Name: Burnt Basque Cheesecake in a Loaf Pan
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 16 oz (450g) cream cheese, at room temperature; 2/3 cup (135g) granulated sugar; 3 large eggs; 1 cup (240ml) heavy cream; 1/2 tsp salt; 1 tsp vanilla extract; 2 tbsp all-purpose flour

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Short description

This Burnt Basque Cheesecake is a rustic, crustless dessert baked in a loaf pan, featuring a beautifully caramelized top and a rich, creamy interior. With its dramatic look and bold flavor, it’s as simple to prepare as it is delicious.

Why You’ll Love This Recipe

No springform pan needed – Just a standard loaf pan for easy baking and serving.
Perfectly burnt top – The signature dark, caramelized crust adds depth of flavor and visual appeal.
Ultra creamy center – Smooth, custard-like texture that melts in your mouth.
Beginner-friendly – No water bath or complicated techniques required.
Flexible flavor – Simple base allows for creative variations and add-ins.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Full-fat cream cheese, softened
Granulated sugar
Eggs
Heavy cream
Vanilla extract (optional)
Salt
All-purpose flour

Directions

Preheat the oven to 400 °F (205 °C).
Line a 9×5‑inch loaf pan with parchment paper, allowing extra overhang on all sides. Lightly butter the pan first so the paper stays in place.
In a large mixing bowl, beat the cream cheese and sugar together until completely smooth and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition.
Pour in the heavy cream, vanilla extract (if using), and salt. Mix until well combined.
Sift the flour into the bowl and gently fold it into the batter until just incorporated.
Pour the batter into the prepared loaf pan. Tap gently to remove air bubbles.
Bake for 40 to 45 minutes, or until the top is deeply golden to nearly black, and the center still has a slight jiggle.
Let the cheesecake cool at room temperature, then refrigerate for at least 2 to 4 hours, or preferably overnight, before slicing.

Servings and timing

Servings: Approximately 10 to 12 slices
Prep time: 15 minutes
Bake time: 40 to 45 minutes
Chill time: 2 to 4 hours or overnight

Variations

Gluten-free: Replace all-purpose flour with cornstarch or omit entirely.
Citrus twist: Add lemon or orange zest for a bright note.
Chocolate swirl: Mix in melted dark chocolate or cocoa powder for a chocolatey version.
Savory option: Omit sugar and add herbs and cheese for a unique savory spin.
Mini loaves: Use mini loaf pans to create individual portions.

Storage/Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
To serve, allow slices to sit at room temperature for 15 to 20 minutes for the best texture.
This cheesecake is not typically reheated, but if desired, gently warm in the microwave in 10-second intervals.

FAQs

What size loaf pan should I use?

A standard 9×5-inch loaf pan is ideal for this recipe.

Can I skip the parchment paper?

Parchment paper is essential to easily lift out the cheesecake and avoid sticking.

Why is the top so dark?

The dark top is intentional—it creates a caramelized, almost burnt flavor that contrasts the creamy interior.

Can I make this ahead of time?

Yes, it’s best made a day ahead to allow it to fully chill and set.

Is a water bath necessary?

No, Basque cheesecake is baked at high heat without a water bath to achieve the burnt top.

Can I freeze leftovers?

Yes, wrap slices tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.

What if I don’t have heavy cream?

You can substitute with full-fat sour cream or a mix of milk and butter in a pinch, though texture may vary.

Do I need to let ingredients come to room temperature?

Yes, for the smoothest batter, ensure cream cheese and eggs are at room temperature before mixing.

Can I double this recipe?

Yes, you can double it and bake in a larger loaf pan or two separate pans. Adjust baking time accordingly.

How do I know when it’s done?

The cheesecake is done when the edges are set and dark, and the center still jiggles slightly.

Conclusion

Burnt Basque Cheesecake in a loaf pan is an elegant yet simple dessert that combines rustic charm with rich flavor. Its dramatic appearance and luscious texture make it a standout for any occasion—without the need for fancy tools or techniques. Whether you serve it chilled or slightly warm, this cheesecake promises to impress every time.