Burnt Basque Cheesecake in a Loaf Pan

Why You’ll Love This Recipe

I love how this cheesecake is all about texture and contrast—crispy, burnt edges and a soft, creamy interior. It’s bold, beautiful, and doesn’t require any water bath or fancy crust. The loaf pan version is just the right size when I want to make something impressive without too much fuss. Plus, its imperfect, rustic look is part of the charm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Granulated sugar

• Eggs

• Heavy cream

• All-purpose flour

• Vanilla extract

• Salt

• Butter (for greasing the pan)

• Parchment paper (for lining)

Directions

1. I preheat my oven to 425°F (218°C).

2. I grease a loaf pan and line it with parchment paper, letting the paper hang over the sides so I can lift the cheesecake out later.

3. In a mixing bowl, I beat the cream cheese and sugar until smooth and fluffy.

4. I add the eggs one at a time, mixing well after each addition.

5. I pour in the heavy cream, then add vanilla extract and a pinch of salt. I mix until fully incorporated.

6. I sift in the flour and fold it in gently until the batter is smooth and lump-free.

7. I pour the batter into the prepared loaf pan and give it a gentle tap to release air bubbles.

8. I bake it for about 45–55 minutes until the top is deeply browned and puffed. It should still have a slight jiggle in the center.

9. I let it cool completely in the pan, then refrigerate for a few hours (or overnight) before slicing.

Servings and timing

This loaf pan recipe serves about 6 slices.
Preparation time: 15 minutes
Baking time: 50 minutes
Cooling/chilling time: at least 3 hours

Variations

I sometimes add a touch of citrus zest—like lemon or orange—to brighten up the flavor. A splash of espresso or a swirl of dulce de leche in the batter also creates a rich twist. When I want a more savory version, I reduce the sugar and top it with flaked sea salt before baking.

Storage/Reheating

I store leftovers in the refrigerator, covered, for up to 4 days. The texture becomes even more dense and creamy after chilling. I don’t reheat this cheesecake—it’s meant to be served chilled or at room temperature. If I freeze it, I wrap individual slices and thaw them in the fridge overnight before serving.

FAQs

Can I make this without flour?

Yes, I’ve made it flourless before and it turns out slightly softer but still delicious. Just skip the flour or use a teaspoon of cornstarch for a bit of structure.

Why is the top supposed to look burnt?

The high heat caramelizes the sugars and gives it that signature flavor and look—bittersweet and toasty, which balances the creamy inside.

Can I double this recipe?

Yes, I double the ingredients and bake it in a square or round pan. Just watch the baking time—it’ll take a bit longer.

Is it supposed to jiggle when I take it out?

Absolutely. I always leave a bit of a jiggle in the center—it firms up as it cools and gives the cheesecake that signature creamy texture.

Can I use a different type of pan?

Yes, I’ve used mini loaf pans or even ramekins for individual portions. I just adjust the baking time based on the size.

Conclusion

Burnt Basque Cheesecake in a loaf pan proves that I don’t need a fancy pan or tons of effort to make an incredible dessert. It’s rich, creamy, and beautifully rustic with its signature burnt top. Whether I’m baking for a few guests or just for myself, this cheesecake always satisfies with minimal fuss and maximum flavor.

Burnt Basque Cheesecake in a Loaf Pan

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This creamy, crustless cheesecake with a caramelized top is perfectly sized for small batches using a simple loaf pan.

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours (including chilling)
• Yield: 6–8 slices
• Category: Dessert
• Method: Baking
• Cuisine: Spanish / Basque
• Diet: Vegetarian

Ingredients

16 oz (2 blocks) cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 cup heavy cream

1 teaspoon vanilla extract

¼ teaspoon salt

2 tablespoons all-purpose flour

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Instructions

Preheat oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang on the sides for easy removal.

Beat the cream cheese in a mixing bowl until smooth and fluffy. Add sugar and mix until fully incorporated.

Add eggs one at a time, mixing well after each addition. Stir in vanilla and salt.

Sift in the flour and mix until just combined. Slowly add heavy cream and stir until the batter is smooth and creamy.

Pour batter into the prepared loaf pan. Tap gently on the counter to release air bubbles.

Bake for 40–50 minutes, or until the top is deeply browned and the center still jiggles slightly when shaken.

Cool in the pan for about 1 hour, then refrigerate for at least 4 hours or overnight for best texture.

Lift out using parchment overhang, slice, and serve at room temperature or chilled.

 

Notes

Don’t worry if the cheesecake puffs up and cracks — it’s part of the rustic charm!

For a deeper flavor, refrigerate overnight and bring to room temp before serving.

If using a smaller or mini loaf pan, reduce baking time slightly.

This is naturally crustless — no crust needed.