Name: Burnt Basque Cheesecake in a Loaf Pan
Prep time: 10 min
Cook time: 45 min
Total time: PT-486091H39M32S
Cuisine: European
Ingredients: 1 1/2 cups cream cheese, softened (full-fat); 1/2 cup granulated sugar; 2 large eggs, room temperature; 3/4 cup heavy cream; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 1 tablespoon all-purpose flour

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This Burnt Basque Cheesecake in a loaf pan is a rich, creamy, and indulgent dessert with a caramelized top and custard-like center. A simplified version of the classic Basque cheesecake, it’s perfect for smaller gatherings or an intimate weekend treat. Baked at a high temperature, this cheesecake develops a signature burnt top that adds depth and a hint of bitterness to balance the sweetness.

Why You’ll Love This Recipe

This recipe offers all the luscious texture and bold flavor of traditional Basque cheesecake in a more manageable loaf-sized format. It’s simple to make with minimal ingredients, yet the result is impressively decadent. The contrast between the deeply golden top and the velvety, custardy center makes each bite unforgettable. Plus, it’s a great option for small batch baking when you don’t need a full-sized cheesecake.

ingredients

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

cream cheese, softened (full-fat)
granulated sugar
large eggs, room temperature
heavy cream
vanilla extract
salt
all-purpose flour

directions

Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, beat the cream cheese and granulated sugar until very smooth and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition.
Pour in the heavy cream, vanilla extract, and salt. Beat until the mixture is fully incorporated and has a silky texture.
Sift in the flour and gently fold until just combined.
Pour the batter into the prepared loaf pan and tap lightly on the counter to release any air bubbles.
Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly when shaken.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Servings and timing

This recipe yields 6 slices.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes (plus chilling time)
Calories: Approximately 310 kcal per slice

Variations

Citrus Twist: Add a teaspoon of lemon or orange zest to the batter for a fresh note.
Chocolate Swirl: Gently swirl in 1/4 cup melted dark chocolate before baking.
Espresso Flavor: Mix in 1 tablespoon of instant espresso powder for a coffee-infused version.
Mini Cheesecakes: Bake in muffin tins for individual servings (reduce bake time accordingly).
Gluten-Free Option: Use a gluten-free all-purpose flour substitute.

storage/reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For best texture, serve chilled or allow to sit at room temperature for 10–15 minutes before serving. This cheesecake is not recommended for freezing as it may affect the custard-like texture.

FAQs

How is Basque cheesecake different from regular cheesecake?

Basque cheesecake is crustless, baked at a high temperature to create a burnt, caramelized top and creamy center, unlike the smooth, uniform texture of traditional cheesecake.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the richest, creamiest texture, but you can use low-fat in a pinch—note that the texture may be less smooth.

Why is the center of my cheesecake jiggly?

A jiggly center is expected and ideal; it will firm up after chilling and gives the cheesecake its custard-like texture.

Can I make this ahead of time?

Yes, it actually tastes better after chilling overnight, making it perfect for make-ahead dessert plans.

What kind of pan should I use?

A standard loaf pan (approximately 9×5 inches) works best for this small-batch version.

Can I add toppings to this cheesecake?

Yes, although traditional Basque cheesecake is served plain, you can top it with whipped cream, berries, or caramel sauce if desired.

What if I don’t have parchment paper?

You can butter the pan well, but parchment is recommended for easy removal and proper caramelization.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

Is it supposed to crack on top?

Yes, cracks and a slightly burnt surface are characteristic of Basque cheesecake and contribute to its rustic charm.

Can I double the recipe for a larger crowd?

Yes, double the ingredients and bake in a 9-inch springform pan, adjusting bake time to approximately 55–60 minutes.

Conclusion

This Burnt Basque Cheesecake baked in a loaf pan delivers all the richness, simplicity, and bold flavor of the original in a convenient small-batch format. With its caramelized top and creamy interior, it’s the perfect indulgence for any cheesecake lover looking for an easy yet elegant dessert.

Burnt Basque Cheesecake in a Loaf Pan

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A rich and creamy Basque-style cheesecake baked in a loaf pan with a caramelized top and custard-like center, perfect for small-batch indulgence.

Author: Asma
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes plus chilling
Yield: 6 slices 1x
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

Ingredients

Units Scale

1 1/2 cups cream cheese, softened (full-fat)
1/2 cup granulated sugar
2 large eggs, room temperature
3/4 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon all-purpose flour

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Instructions

Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal.
In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy.
Add the eggs one at a time, mixing well after each addition.
Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.
Sift in the flour and fold gently until just combined.
Pour the batter into the prepared loaf pan. Tap lightly on the counter to release air bubbles.
Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.