Name: Basque Cheesecake in a Loaf Pan
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1 1/2 cups (12 oz) cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 cup heavy cream; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 tablespoon all-purpose flour; Butter (for greasing the loaf pan); Parchment paper (for lining)

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A rich and creamy Basque-style cheesecake with a beautifully caramelized top, this Basque Cheesecake in a Loaf Pan is baked in a simple loaf pan, making it perfect for small gatherings or cozy indulgences. It’s a stunning yet straightforward take on the traditional burnt Basque cheesecake, delivering that signature deep, toasty flavor in a more manageable, small-batch format.

Basque Cheesecake in a Loaf Pan

Ingredients

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

1 ½ cups (12 oz) cream cheese, softened

½ cup granulated sugar

2 large eggs

1 cup heavy cream

½ teaspoon vanilla extract

¼ teaspoon salt

1 tablespoon all-purpose flour

Butter (for greasing the loaf pan)

Parchment paper (for lining)

Directions

I start by preheating the oven to 400°F (205°C). Then I grease a 9x5-inch loaf pan with butter and line it with parchment paper, making sure to leave some overhang for easy removal.

In a large bowl, I beat the cream cheese and sugar together until it’s super smooth and fluffy.

I add the eggs one at a time, beating well after each one to make sure they’re fully incorporated.

Next, I mix in the heavy cream, vanilla extract, and salt until the mixture is smooth and luscious.

I sift in the flour and mix gently—just enough to combine everything without overworking it.

I pour the batter into the prepared loaf pan and tap it lightly on the counter to release any trapped air bubbles.

Then I bake it for 45–50 minutes, or until the top is a rich golden brown and the center still has a slight jiggle.

I let it cool in the pan for at least 30 minutes before chilling it in the fridge for at least 4 hours (overnight is even better).

Once fully chilled, I slice and serve it either cold or at room temperature.

Servings and timing

This recipe yields 6 generous servings.

Prep time: 10 minutes

Cooking time: 50 minutes

Total time: 1 hour

Calories: Approximately 320 kcal per serving

Variations

Chocolate swirl: Sometimes I swirl in a bit of melted dark chocolate before baking for a marbled effect.

Citrus zest: I like adding lemon or orange zest to brighten the flavor.

Spiced version: A pinch of cinnamon or nutmeg gives the cheesecake a warm, holiday-inspired twist.

Mini loaf pans: I occasionally use smaller pans to make individual servings—just reduce the bake time accordingly.

Gluten-free: Swapping the flour for a gluten-free all-purpose blend works just fine.

Storage/reheating

I store leftovers tightly wrapped in the fridge for up to 5 days. It tastes amazing cold, but if I prefer a softer texture, I let it sit at room temperature for 20–30 minutes before serving. I never recommend microwaving it—it’s best enjoyed chilled or gently warmed on the counter.

FAQs

How do I know when my Basque cheesecake is done?

I look for a deeply golden, caramelized top and a center that still has a gentle jiggle. It firms up as it cools and chills.

Can I make this ahead of time?

Yes, I often make it the day before since it needs to chill for several hours anyway. It actually tastes better the next day.

What if I don’t have a loaf pan?

A similarly sized baking dish works, but I find the loaf pan gives the perfect thickness and texture.

Can I freeze Basque cheesecake?

I can freeze it for up to 1 month. I wrap it tightly in plastic and foil. When ready to eat, I thaw it in the fridge overnight.

Why is the top of the cheesecake burnt?

That’s exactly how it should be. The burnt top gives it that signature caramelized flavor that sets Basque cheesecake apart from traditional versions.

Conclusion

This Basque cheesecake in a loaf pan is one of my favorite desserts to bake when I want something rich, creamy, and impressive without the fuss of a traditional cheesecake. It’s the kind of recipe that feels luxurious but doesn’t require complicated techniques or equipment. Whether I’m baking for guests or just myself, this burnt beauty never disappoints.

Recipe:

Basque Cheesecake in a Loaf Pan

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Author: Cheryl
Total Time: 1 hour
Yield: 6 servings
Diet: Vegetarian

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Description

A rich, creamy Basque-style cheesecake baked in a loaf pan with a caramelized top. This small-batch dessert is easy to make and perfect for cozy gatherings or indulgent treats.

Instructions

Preheat oven to 400°F (205°C). Grease a 9x5-inch loaf pan with butter and line with parchment paper, leaving overhang for easy removal.
In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in heavy cream, vanilla extract, and salt until smooth.
Sift in flour and gently mix until just combined.
Pour batter into the prepared loaf pan and tap lightly on the counter to release air bubbles.
Bake for 45–50 minutes, until the top is golden brown and the center has a slight jiggle.
Let cool in the pan for at least 30 minutes, then chill in the fridge for at least 4 hours or overnight.
Slice and serve cold or at room temperature.