This burnt Basque cheesecake made in a loaf pan proves that you do not need a springform pan or water bath to bake a show-stopping dessert at home. With its deeply caramelized top, ultra-creamy center, and rustic cracked edges, this loaf pan version is simple, reliable, and perfect for smaller kitchens. If you enjoy bold cheesecake flavors, you may also love this classic birthday cheesecake for special occasions.
Why You’ll Love It
- No special pans: A standard 9 x 5-inch loaf pan works beautifully.
- No water bath: High heat creates the signature burnt top naturally.
- Rich and creamy: The center stays custardy and smooth.
- Small-batch friendly: Ideal when you do not want a huge cheesecake.
- Rustic look: Cracks and uneven edges are part of the charm.
Ingredients
This loaf pan Basque cheesecake uses simple ingredients you likely already have. Quality cream cheese and heavy cream make the biggest difference in texture.
- 16 oz full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup heavy cream
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
Instructions
This method is intentionally simple. A blender or hand mixer both work well, and there is no need to worry about overbaking the top.
- Preheat your oven to 425°F. Line a 9 x 5-inch loaf pan with parchment paper, leaving extra overhang on the sides for easy removal.
- In a large bowl, beat the cream cheese and sugar until completely smooth and free of lumps.
- Add the eggs one at a time, mixing just until incorporated.
- Pour in the heavy cream, vanilla extract, and salt, then mix on low speed.
- Sift in the flour and gently mix until the batter is silky and pourable.
- Pour the batter into the prepared loaf pan and tap gently on the counter to release air bubbles.
- Bake for 45 to 50 minutes, until the top is deeply golden brown and the center still jiggles slightly.
- Remove from the oven and let cool completely at room temperature. The cheesecake will sink slightly as it sets.
Tips & Variations
Burnt Basque cheesecake is forgiving, but these tips help you get consistent results. For another baked dessert with bold flavor, try these caramel apple cheesecake bars.
- Go dark on top: Do not pull it out too early. The bitterness balances the sweet custard.
- Blender method: A blender creates an extra-smooth batter.
- Citrus twist: Add 1 tsp lemon zest for brightness.
- Chocolate version: Swirl in melted dark chocolate before baking.
Substitutions
While the classic recipe is best, a few swaps can work in a pinch. Cheesecake fans may also enjoy this brownie cheesecake birthday cake for a richer twist.
- Cream cheese: Use brick-style only, not whipped.
- Heavy cream: Half-and-half works, but the center will be lighter.
- Flour: Cornstarch can be used in equal amounts.
Serving Suggestions
This burnt Basque cheesecake made in a loaf pan is best served chilled or at cool room temperature. Slice with a hot knife for clean edges.
- Serve plain to highlight the caramelized top.
- Add fresh berries for contrast.
- Dust lightly with powdered sugar for presentation.
Storage & Reheating
Store leftovers tightly wrapped in the refrigerator for up to 4 days. This cheesecake is not meant to be reheated; enjoy it cold or slightly tempered.
FAQs
Why is my Basque cheesecake cracked?
Cracks are normal and expected. The high baking temperature causes the dramatic top that defines this style.
Can I freeze burnt Basque cheesecake?
Yes. Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge.
Why use a loaf pan instead of a round pan?
A loaf pan creates taller slices and makes this recipe accessible for home bakers without specialty pans.
More to Try
Conclusion
This burnt Basque cheesecake made in a loaf pan delivers everything people love about the iconic Spanish dessert in a practical, home-friendly format. With minimal prep, no water bath, and unforgettable flavor, it is a recipe you will come back to again and again.
Print
The Best Burnt Basque Cheesecake Made in a Loaf Pan
- Total Time: 1 hour
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This burnt Basque cheesecake made in a loaf pan proves you do not need a springform pan or water bath to bake a show-stopping dessert. With a deeply caramelized top, ultra-creamy center, and rustic cracked edges, it’s simple, reliable, and perfect for smaller kitchens.
Ingredients
- 16 oz full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup heavy cream
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
Instructions
- Preheat oven to 425°F. Line a 9 x 5-inch loaf pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, beat cream cheese and sugar until completely smooth and lump-free.
- Add eggs one at a time, mixing just until incorporated.
- Pour in heavy cream, vanilla extract, and salt. Mix on low speed.
- Sift in flour and gently mix until batter is silky and pourable.
- Pour batter into loaf pan and tap on the counter to release air bubbles.
- Bake 45–50 minutes until top is deeply golden brown and center jiggles slightly.
- Cool completely at room temperature. Cheesecake will sink slightly as it sets.
Notes
No springform pan or water bath needed. Cracks and burnt top are signature features. Serve chilled for clean slices and flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
Keywords: burnt Basque cheesecake, loaf pan, no water bath, creamy cheesecake, small batch