Burnt Basque Cheesecake in a Loaf Pan

Burnt Basque Cheesecake in a loaf pan is the rustic, caramelized dessert I turn to when I want something rich and indulgent—but with a no-fuss, homey twist. It’s got that signature dark top, a creamy center, and it’s perfectly portioned for small batches. Once I started making it this way, I never looked back.

Why You’ll Love This Recipe

I love how this cheesecake breaks all the rules—no crust, no water bath, no perfection needed. The loaf pan makes it easy to bake in small quantities, and the results are just as luscious as the traditional round version. The burnt top adds depth and caramel flavor, while the inside stays silky and smooth.

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

• Salt

Directions

1. I preheat the oven to 425°F (220°C) and line a 9×5-inch loaf pan with parchment paper, letting the paper hang over the sides for easy removal.

2. I beat the cream cheese and sugar together until smooth and fluffy.

3. I add the eggs one at a time, mixing well after each.

4. I stir in the vanilla, salt, and flour until fully incorporated.

5. I pour in the heavy cream and mix until the batter is smooth and silky.

6. I pour the batter into the prepared loaf pan and gently tap it on the counter to remove air bubbles.

7. I bake it for 40–50 minutes, or until the top is deeply browned and almost burnt, and the center still jiggles slightly when shaken.

8. I let it cool completely in the pan, then refrigerate for a few hours before slicing for the best texture.

Servings and timing

This recipe makes about 6 slices. It takes 10–15 minutes to prep, 40–50 minutes to bake, and ideally 3–4 hours of chilling. I usually make it ahead so it’s ready to serve cold.

Variations

• I sometimes add a splash of espresso or coffee liqueur for a mocha twist.

• For a citrusy touch, I mix in a bit of lemon zest or orange extract.

• I’ve also made a chocolate version by adding a couple of tablespoons of cocoa powder.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 4 days. I don’t usually reheat it—it’s best served cold or at room temperature. If I want it extra creamy, I let it sit out for 10–15 minutes before eating.

FAQs

Why is it called “burnt” Basque cheesecake?

It’s intentionally baked at a high temperature so the top caramelizes and darkens. The result is a rich, bittersweet contrast to the creamy inside.

Can I make this without flour?

Yes, I’ve made flourless versions before—just skip the flour or replace it with a little cornstarch. The texture is slightly softer but still amazing.

Does it need a water bath?

Nope! That’s the beauty of this recipe. The high heat and no water bath give it that rustic burnt top and creamy interior.

Can I use a different pan?

Yes, but the bake time will change. If I use a smaller loaf pan, I reduce the bake time. If I double the recipe in a square or round pan, I add 10–15 more minutes and check for doneness.

How do I know when it’s done?

I look for a deeply golden, almost blackened top and a center that still jiggles. It firms up as it cools.

Conclusion

Burnt Basque Cheesecake in a loaf pan is simple, bold, and always a showstopper. I love the contrast between the caramelized top and the custardy center—and how effortless it is to make. Whether I’m baking it for guests or sneaking a late-night slice, this cheesecake never lets me down.

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