This Loaf Pan Basque Cheesecake is a creamy, crustless dessert with a caramelized top and a rich, custard-like center. Baked at a high temperature to achieve its signature burnished surface, this smaller version of the classic Basque cheesecake is perfect when I want a quick, indulgent treat without making a full-sized cake.
Why I Love This Recipe
I love this recipe because it’s simple, yet it delivers big on flavor and texture. The loaf pan size is perfect for small gatherings or just for myself when I want leftovers that taste even better the next day. There’s no crust to fuss with, and the burnt top gives it a toasty flavor that contrasts perfectly with the creamy interior. I also appreciate that it doesn’t require a water bath or complicated steps.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups (340g) cream cheese, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 cup (240ml) heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon all-purpose flour
Directions
I preheat my oven to 425°F (220°C) and line a 9×5-inch loaf pan with parchment paper, making sure it overhangs on the sides for easy removal.
In a mixing bowl, I beat the cream cheese and sugar together until smooth and creamy.
I add the eggs one at a time, mixing well after each addition.
Then I stir in the heavy cream, vanilla extract, and salt until fully combined.
I sift in the flour and gently fold it in until no streaks remain.
I pour the batter into the prepared loaf pan and tap it lightly to remove air bubbles.
I bake it for 35–40 minutes, or until the top is deeply golden and the center is still a bit jiggly.
I let it cool to room temperature in the pan, then refrigerate it for at least 4 hours or overnight before slicing.
Servings and timing
This recipe makes about 6 servings. Prep time: 15 minutes Cook time: 40 minutes Chill time: 4 hours or overnight
Variations
Sometimes I add a teaspoon of espresso powder to the batter for a mocha twist. When I want a citrus note, I mix in a bit of lemon zest. I’ve also swapped the vanilla for almond extract for a nuttier aroma. If I’m feeling extra indulgent, I’ll drizzle the slices with salted caramel or fresh berries on top before serving.
Storage/Reheating
I keep the cheesecake in the fridge, tightly wrapped or in an airtight container, for up to 5 days. To enjoy it warm, I microwave a slice for about 10–15 seconds, but I honestly love it cold straight from the fridge too. For longer storage, I freeze slices individually wrapped for up to one month, letting them thaw overnight in the fridge before eating.
FAQs
What makes a Basque cheesecake different from a regular cheesecake?
Basque cheesecake is crustless and baked at a high temperature to get a caramelized, almost burnt top while keeping the inside creamy and custardy.
Can I use a different pan size?
Yes, but I stick to a similar volume. If I use a smaller or larger pan, I adjust the baking time slightly and keep an eye on the doneness.
Do I need to use a water bath?
No, that’s one of the best parts. The high heat and parchment paper do all the work without the need for a water bath.
Can I make it ahead?
Absolutely. I actually prefer making it a day ahead since the flavor and texture improve after chilling overnight.
Why is my cheesecake still jiggly in the center?
That’s exactly how it should be when I take it out of the oven. It sets more as it cools and chills in the fridge.
Conclusion
This Loaf Pan Basque Cheesecake is one of my favorite go-to desserts when I’m craving something creamy, slightly burnt, and indulgently simple. With just a few ingredients and a loaf pan, I get a bakery-quality cheesecake that’s rich, rustic, and incredibly satisfying.
This Loaf Pan Basque Cheesecake is a creamy, crustless dessert baked at high heat for a caramelized top and a custardy center—perfect for small gatherings or indulgent solo treats.
Ingredients
1 1/2 cups (340g) cream cheese, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 cup (240ml) heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon all-purpose flour
Instructions
Preheat oven to 425°F (220°C) and line a 9×5-inch loaf pan with parchment paper, allowing overhang on the sides.
Beat the cream cheese and sugar together in a bowl until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in heavy cream, vanilla extract, and salt until fully combined.
Sift in the flour and gently fold until no streaks remain.
Pour the batter into the prepared loaf pan and tap lightly to remove air bubbles.
Bake for 35–40 minutes, or until the top is deeply golden and the center is still jiggly.
Cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight before slicing.
Notes
Add espresso powder for a mocha twist.
Add lemon zest for a citrus note.
Use almond extract instead of vanilla for a nuttier flavor.
Top with salted caramel or berries for extra indulgence.
Microwave slices for 10–15 seconds if you prefer them warm.
