge. Wrap it tightly with plastic wrap. This keeps it fresh and moist. It stays good for about five days. If you want to keep it longer, consider freezing. To freeze the loaf, let it cool completely. Once cool, wrap it in plastic wrap. Then, place it in a freezer bag. Make sure to remove all the air. You can freeze it for up to three months. When you're ready to enjoy your cheesecake loaf, take it out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. To warm it, slice a piece and microwave it for about 10-15 seconds. This softens the texture without cooking it more. Enjoy the creamy goodness! You can tell the cheesecake loaf is ready when the top is golden brown. The center should be set but still jiggles a bit. This means it will be creamy once chilled. Yes, you can use low-fat cream cheese. The cheesecake will still taste good, but it may be less rich. The texture might be a little different, too. You can store the cheesecake in the fridge for up to five days. Make sure to cover it well. This keeps it fresh and tasty for longer. Yes, you can make a dairy-free version. Use non-dairy cream cheese and yogurt. You might need to adjust the sugar for sweetness. The texture may vary, but it can be delicious! In this blog post, we explored making a delicious Basque cheesecake loaf. We covered the key ingredients, step-by-step baking, and practical tips for a great outcome. We also discussed variations and storage methods to keep it fresh. Remember, the right ingredients and techniques make all the difference. Enjoy serving this tasty dessert to family and friends. You now have the tools to show off your baking skills!

WANT TO SAVE THIS RECIPE?

Are you ready to indulge in a creamy, melt-in-your-mouth dessert? This Basque Cheesecake Loaf combines a rich flavor with a simple recipe that anyone can follow. I’ll guide you through each step, from mixing the perfect batter to achieving that beautiful golden top. Whether you’re baking for friends or treating yourself, this cheesecake loaf will impress. Let’s dive right into the delightful world of Basque Cheesecake!

Jump to Recipe

Ingredients

Main Ingredients for Basque Cheesecake Loaf

To make this creamy Basque cheesecake loaf, you will need:

– 400g cream cheese, softened

– 200g Greek yogurt

– 150g granulated sugar

– 3 large eggs

– 2 tablespoons cornstarch

– 1 tablespoon lemon juice

– 1 teaspoon vanilla extract

– 1/2 teaspoon sea salt

– 120ml heavy cream

These ingredients create a smooth and rich batter. The cream cheese and yogurt make it creamy, while the sugar adds sweetness. The eggs help the loaf set, giving it a nice structure. Cornstarch acts as a thickener, and lemon juice adds brightness.

Optional Garnishes

For a special touch, consider these garnishes:

– Fresh berries (like strawberries or raspberries)

– A dusting of powdered sugar

– A dollop of whipped cream

These garnishes enhance the look and taste. They add color and freshness, making each slice more appealing.

Ingredient Substitutions

You can tweak some ingredients if needed:

– Use low-fat cream cheese for fewer calories.

– Substitute regular yogurt with dairy-free yogurt for a vegan option.

– Swap granulated sugar with honey or maple syrup for a natural sweetener.

These substitutions maintain the flavor and texture while catering to dietary needs. Adjusting ingredients allows everyone to enjoy this delicious treat!

Step-by-Step Instructions

Preheating and Preparing the Pan

Start by preheating your oven to 200°C (400°F). This step is key for getting that perfect bake. Next, take a loaf pan, about 9×5 inches, and line it with parchment paper. Make sure the paper hangs over the sides. This helps when you remove the cheesecake later.

Mixing the Cheesecake Batter

In a large bowl, add the softened cream cheese, Greek yogurt, and granulated sugar. Use an electric mixer on medium speed. Beat until the mixture is smooth and lump-free. Now, crack in the eggs one at a time. Mix well after each egg. This ensures everything blends nicely. Next, sift in the cornstarch. Then, add the lemon juice, vanilla extract, and sea salt. Mix until just combined. Finally, pour in the heavy cream while mixing on low speed. You want a smooth and silky batter.

Baking and Cooling Process

Pour the cheesecake batter into your prepared loaf pan. Tap the pan gently on the counter to release any air bubbles. Now, bake it in the preheated oven for 40 to 50 minutes. Look for a deeply golden top, and the center should jiggle slightly. Once baked, turn off the oven and crack the door open. Let the loaf cool inside for about 30 minutes. This helps prevent cracks. After that, remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight. This step is vital to set the cheesecake completely. Once set, use the parchment paper to lift it out and slice. Enjoy your chilled cheesecake!

Tips & Tricks

Common Mistakes to Avoid

When making Basque cheesecake loaf, avoid overmixing the batter. This can make the cake dense. Mix just enough to combine the ingredients. Another mistake is not preheating the oven. Always preheat your oven to ensure even baking. Also, remember to cool the cheesecake slowly. Cracking happens if you cool it too fast.

How to Achieve a Perfectly Golden Top

To get that beautiful golden top, watch the baking time closely. Bake for 40-50 minutes. The top should look dark but not burnt. If you see it browning too quickly, lower the temperature slightly. After baking, leave the loaf in the oven to cool a bit. This helps set the top and prevents cracks.

