Why You’ll Love This Recipe
I love how foolproof and impressive this cheesecake is. The dramatic dark top contrasts with the soft, rich filling, giving it a gourmet look with very little effort. It’s perfect for when I want a dessert that feels special but doesn’t take hours to prepare. The flavors are deep and satisfying, and it’s just sweet enough to keep everyone coming back for seconds.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1¾ lb (800 g) full-fat cream cheese, softened
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1⅔ cups (400 ml) heavy cream, room temperature
1 tsp vanilla extract (optional)
¼ tsp fine salt
¼ cup (30 g) all-purpose flour
directions
I begin by preheating the oven to 400°F (200°C) and lining a 9×5-inch loaf pan with parchment paper, letting the paper overhang the edges to make lifting out the cheesecake easier later.
In a large mixing bowl, I beat the softened cream cheese and sugar together until the mixture is smooth and creamy—this usually takes about 3 to 5 minutes.
I add the eggs one at a time, mixing just until combined after each addition. Then I gently mix in the heavy cream, vanilla extract (if using), and salt.
Next, I sift the flour over the batter and whisk everything together gently until the flour is fully incorporated.
I pour the batter into the prepared loaf pan, smoothing the top with a spatula, and place the pan on a baking sheet to catch any spills.
The cheesecake bakes for 40 to 45 minutes, until the top is deeply caramelized and the edges are set but the center still has a slight jiggle.
After baking, I let it cool completely on the countertop, then refrigerate it for at least 2 hours—though I prefer overnight—for the best texture.
When it’s time to serve, I use the parchment overhang to lift the cheesecake out of the pan, slice it into thick pieces, and serve it chilled or at room temperature.
Servings and timing
This recipe makes 12 servings. It takes about 15 minutes to prep and 45 minutes to bake, with a total time of around 1 hour. Each serving has approximately 210 kcal.
Variations
I sometimes add a bit of lemon zest or a splash of almond extract for a twist in flavor. For a chocolate version, I mix in a couple tablespoons of cocoa powder with the flour. This cheesecake also pairs beautifully with a drizzle of fruit compote or a dusting of powdered sugar.
storage/reheating
I store the cheesecake in the refrigerator, tightly wrapped or in an airtight container, for up to 5 days. It tastes great chilled, but I also enjoy it slightly warmed in the microwave for about 10 seconds for a softer texture. I don’t recommend freezing as it can affect the creamy consistency.
FAQs
Can I use low-fat cream cheese?
I don’t recommend it. Full-fat cream cheese gives the cheesecake its signature richness and texture.
What if I don’t have a loaf pan?
I can use an 8-inch round cake pan or another similar-sized pan, though baking times may vary slightly.
Why is the top so dark?
That’s intentional! The caramelized top is what makes a Basque cheesecake unique and adds a delicious, almost brûléed flavor.
Can I skip the flour?
The flour helps with structure and creaminess, but I’ve tried it without and it still works—just a bit softer.
How long should I chill the cheesecake?
At least 2 hours, but I think overnight gives it the best texture and flavor.
Conclusion
Loaf Pan Burnt Basque Cheesecake is my go-to when I want a show-stopping dessert with minimal effort. The combination of a caramelized top and creamy interior makes each bite rich and satisfying. It’s rustic, elegant, and always a crowd-pleaser.
Print
Loaf Pan Burnt Basque Cheesecake
- Total Time: 1 hour + chilling
- Yield: 12 servings
Description
This creamy, crustless cheesecake bakes to a caramelized top in a loaf pan—perfect for a small batch Spanish-inspired dessert.
Ingredients
1¾ lb (800 g) full-fat cream cheese, softened
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1⅔ cups (400 ml) heavy cream, room temperature
1 tsp vanilla extract (optional)
¼ tsp fine salt
¼ cup (30 g) all-purpose flour
Instructions
Preheat oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment, allowing overhang.
In a large bowl, beat cream cheese and sugar until smooth (3–5 minutes).
Add eggs one at a time, mixing until just combined.
Mix in cream, vanilla (if using), and salt.
Sift in flour and whisk until incorporated.
Pour batter into loaf pan. Smooth top and place pan on a baking sheet.
Bake 40–45 minutes, until top is deeply browned and center still jiggles slightly.
Cool completely, then refrigerate at least 2 hours (overnight preferred).
Lift out using parchment, slice thickly, and serve chilled or room temperature.
Notes
Add lemon zest or almond extract for a flavor twist.
For chocolate version, whisk in cocoa powder with flour.
Serve with fruit compote or powdered sugar if desired.
Avoid low-fat cream cheese for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish-Inspired
