Name: Burnt Basque Cheesecake in a Loaf Pan
Prep time: 10 min
Cook time: 40 min
Total time: 5 h
Cuisine: Spanish
Ingredients: 16 oz cream cheese, softened; 3/4 cup granulated sugar; 3 large eggs; 1 cup heavy cream; 2 tbsp all-purpose flour; 1 tsp vanilla extract; 1/4 tsp salt

Why You’ll Love This Recipe

This loaf pan version is ideal when you want all the decadence of Basque cheesecake without making a full-sized cake. It’s quick to prepare, has minimal ingredients, and its naturally imperfect, rustic look means there’s no pressure to be picture-perfect. The rich flavor and silky texture speak for themselves.

Ingredients

(Tip: You’ll find 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

Preheat your oven to 425°F (220°C). Line a standard 9×5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
In a mixing bowl, beat cream cheese and sugar together until smooth and fluffy.
Add eggs one at a time, mixing well after each addition.
Pour in heavy cream and vanilla extract, then mix until smooth.
Sift in flour and salt, then gently mix until fully incorporated.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 35–40 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
Lift out of the pan using the parchment overhang, slice, and serve chilled or at room temperature.

Servings and timing

Serves: 6–8 slices
Preparation time: 10 minutes
Baking time: 35–40 minutes
Cooling/chilling time: 4+ hours
Total time: Approximately 5 hours

Variations

Add a touch of lemon zest for a citrusy lift.
Use brown sugar for a deeper, caramel flavor.
Replace flour with almond flour for a slightly nutty note.
Add a spoonful of espresso powder for a mocha twist.
Swirl in berry compote before baking for a fruity variation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake is best enjoyed chilled or at room temperature. For a softer texture, allow slices to sit out for 20–30 minutes before serving. Freezing is also possible—wrap tightly in plastic and foil, then thaw in the fridge overnight.

FAQs

Why is it called “burnt” Basque cheesecake?

The top of the cheesecake is intentionally baked at high heat to create a deep brown, almost burnt surface that adds a caramelized flavor.

Can I use a different pan size?

Yes, just adjust baking time if using a smaller or larger pan. The center should jiggle slightly when done.

Can I skip the flour?

Yes, but the flour helps with stability. Use a gluten-free flour or almond flour if needed.

What kind of cream cheese works best?

Full-fat block-style cream cheese is best for a rich, creamy texture.

Can I use sour cream instead of heavy cream?

Heavy cream is preferred for its fat content, but sour cream will work and give a slightly tangier flavor.

Why is my cheesecake too runny?

It may have been underbaked or not chilled long enough. Be sure to bake until the edges are set and the center still jiggles.

Do I need a water bath?

No water bath is required for Basque cheesecake—it’s meant to bake directly at high heat for its signature look and flavor.

Can I make this ahead of time?

Yes, it’s best made the day before so it has time to chill and set properly.

Can I add toppings?

Yes, but traditionally it’s served plain. Try fresh berries, whipped cream, or a dusting of powdered sugar.

Is the burnt top safe to eat?

Absolutely. That caramelized top is part of the flavor and charm of Basque cheesecake.

Conclusion

Burnt Basque Cheesecake in a loaf pan is a perfectly portioned, effortlessly elegant dessert with bold flavor and luscious texture. Whether you’re new to Basque cheesecake or already a fan, this smaller version delivers all the creamy indulgence and toasty character you love—without the need for a springform pan or a crowd to share it with.