Indulgent Burnt Basque Cheesecake in a Loaf Pan

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Rich, creamy, and beautifully caramelized, this Burnt Basque Cheesecake baked in a loaf pan delivers bakery-quality indulgence with minimal effort. Known for its signature burnt top and custard-soft center, this Spanish classic is reimagined in a smaller, approachable format perfect for home baking. No crust, no water bath—just pure cheesecake perfection with deep flavor and irresistible texture.

Whether you’re hosting a small gathering or craving an elevated dessert at home, this loaf-pan Basque cheesecake guarantees impressive results every time.

Ingredients

For the Cheesecake

• 16 oz full-fat cream cheese, room temperature
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 cup heavy cream
• ¼ cup all-purpose flour
• ¼ teaspoon salt

Optional Toppings

• Whipped cream
• Fresh berries
• Caramel sauce

Instructions

1. Preheat the oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, allowing overhang.
2. In a large bowl, beat the cream cheese and sugar until completely smooth.
3. Add eggs one at a time, mixing well after each addition.
4. Gently mix in the heavy cream, flour, and salt until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45 minutes, until the top is deeply golden and the center jiggles slightly.
7. Allow the cheesecake to cool at room temperature.
8. Refrigerate for at least 4 hours, preferably overnight, before slicing.
9. Serve plain or with desired toppings.

Pro Tips

• Use room-temperature ingredients for a silky-smooth batter
• Do not overmix once flour is added
• A jiggly center ensures a creamy interior
• The burnt top is intentional—embrace it

Why This Recipe Works

• Crustless design keeps preparation simple
• Loaf pan size prevents waste and overbaking
• High-temperature baking creates bold flavor contrast
• Perfect balance of creamy center and caramelized exterior

Substitutions & Variations

• Gluten-Free: Use a gluten-free flour blend
• Citrus Twist: Add lemon or orange zest
• Chocolate Version: Drizzle melted dark chocolate
• Coffee Flavor: Mix in instant espresso powder
• Nutty Crunch: Sprinkle chopped almonds before baking

Make-Ahead, Storage & Reheating Guide

• Make Ahead: Batter can be prepared 24 hours in advance
• Refrigeration: Store covered for up to 5 days
• Freezing: Not recommended due to texture changes
• Reheating: Not needed; serve chilled or at room temperature

Serving Ideas

• Fresh berries for brightness
• Whipped cream for light contrast
• Espresso or strong coffee
• Salted caramel drizzle
• Nut praline for crunch

Nutrition (Per Serving Estimate)

• Calories: 320
• Carbohydrates: 24g
• Protein: 5g
• Fat: 25g
• Saturated Fat: 15g
• Sugar: 18g
• Sodium: 250mg

Frequently Asked Questions

What cream cheese works best?

Full-fat block cream cheese ensures the creamiest texture and best flavor.

Is the burnt top supposed to be dark?

Yes. The caramelized top is a defining feature of Basque cheesecake.

Why does the center sink slightly?

This is normal and part of the cheesecake’s signature texture.

Can I make it gluten-free?

Yes. Simply replace the flour with a gluten-free alternative.

Can I freeze this cheesecake?

Freezing is not recommended, as it affects creaminess.

This loaf-pan Burnt Basque Cheesecake proves that elegant desserts don’t need complicated techniques. With its dramatic appearance, ultra-creamy interior, and rich flavor, it’s a reliable showstopper for any occasion—simple, sophisticated, and unforgettable.

Burnt Basque Cheesecake (Loaf Pan)

Ovalioekrg

This loaf-pan Burnt Basque Cheesecake delivers a deeply caramelized top with an ultra-creamy, custard-like center. Baked at high heat without a crust or water bath, it offers bold flavor, dramatic appearance, and effortless preparation in a perfectly sized format.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 5 hours hrs

Course Dessert

Cuisine American

Servings 8 slices

Calories 320 kcal

Equipment

• 9×5-inch loaf pan
• parchment paper
• Mixing bowls
• Electric mixer
• rubber spatula

Ingredients

  

• 16 oz full-fat cream cheese, room temperature
• 0.75 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup heavy cream
• 0.25 cup all-purpose flour
• 0.25 tsp salt
• whipped cream, for serving (optional)
• fresh berries, for serving (optional)
• caramel sauce, for serving (optional)

Instructions

 

• Preheat the oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang.
• In a large bowl, beat the cream cheese and sugar until completely smooth.
• Add the eggs one at a time, mixing well after each addition.
• Gently mix in the heavy cream, flour, and salt until just combined.
• Pour the batter into the prepared loaf pan and smooth the surface.
• Bake for 45 minutes until the top is deeply golden and the center jiggles slightly.
• Remove from the oven and allow the cheesecake to cool at room temperature.
• Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Notes

For best results, use full-fat cream cheese at room temperature. The center should jiggle slightly when done—this ensures a creamy texture. Chill overnight to allow flavors to fully develop and the structure to set.

Keyword burnt basque cheesecake, crustless cheesecake, loaf pan cheesecake, spanish cheesecake

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