Burnt Basque Cheesecake in a Loaf Pan

Burnt Basque Cheesecake in a loaf pan is a rich, creamy dessert with a deeply caramelized top and a silky custard-like center. Unlike traditional cheesecakes, this one embraces its rustic look—no crust, no water bath, and a beautifully blistered surface. I love baking it in a loaf pan for a smaller, more manageable version that’s just as indulgent and perfect for sharing.

Why You’ll Love This Recipe

I love this cheesecake because it’s incredibly easy to make and doesn’t require any fancy tools or techniques. The loaf pan gives it a smaller, more personal feel, but the flavor is still bold and unforgettable. It’s creamy, slightly tangy, and has that signature burnt top that adds a rich, almost caramelized flavor. Best of all, it’s nearly impossible to mess up.

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

1. I preheat the oven to 400°F (200°C) and line a 9×5-inch loaf pan with parchment paper, making sure the paper overhangs on all sides (this helps lift it out later).

2. In a large bowl, I beat the cream cheese and sugar together until smooth and fluffy.

3. I add the eggs one at a time, mixing well after each addition.

4. I stir in the vanilla extract, salt, and heavy cream, mixing until fully combined.

5. I sift in the flour and mix just until the batter is smooth and lump-free.

6. I pour the batter into the prepared loaf pan and give it a tap on the counter to remove air bubbles.

7. I bake it for 45–55 minutes, or until the top is deeply golden brown (almost burnt) and the center is still slightly jiggly.

8. I let it cool in the pan to room temperature, then refrigerate it for a few hours or overnight before slicing.

Servings and timing

This loaf pan version serves about 6–8 people and takes around 1 hour total, plus cooling and chilling time. It’s perfect for intimate gatherings or a small indulgence throughout the week.

Variations

Sometimes I add a pinch of lemon zest or a splash of espresso to change up the flavor. For an extra creamy texture, I reduce the flour slightly. I’ve also made it with a touch of cinnamon or nutmeg for a warm twist. If I want to go extra decadent, I serve it with a spoonful of whipped cream or a drizzle of caramel sauce.

storage/reheating

I store leftovers in the fridge, wrapped or in an airtight container, for up to 4 days. It tastes amazing cold, but if I want it room temp or slightly warm, I let it sit out for 30 minutes before serving. I never microwave it—just a natural warm-up keeps the texture perfect.

FAQs

Why does it have a burnt top?

The high baking temperature caramelizes the top, giving it a signature burnt look and a deep, toasty flavor that balances the creamy richness.

Can I skip the flour?

Yes, I’ve made it flourless. It comes out creamier and more custard-like. The flour just gives it a bit more structure.

Can I use a different pan?

Yes, I’ve used smaller or mini loaf pans, but I adjust the baking time accordingly. The batter should fill the pan about 3/4 of the way.

How do I know it’s done baking?

I look for a jiggly center with a very browned top. It firms up as it cools, so I don’t wait for it to be fully set in the oven.

Can I freeze this cheesecake?

Yes, I freeze slices individually and wrap them well. I thaw them in the fridge overnight and they still taste rich and creamy.

Conclusion

Burnt Basque Cheesecake in a loaf pan is one of those desserts that’s deceptively simple but delivers unforgettable flavor. I love how the caramelized top contrasts with the smooth, creamy center—it’s rustic, indulgent, and always a hit. Whether I’m baking for myself or a few guests, this smaller version is perfect every time.