Name: The Best Burnt Basque Cheesecake Made in a Loaf Pan
Prep time: 10 min
Cook time: 45 min
Total time: 5 h
Cuisine: Spanish
Ingredients: 16 oz (2 blocks) cream cheese, softened; 3/4 cup granulated sugar; 3 large eggs; 1 cup heavy cream; 1 tbsp all-purpose flour; 1 tsp vanilla extract; 1/4 tsp salt

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The Best Burnt Basque Cheesecake made in a loaf pan is rich, creamy, and perfectly caramelized on top—just like the traditional version, but in a smaller, more convenient size. This crustless cheesecake is known for its dramatic burnt top, velvety center, and deep flavor. I love making it in a loaf pan because it’s the ideal size for a small gathering or whenever I want an indulgent dessert without the leftovers.

Why You’ll Love This Recipe

I love how foolproof and rustic this cheesecake is—no water bath, no crust, and it actually wants to be burnt. The top turns dark and caramelized while the center stays creamy and luscious. Making it in a loaf pan means it bakes faster and is easier to slice into neat, thick bars or wedges. It’s a showstopper dessert with minimal effort. The Best Burnt Basque Cheesecake Made in a Loaf Pan

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Granulated sugar
Eggs
Heavy cream
All-purpose flour
Vanilla extract
Salt

Directions

I preheat the oven to 400°F (200°C) and line a loaf pan with parchment paper, letting it overhang on all sides.
In a large bowl, I beat the cream cheese and sugar until smooth and fluffy.
I add the eggs one at a time, mixing well after each.
I pour in the heavy cream, vanilla, and salt, mixing until smooth.
I sift in the flour and stir until fully incorporated.
I pour the batter into the prepared loaf pan and tap it gently on the counter to release air bubbles.
I bake for 40–50 minutes, or until the top is deeply golden brown and the center is still a little jiggly.
I let it cool to room temperature, then chill in the fridge for at least 4 hours (or overnight) before slicing.

Servings and timing

This recipe makes 6–8 servings. It takes about 10 minutes to prep and 45 minutes to bake, plus 4 hours (or overnight) to chill—ready in just over 5 hours total.

Variations

I add a bit of espresso powder for a coffee twist.
I use brown sugar instead of white for a deeper flavor.
I swirl in a spoonful of berry jam before baking for a fruity surprise.
I make a chocolate version by adding a little cocoa powder and chocolate chips.
I top slices with whipped cream or fresh berries when serving.

storage/reheating

I store leftovers tightly wrapped in the fridge for up to 5 days. I don’t reheat this cheesecake—it’s best served chilled or at room temperature. It also freezes well—just wrap slices individually and thaw in the fridge overnight. The Best Burnt Basque Cheesecake Made in a Loaf Pan

FAQs

Why is the top supposed to be burnt?

That’s what gives Basque cheesecake its signature look and flavor! The high baking temp caramelizes the top, adding a deep, almost toasted note that balances the creamy filling.

Can I use a hand mixer?

Yes. I use a hand mixer or whisk to beat the cream cheese and sugar smooth, but I avoid overmixing once the eggs and cream are in.

What if I don’t have a loaf pan?

I can use a small round or square cake pan instead, adjusting the baking time slightly depending on depth.

Is the center supposed to be jiggly?

Yes. I take it out when the center still jiggles a little—it firms up as it cools and stays creamy inside.

Can I make this gluten-free?

Yes. I swap the all-purpose flour for a gluten-free 1:1 baking blend or a spoonful of cornstarch.

Conclusion

The Best Burnt Basque Cheesecake made in a loaf pan is a rich, dramatic, and surprisingly easy dessert that always impresses. It’s creamy inside, deeply golden on top, and made with simple ingredients in just one pan. When I want a low-effort, high-reward treat that feels fancy but takes minimal work, this cheesecake is my go-to.