Name: Burnt Basque Cheesecake in a Loaf Pan
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 16 oz cream cheese, softened; 1 cup heavy cream; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 3 large eggs; 1 tsp vanilla extract; 1/4 cup all-purpose flour; Pinch of salt

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This Burnt Basque Cheesecake in a loaf pan gives me everything I love about the traditional version but in a more manageable, easy-to-slice format. The creamy center, caramelized top, and rich flavor make it an irresistible dessert that feels both rustic and elegant.

Burnt Basque Cheesecake in a Loaf Pan

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

16 oz cream cheese, softened

1 cup heavy cream

½ cup granulated sugar

¼ cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

¼ cup all-purpose flour

Pinch of salt

Directions

I preheat my oven to 400°F (200°C) and line a 9x5-inch loaf pan with parchment paper, letting the paper overhang the sides for easy removal.

In a large bowl, I beat the softened cream cheese until smooth using an electric mixer. I add the granulated sugar, brown sugar, and salt, mixing until well combined.

I pour in the heavy cream, add the eggs and vanilla extract, and mix until smooth.

I gradually add the flour, beating until it’s fully incorporated.

I pour the batter into the prepared pan and smooth the top.

I bake for 45-50 minutes, until the top is deeply browned and the center is set but still slightly jiggly.

I let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight.

When ready to serve, I lift the cheesecake out using the parchment paper and slice into portions.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 8

Calories: 330 kcal per serving

Variations

I sometimes add a splash of espresso to the batter for a coffee-infused twist. A citrus version works beautifully by adding lemon or orange zest for a fresh note. For a chocolate variation, I stir in a few tablespoons of cocoa powder. I’ve also tried swirling in fruit preserves before baking for a fruity surprise in every slice.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I wrap slices tightly and freeze them for up to 2 months. To serve from frozen, I thaw them in the fridge overnight. I don’t reheat this cheesecake, as it’s best served chilled.

FAQs

What makes a Basque cheesecake different from a regular cheesecake?

I notice that Basque cheesecake has no crust, is baked at a high temperature for a short time, and develops a dark, caramelized top while staying creamy inside.

Why use a loaf pan instead of a round pan?

I like using a loaf pan because it’s easier to slice into even portions and fits well in my fridge for storage.

Can I make this without flour?

Yes, I can skip the flour for a gluten-free version, though the texture will be slightly creamier.

How do I know when it’s done baking?

I look for a deeply browned top and a center that’s set but still has a slight jiggle when I move the pan.

Can I use low-fat cream cheese?

I can, but I find it changes the richness and creaminess, so I prefer using full-fat for the best texture.

Conclusion

This Burnt Basque Cheesecake in a loaf pan is my go-to when I want an impressive dessert without a lot of fuss. The combination of creamy texture, deep caramelized flavor, and easy slicing makes it a recipe I return to again and again. It’s the perfect dessert for when I want something rustic yet indulgent.

Recipe:

Burnt Basque Cheesecake in a Loaf Pan

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A rich and creamy Basque-style cheesecake baked in a loaf pan, featuring a caramelized top, soft center, and deep flavor from a mix of granulated and brown sugar.