Best Practices for Serving

For the best taste, chill the cheesecake overnight before serving. This allows flavors to develop. When ready to serve, slice the loaf carefully. Use a sharp knife for clean cuts. Dust slices with powdered sugar for a lovely touch. Fresh berries or whipped cream make great toppings. They add color and flavor, enhancing your dessert.

Variations

Flavor Variations

You can play with flavors in this cheesecake loaf. Try adding chocolate for a rich twist. Melt some dark chocolate and mix it into the batter. You can also add citrus for a bright taste. Zest one lemon or orange into the mix. This will add a fresh, zesty flavor that balances the creaminess.

Crust Options

While this cheesecake loaf is great without a crust, you can add one if you like. A cookie crust made from crushed graham crackers or Oreos works well. Just mix the crumbs with melted butter and press them into the bottom of your loaf pan. This adds a nice crunch and flavor.

Serving Suggestions

Serving this cheesecake loaf can be fun and creative. Slice it and place each piece on a plate. Dust with powdered sugar for a sweet touch. Add fresh berries or a dollop of whipped cream on top. You can also drizzle some chocolate or caramel sauce for extra flavor. This makes your dessert look beautiful and taste even better!

Storage Info

Best Storage Practices

Store the Basque cheesecake loaf in the fridge. Wrap it tightly with plastic wrap. This keeps it fresh and moist. It stays good for about five days. If you want to keep it longer, consider freezing.

How to Freeze Basque Cheesecake Loaf

To freeze the loaf, let it cool completely. Once cool, wrap it in plastic wrap. Then, place it in a freezer bag. Make sure to remove all the air. You can freeze it for up to three months.

Reheating Instructions

When you’re ready to enjoy your cheesecake loaf, take it out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. To warm it, slice a piece and microwave it for about 10-15 seconds. This softens the texture without cooking it more. Enjoy the creamy goodness!

FAQs

How do I know when the cheesecake loaf is done?

You can tell the cheesecake loaf is ready when the top is golden brown. The center should be set but still jiggles a bit. This means it will be creamy once chilled.

Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese. The cheesecake will still taste good, but it may be less rich. The texture might be a little different, too.

How long can I store the cheesecake in the fridge?

You can store the cheesecake in the fridge for up to five days. Make sure to cover it well. This keeps it fresh and tasty for longer.

Is it possible to make this recipe dairy-free?

Yes, you can make a dairy-free version. Use non-dairy cream cheese and yogurt. You might need to adjust the sugar for sweetness. The texture may vary, but it can be delicious!

In this blog post, we explored making a delicious Basque cheesecake loaf. We covered the key ingredients, step-by-step baking, and practical tips for a great outcome. We also discussed variations and storage methods to keep it fresh. Remember, the right ingredients and techniques make all the difference. Enjoy serving this tasty dessert to family and friends. You now have the tools to show off your baking skills!

