Loaf Pan Basque Cheesecake

A rustic, caramelized cheesecake baked in a loaf pan for a uniquely creamy and slightly charred dessert—I love how this twist on Basque cheesecake gives rich flavor in a convenient loaf shape that’s easy to slice and serve.

Why You’ll Love This Recipe

I love how this cheesecake delivers the iconic creamy, custard-like interior with a deeply caramelized top, all in loaf form—no need for a springform pan or water bath. It’s elegant yet effortlessly easy, and perfect for slicing into neat servings for gatherings or weekend indulgence.

ingredients

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

• Cream cheese, softened

• Granulated sugar

• Eggs

• Heavy cream

• All-purpose flour

• Vanilla extract

• Optional: a pinch of salt or lemon zest for brightness

directions

1. I preheat the oven to 400 °F (200 °C). I line a 9×5-inch loaf pan with parchment, letting it extend over the sides for easy lifting.

2. In a large bowl, I beat the cream cheese and sugar until smooth and free of lumps.

3. I add eggs one at a time, mixing until just incorporated.

4. I gently whisk in heavy cream and vanilla, then sift in flour (and salt or zest if using), folding until barely mixed and fully smooth.

5. I pour the batter into the prepared pan, smoothing the top, and place it on a baking sheet to catch any drips.

6. I bake for about 40–50 minutes, until the top is deeply golden-brown and the edges are set but the center still jiggles slightly when shaken.

7. I turn off the oven, crack the door, and let the cheesecake cool inside for about 15 minutes—this helps prevent cracks.

8. I lift the cheesecake out using parchment overhang and cool it completely before slicing.

9. For best texture, I chill it for at least 4 hours or overnight—it becomes creamy and easier to slice.

Servings and timing

This loaf serves 8–10 slices. Prep takes about 15 minutes; baking is 40–50 minutes; cooling and chilling require 4+ hours—plan for at least 5 hours total, preferably overnight.

Variations

• Citrus touch: I stir in a teaspoon of lemon or orange zest into the batter for a bright finish.

• Chocolate swirl: I drop melted chocolate on top halfway through baking for a marbled effect.

• Brown butter: I brown the cream cheese (just browning butter before stirring in) for nutty depth.

• Mini loaves: I bake in smaller loaf pans or ramekins for individual servings, reducing baking time to 25–30 minutes.

storage/reheating

I store the cheesecake wrapped in plastic or in an airtight container in the fridge for up to 5 days. I like to serve slices slightly chilled or at room temperature—no reheating needed, just bring it out 10–15 minutes before serving for best creaminess.

FAQs

Why use a loaf pan instead of a springform?

I use a loaf pan for easier slicing and simpler prep—no need for wrapping the pan or running a pan of water for the bake.

How do I know when it’s done?

I look for a deeply browned top and edges that are set, while the center still has a slight jiggle. It firms as it cools.

Can I freeze it?

Yes—I wrap the cooled cheesecake tightly and freeze up to 2 months. I thaw it in the fridge before serving.

Do I need to use full-fat cream cheese?

I recommend full-fat for rich texture; lower-fat versions can result in a less creamy, slightly drier cheesecake.

Can I add toppings?

Absolutely—I love topping slices with fresh berries, a dollop of jam, a sprinkle of powdered sugar, or a drizzle of caramel or honey.

Conclusion

I find this Loaf Pan Basque Cheesecake to be a beautifully simple yet impressive dessert. It’s indulgent, creamy, and perfectly textured, and it’s easier than you’d expect. Let me know if you’d like suggestions for flavor variations or serving pairings!