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
Scale
- 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