Burnt Basque Cheesecake in a Loaf Pan is your go-to recipe for a rich, creamy, and perfectly caramelized dessert—small-batch style! With its signature deeply golden top and a luscious, custard-like center, this loaf pan version is ideal for intimate gatherings or a cozy night in when you want just a few indulgent slices.
Baking this cheesecake in a loaf pan keeps things simple and fuss-free, yet the results are just as luxurious as the larger café-style versions. Plus, it’s incredibly easy to make with minimal ingredients and no water bath required.
Why You’ll Love This Burnt Basque Cheesecake
✨ Small-Batch Perfection: Yields 6 rich, decadent slices—perfect for a smaller crowd.
✨ Signature Caramelized Top: Achieves that iconic burnt, crackly top right in your loaf pan.
✨ Custard-Like Center: Creamy, smooth, and slightly jiggly—just the way it should be.
✨ Fuss-Free Baking: No water bath, no crust, no problem.
✨ Make-Ahead Friendly: Best served chilled, making it a perfect prep-ahead dessert.
Time Needed
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes (plus chilling)
- Yield: 6 slices
Ingredients
- 1 ½ cups cream cheese, softened (full-fat)
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¾ cup heavy cream
- ½ tsp vanilla extract
- ⅛ tsp salt
- 1 tbsp all-purpose flour
How to Make Burnt Basque Cheesecake in a Loaf Pan
1️⃣ Prep the Pan & Oven
- Preheat oven to 400°F (200°C).
- Line a loaf pan with parchment paper, leaving extra overhang for easy lifting.
2️⃣ Beat the Cream Cheese & Sugar
- In a large bowl, beat cream cheese and sugar until very smooth and fluffy.
3️⃣ Add Eggs & Cream
- Add eggs, one at a time, mixing well after each.
- Pour in heavy cream, vanilla extract, and salt. Beat until silky and fully combined.
4️⃣ Incorporate Flour
- Sift in all-purpose flour and gently fold until just combined—don’t overmix.
5️⃣ Bake to Perfection
- Pour batter into the prepared loaf pan.
- Tap the pan lightly on the counter to remove air bubbles.
- Bake for 40-45 minutes, or until the top is deeply golden brown and the center jiggles slightly.
6️⃣ Cool & Chill
- Let the cheesecake cool to room temperature.
- Refrigerate for at least 4 hours (overnight is best) before slicing.
Serving Suggestions
🍓 With Fresh Berries: Add a pop of color and a tart contrast.
🍫 Drizzle with Chocolate Sauce: For an extra indulgent finish.
☕ Paired with Coffee or Espresso: A perfect after-dinner treat.
🍷 With Dessert Wine: Sweet wines like Moscato or a light sherry pair beautifully.
Expert Tips for Success
- Room Temperature Cream Cheese: Ensures a smooth, lump-free batter.
- Don’t Overbake: The center should remain soft and slightly jiggly for that custardy texture.
- Chill Completely: Cold cheesecake slices cleaner and holds its shape.
- Use Full-Fat Dairy: For the richest flavor and creamy consistency.
- Watch the Top: The “burnt” top should be deep golden, not blackened.
Recipe Variations to Try
- Espresso Basque Cheesecake: Add 1 tsp espresso powder to the batter.
- Citrus Zest Twist: Mix in lemon or orange zest for a bright, fresh note.
- Chocolate Swirl: Fold in melted dark chocolate for a marbled effect.
- Salted Caramel Drizzle: Top with homemade salted caramel after baking.
- Mini Loaf Pan Version: Divide batter between two mini loaf pans for individual portions.
- Honey Infused: Replace sugar with honey for a floral sweetness.
- Nutty Crust Variation: Add a thin layer of ground almonds on the bottom before pouring the batter.
- Spiced Cheesecake: Add a pinch of cinnamon or cardamom to the batter.
- Berry Compote Topping: Serve with a side of berry compote for contrast.
- Gluten-Free Version: Use almond flour instead of all-purpose flour.
Storage & Freezing Tips
- Refrigerate: Store slices in an airtight container for up to 4 days.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge.
Frequently Asked Questions
Can I double this recipe for a larger batch?
Yes! You can double the ingredients and bake in an 8×8-inch pan. Adjust baking time by 5-10 minutes.
Why does my cheesecake crack?
Cracks are normal in Basque cheesecakes and add to its rustic charm. The high heat caramelizes the top and gives it its iconic look.
Can I use low-fat cream cheese?
Full-fat is highly recommended for best texture and flavor, but low-fat can work with slightly less creaminess.
How do I know when it’s done?
The top should be dark golden, and the center should still have a noticeable jiggle when gently shaken.
Final Thoughts
Burnt Basque Cheesecake in a Loaf Pan is a minimalist, rustic dessert that packs a punch of rich, creamy goodness. With its caramelized top and soft, custardy middle, it’s a perfect balance of textures in every bite. Whether you’re baking for a small group or just yourself, this loaf pan version makes Basque cheesecake approachable, easy, and irresistibly delicious.
Print
Burnt Basque Cheesecake in a Loaf Pan
- Total Time: 55 minutes
- Yield: 6 slices 1x
- Diet: Vegetarian
Description
Burnt Basque Cheesecake in a Loaf Pan is your go-to recipe for a rich, creamy, and perfectly caramelized dessert—small-batch style! With its signature deeply golden top and a luscious, custard-like center, this loaf pan version is ideal for intimate gatherings or a cozy night in.
Ingredients
- 1 ½ cups cream cheese, softened (full-fat)
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¾ cup heavy cream
- ½ tsp vanilla extract
- ⅛ tsp salt
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving extra overhang for easy lifting.
- In a large bowl, beat cream cheese and sugar until very smooth and fluffy.
- Add eggs, one at a time, mixing well after each. Pour in heavy cream, vanilla extract, and salt. Beat until silky and fully combined.
- Sift in all-purpose flour and gently fold until just combined—don’t overmix.
- Pour batter into the prepared loaf pan. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 40-45 minutes, or until the top is deeply golden brown and the center jiggles slightly.
- Let the cheesecake cool to room temperature. Refrigerate for at least 4 hours (overnight is best) before slicing.
Notes
Ensure cream cheese is at room temperature for a smooth batter. Don’t overbake—the center should be jiggly for a custardy texture. Chill completely before slicing for clean cuts. Use full-fat dairy for best results.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
Keywords: basque cheesecake, loaf pan cheesecake, burnt cheesecake, small batch dessert, creamy cheesecake