To make this creamy Basque cheesecake loaf, you will need: - 400g cream cheese, softened - 200g Greek yogurt - 150g granulated sugar - 3 large eggs - 2 tablespoons cornstarch - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - 1/2 teaspoon sea salt - 120ml heavy cream These ingredients create a smooth and rich batter. The cream cheese and yogurt make it creamy, while the sugar adds sweetness. The eggs help the loaf set, giving it a nice structure. Cornstarch acts as a thickener, and lemon juice adds brightness. For a special touch, consider these garnishes: - Fresh berries (like strawberries or raspberries) - A dusting of powdered sugar - A dollop of whipped cream These garnishes enhance the look and taste. They add color and freshness, making each slice more appealing. You can tweak some ingredients if needed: - Use low-fat cream cheese for fewer calories. - Substitute regular yogurt with dairy-free yogurt for a vegan option. - Swap granulated sugar with honey or maple syrup for a natural sweetener. These substitutions maintain the flavor and texture while catering to dietary needs. Adjusting ingredients allows everyone to enjoy this delicious treat! Start by preheating your oven to 200°C (400°F). This step is key for getting that perfect bake. Next, take a loaf pan, about 9x5 inches, and line it with parchment paper. Make sure the paper hangs over the sides. This helps when you remove the cheesecake later. In a large bowl, add the softened cream cheese, Greek yogurt, and granulated sugar. Use an electric mixer on medium speed. Beat until the mixture is smooth and lump-free. Now, crack in the eggs one at a time. Mix well after each egg. This ensures everything blends nicely. Next, sift in the cornstarch. Then, add the lemon juice, vanilla extract, and sea salt. Mix until just combined. Finally, pour in the heavy cream while mixing on low speed. You want a smooth and silky batter. Pour the cheesecake batter into your prepared loaf pan. Tap the pan gently on the counter to release any air bubbles. Now, bake it in the preheated oven for 40 to 50 minutes. Look for a deeply golden top, and the center should jiggle slightly. Once baked, turn off the oven and crack the door open. Let the loaf cool inside for about 30 minutes. This helps prevent cracks. After that, remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight. This step is vital to set the cheesecake completely. Once set, use the parchment paper to lift it out and slice. Enjoy your chilled cheesecake! When making Basque cheesecake loaf, avoid overmixing the batter. This can make the cake dense. Mix just enough to combine the ingredients. Another mistake is not preheating the oven. Always preheat your oven to ensure even baking. Also, remember to cool the cheesecake slowly. Cracking happens if you cool it too fast. To get that beautiful golden top, watch the baking time closely. Bake for 40-50 minutes. The top should look dark but not burnt. If you see it browning too quickly, lower the temperature slightly. After baking, leave the loaf in the oven to cool a bit. This helps set the top and prevents cracks. For the best taste, chill the cheesecake overnight before serving. This allows flavors to develop. When ready to serve, slice the loaf carefully. Use a sharp knife for clean cuts. Dust slices with powdered sugar for a lovely touch. Fresh berries or whipped cream make great toppings. They add color and flavor, enhancing your dessert. {{image_2}} You can play with flavors in this cheesecake loaf. Try adding chocolate for a rich twist. Melt some dark chocolate and mix it into the batter. You can also add citrus for a bright taste. Zest one lemon or orange into the mix. This will add a fresh, zesty flavor that balances the creaminess. While this cheesecake loaf is great without a crust, you can add one if you like. A cookie crust made from crushed graham crackers or Oreos works well. Just mix the crumbs with melted butter and press them into the bottom of your loaf pan. This adds a nice crunch and flavor. Serving this cheesecake loaf can be fun and creative. Slice it and place each piece on a plate. Dust with powdered sugar for a sweet touch. Add fresh berries or a dollop of whipped cream on top. You can also drizzle some chocolate or caramel sauce for extra flavor. This makes your dessert look beautiful and taste even better! Store the Basque cheesecake loaf in the fridge. Wrap it tightly with plastic wrap. This keeps it fresh and moist. It stays good for about five days. If you want to keep it longer, consider freezing. To freeze the loaf, let it cool completely. Once cool, wrap it in plastic wrap. Then, place it in a freezer bag. Make sure to remove all the air. You can freeze it for up to three months. When you're ready to enjoy your cheesecake loaf, take it out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. To warm it, slice a piece and microwave it for about 10-15 seconds. This softens the texture without cooking it more. Enjoy the creamy goodness! You can tell the cheesecake loaf is ready when the top is golden brown. The center should be set but still jiggles a bit. This means it will be creamy once chilled. Yes, you can use low-fat cream cheese. The cheesecake will still taste good, but it may be less rich. The texture might be a little different, too. You can store the cheesecake in the fridge for up to five days. Make sure to cover it well. This keeps it fresh and tasty for longer. Yes, you can make a dairy-free version. Use non-dairy cream cheese and yogurt. You might need to adjust the sugar for sweetness. The texture may vary, but it can be delicious! In this blog post, we explored making a delicious Basque cheesecake loaf. We covered the key ingredients, step-by-step baking, and practical tips for a great outcome. We also discussed variations and storage methods to keep it fresh. Remember, the right ingredients and techniques make all the difference. Enjoy serving this tasty dessert to family and friends. You now have the tools to show off your baking skills!

Basque Cheesecake Loaf

Indulge in the creamy goodness of this Basque Cheesecake Loaf that’s sure to impress! With a blend of cream cheese and Greek yogurt, this dessert offers a rich flavor that's easy to make. Perfect for any occasion, it’s baked to a golden perfection and chilled for a deliciously smooth texture. Ready to treat yourself? Click through for the full recipe and step-by-step instructions to create this irresistible cheesecake loaf at home!
Print Recipe Pin Recipe

Ingredients
  

400g cream cheese, softened

200g Greek yogurt

150g granulated sugar

3 large eggs

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon sea salt

120ml heavy cream

Instructions
 

Preheat the oven to 200°C (400°F). Line a loaf pan (approximately 9x5 inches) with parchment paper, allowing excess paper to hang over the sides for easier removal later.

    In a large mixing bowl, combine the softened cream cheese, Greek yogurt, and granulated sugar. Beat with an electric mixer on medium speed until the mixture is smooth and free of lumps.

      Add the eggs one at a time, mixing well after each addition. Ensure everything is well blended.

        Sift in the cornstarch, then add the lemon juice, vanilla extract, and sea salt. Mix until just combined.

          Gradually pour in the heavy cream while mixing on low speed until the batter is smooth and silky.

            Pour the cheesecake batter into the prepared loaf pan. Tap the pan gently on the counter to remove any air bubbles.

              Bake in the preheated oven for 40-50 minutes, or until the top is deeply golden and the center is set but still slightly jiggly.

                Once baked, turn off the oven, crack the oven door, and let the loaf cool inside for about 30 minutes to prevent cracking.

                  Remove from the oven, and let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.

                    Once set, carefully lift the cheesecake out of the loaf pan using the parchment paper. Slice and serve chilled.

                      Prep Time: 15 min | Total Time: 5 hr | Servings: 8

                        - Presentation Tips: Serve slices of the cheesecake loaf on individual plates, dusted with powdered sugar and garnished with fresh berries or a dollop of whipped cream for a delightful finish.

                          WANT TO SAVE THIS RECIPE?