Loaf Pan Basque Cheesecake

Loaf Pan Basque Cheesecake


360g softened cream cheese

70g confectioners’ sugar

10g cornstarch

3 eggs

1 egg yolk

100g heavy cream



  1. Softened the cream cheese. Add in confectioners’ sugar and beat until smooth. Add in cornstarch and beat until smooth. Gradually add in 3 eggs and 1 egg yolk, beat until well combined. Add in heavy cream and mix well.
  2. Preheat the oven to 428(220). Line the loaf pan with parchment paper, pour in the batter and send into the oven to bake for 28 minutes. Let the cheesecake cool down in room temperature. Set it in the fridge to cool overnight. Slice and serve.
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Can wait

Mildred Rodriguez

I have a scale and followed this recipe to a tee. Used a 10” calphalon loaf pan, even did the oven at 428°. After cooling, it ended up being about an inch high. Definitely nothing like the recipe. This is my first time making a basque cheesecake, not sure what it supposed to look/taste like, but the best way to describe it is if flan and cheesecake had a baby. It’s good, don’t get me wrong, but disappointed with how deflated it got. I’m going to try other versions. Happy baking!


Recipes like this are what creates trust on the internet: a well made recipe that produces a great tasting result. Too many people in these comments are simpletons. Do yourself a favor and try this recipe.


Recipes like this is what creates trust issues in the internet. This is a poorly made recipe. I dont believe the recipe givennis what was used for the video. Too many people voicing the same issues. Do yourself a favor and find a different recipe.


Are there still people that don’t understand a scale is more accurate? My brain hurts.


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