Loaf Pan Basque Cheesecake

This isn’t the best Basque cheesecake recipe but it is the easiest and most accessible. A quick easy delicious version of a simple cheese cake.

Annotated Cooking Notes: You really do want to fold those whites and get as little air into the batter as possible. Also, for a topping, I just drizzled the syrup from the marinated cherries.

Ingredients. 360 g softened cream cheese

70 g confectioners’ sugar

10 g cornstarch

3 eggs

1 egg yolk

100 g heavy cream/whipping cream

Marinated Cherries in Syrup (optional, I used Trader Joe's brand)

Directions 1. Soften the cream cheese. Add in confectioners’ sugar and beat in medium-low speed until smooth. Add in cornstarch and gently mix in until combined. Add in 3 eggs and 1 egg yolk, 1 egg at a time, and each time use a rubber spatula to gently mix them in. Add in heavy cream and mix until just combined.

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.