Burnt Basque Cheesecake in a Loaf Pan
This creamy, crustless cheesecake with a caramelized top is perfectly sized for small batches using a simple loaf pan.
- 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
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.
