Indulgent Burnt Basque Cheesecake (Loaf Pan Version)
This Indulgent Burnt Basque Cheesecake baked in a loaf pan delivers everything you love about the classic Spanish dessert—rich creaminess, a deeply caramelized top, and a soft, custardy center—without the need for a springform pan. It’s easy to make, perfectly sized for sharing, and ideal when you want a bakery-style cheesecake with minimal effort.
Ingredients
For the Cheesecake
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16 oz (450 g) full-fat cream cheese, room temperature
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¾ cup granulated sugar
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3 large eggs, room temperature
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1 cup heavy cream
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¼ cup all-purpose flour (gluten-free alternatives work)
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¼ teaspoon salt
Optional Toppings
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Whipped cream, for serving
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Fresh berries, for serving
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Caramel sauce, for drizzling
Equipment
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9 x 5-inch loaf pan
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Mixing bowl
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Whisk or hand mixer
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Spatula
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Parchment paper
Instructions
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Preheat the oven to 400°F (200°C). Line a 9 x 5-inch loaf pan with parchment paper, allowing the paper to overhang the sides.
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In a large mixing bowl, beat the cream cheese and sugar until completely smooth and creamy.
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Add the eggs one at a time, mixing well after each addition.
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Gently mix in the heavy cream, flour, and salt until just combined.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 45 minutes, or until the top is deeply golden brown and the center still has a slight jiggle.
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Remove from the oven and let cool at room temperature.
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Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
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Room-temperature ingredients ensure a smooth, lump-free batter.
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Don’t overbake: The center should jiggle slightly for that creamy Basque-style texture.
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Expect cracks: Cracks and a burnt top are part of the charm—no water bath needed.
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Line generously: Parchment paper makes removal easy and keeps the rustic look.