Name: Burnt Basque Cheesecake (Loaf Pan Version)
Prep time: 15 min
Cook time: PT-488001H52M55S
Total time: PT-488001H52M55S
Cuisine: Spanish (Basque‑style)
Ingredients: about 800 g (1 lb 12 oz) full‑fat cream cheese, softened; 1 cup granulated sugar; 4 large eggs; 1 2/3 cup (≈400 ml) heavy cream; 1 teaspoon vanilla extract (optional); ¼ teaspoon salt; ¼ cup (about 30 g) all‑purpose flour

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A creamy, crustless Basque-style cheesecake baked to perfection in a simple loaf pan. With a deeply caramelized top and a soft, custard-like center, this version captures all the rustic charm of the original while keeping things beautifully simple—no water bath, no crust, just rich, decadent flavor. Burnt Basque Cheesecake (Loaf Pan Version)

Why You’ll Love This Recipe

I love how this cheesecake brings a luxurious dessert together with barely any fuss. There’s no crust to prepare, no need for a springform pan, and definitely no water bath. The top blisters into a gorgeous burnt caramel while the center stays silky and creamy. It’s the kind of dessert that impresses without the stress. Plus, baking it in a loaf pan makes slicing and storing incredibly convenient.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

about 800 g (1 lb 12 oz) full‑fat cream cheese, softened
1 cup granulated sugar
4 large eggs
1 2/3 cup (≈400 ml) heavy cream
1 teaspoon vanilla extract (optional)
¼ teaspoon salt
¼ cup (about 30 g) all‑purpose flour

Directions

I preheat the oven to 400 °F (200 °C).
I line a 9×5‑inch loaf pan with parchment paper, leaving at least 2 inches of overhang on all sides for easy lifting later.
In a large bowl, I beat the softened cream cheese and sugar together at low–medium speed until smooth, which takes around 5 minutes.
I add the eggs one at a time, mixing each one in completely before moving to the next.
I stir in the heavy cream, vanilla extract, and salt until everything’s combined.
Then I sift in the flour and gently fold it into the batter.
I pour the batter into the prepared loaf pan and place it on a baking sheet just in case of any overflow.
I bake it for 40–45 minutes, until the edges are deeply browned and the center is still jiggly and lighter in color.
After baking, I cool the cheesecake completely on the counter, then refrigerate it for 2–4 hours or overnight before slicing.

Servings and Timing

This recipe yields about 12 slices.
Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour plus chilling time

Variations

Citrus Zest: I sometimes add a little lemon or orange zest for a brighter flavor twist.
Spiced: A pinch of cinnamon or nutmeg brings warm, autumnal notes.
Chocolate Swirl: I’ve tried swirling in a few spoonfuls of melted dark chocolate for a marbled effect—it’s decadent.
Mini Versions: This batter also works well in mini loaf pans; I just reduce the bake time slightly.
Savory Option: For a twist, I reduce the sugar and add crumbled blue cheese and herbs—perfect for a unique appetizer.

Storage/Reheating

I store leftover cheesecake in an airtight container in the fridge for up to 4 days. The flavor and texture actually improve after chilling. For serving, I prefer it cold or at room temperature, but if I want a softer texture, I let it sit out for about 30 minutes before slicing. I don’t recommend reheating this cheesecake—it’s best enjoyed chilled or at room temp.

FAQs

What makes a Basque cheesecake different from a traditional cheesecake?

Basque cheesecake is crustless and intentionally baked at a high temperature to develop a burnt, caramelized top and creamy interior. I love how it skips the water bath and complicated crust prep.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day ahead—it needs a few hours to chill and set anyway, and it tastes even better the next day.

My cheesecake cracked—did I mess it up?

Not at all. Cracks are expected in Basque cheesecake and actually add to its rustic charm. They often settle as it cools.

Can I use low-fat cream cheese?

I recommend sticking with full-fat cream cheese for the best texture and flavor. Lower fat versions can make the cheesecake watery or less rich.

How do I know when it’s done baking?

I look for a deeply golden-brown top and edges, while the center should still be quite jiggly. It will firm up as it cools.

Conclusion

This loaf pan Basque cheesecake is everything I want in a dessert: rich, creamy, easy to make, and stunning to serve. It’s proof that simple techniques can still deliver incredible results. Whether I’m sharing it at a gathering or sneaking slices straight from the fridge, this burnt beauty never disappoints.