Name: Burnt Basque Cheesecake in a Loaf Pan
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 16 oz (450g) cream cheese, softened; 3/4 cup (130g) granulated sugar; 3 large eggs; 1 cup (240ml) heavy cream; 1/2 tsp salt; 1 tsp vanilla extract; 1 tbsp all-purpose flour; Butter or parchment for greasing the pan

A rustic twist on the classic Spanish dessert, this Burnt Basque Cheesecake in a Loaf Pan is rich, creamy, and perfectly caramelized on top. I make this version in a loaf pan, ideal for a small batch that satisfies a sweet craving without going overboard. With its scorched exterior and ultra-smooth center, this is a dessert that’s both dramatic and comforting.

Why You’ll Love This Recipe

I love how effortlessly this cheesecake comes together with just a handful of simple ingredients. It doesn’t require a water bath or a perfect crust—it’s supposed to look imperfect, and that’s part of its charm. I also like that it’s baked in a loaf pan, making it the perfect size for smaller gatherings or solo indulgence over a few days. Whether I serve it chilled or at room temperature, it never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 oz (450g) cream cheese, softened

3/4 cup (130g) granulated sugar

3 large eggs

1 cup (240ml) heavy cream

1/2 tsp salt

1 tsp vanilla extract

1 tbsp all-purpose flour

Butter or parchment for greasing the pan

Directions

I start by preheating the oven to 400°F (205°C) and lining a 9×5-inch loaf pan with parchment paper, making sure there’s overhang on all sides for easy removal.

In a large bowl, I beat the softened cream cheese until it’s completely smooth.

I add the sugar and continue beating until the mixture is creamy.

I then mix in the eggs one at a time, beating well after each addition.

I pour in the heavy cream, salt, and vanilla extract, beating until silky.

Sifting in the flour, I gently fold it into the batter until just combined—being careful not to overmix.

I pour the batter into the loaf pan and gently tap it on the counter to release air bubbles.

I bake for 45 to 50 minutes, until the top is a rich golden brown and the center has a slight jiggle.

After removing it from the oven, I let it cool in the pan for at least an hour.

For the best flavor and texture, I refrigerate the cheesecake for several hours or overnight before slicing. I like to serve it chilled or let it come to room temperature.

Servings and timing

This recipe makes 8 slices and takes about 1 hour in total.

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Calories: Approximately 320 kcal per slice

Variations

I sometimes like to switch things up depending on what I have on hand. A splash of citrus zest, such as lemon or orange, adds brightness to the rich filling. If I want a gluten-free version, I skip the flour entirely—it still sets beautifully, just with a slightly softer texture. For a bolder twist, I’ve added a tablespoon of espresso powder to the batter, giving it a deeper flavor profile.

Storage/Reheating

I store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It actually tastes better the next day as the flavors develop. I don’t recommend freezing it, as the texture can change. I serve it cold straight from the fridge, or let it sit for about 15–20 minutes to reach room temperature. I don’t reheat this type of cheesecake—it’s meant to be enjoyed cool.

Related Recipes:

Simple Blueberry Basque Cheesecake

FAQs

What makes a Basque cheesecake different from a regular cheesecake?

Basque cheesecake is crustless, baked at a high temperature for a scorched top and creamy interior. I love how the burnt exterior adds a caramelized flavor.

Can I make this cheesecake without flour?

Yes, I often skip the flour for a gluten-free version. The texture is slightly softer, but still creamy and delicious.

Why is my cheesecake too jiggly in the middle?

A slight jiggle in the center is exactly what I aim for. It sets more as it cools and chills in the fridge. If it’s too loose, it might need a few extra minutes in the oven.

Can I use a different pan size?

This recipe is designed for a 9×5-inch loaf pan. If I use a different pan, the baking time and thickness of the cheesecake will vary, so I keep an eye on it and adjust as needed.

How do I know when the cheesecake is done?

I look for a deeply golden top and puffed edges with a center that still jiggles slightly. That jiggle means it’ll have that luscious creamy center once chilled.

Conclusion

This Burnt Basque Cheesecake in a loaf pan is my go-to when I want a show-stopping dessert without the fuss. It’s creamy, caramelized, and perfectly imperfect—the kind of sweet treat I make when I need something simple but indulgent. Whether I serve it at a dinner party or keep it all to myself, it never disappoints.

📖 Recipe: