Why You’ll Love Burnt Basque Cheesecake in a Loaf Pan Recipe

Delivers the iconic rustic charm of a Burnt Basque cheesecake with the convenient shape of a loaf—easy to slice and share.
No water bath or crust required—just parchment, high heat, and a relaxed bake.
Visually dramatic and decadently flavorful, balancing bittersweet caramel top with smooth, tangy richness beneath.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Full-fat cream cheese (softened)
Granulated sugar (or a blend of sugar and a little powdered sugar/cornstarch for variation)
Eggs
Heavy cream (or a touch of sour cream if desired)
Optional flavor enhancers: vanilla extract, lemon juice, salt, cornstarch or a small amount of flour

Directions

Preheat your oven to around 400–450°F (200–230°C).
Line a 9×5-inch loaf pan with parchment paper, ensuring the paper extends well above the sides for easy removal. Lightly buttering the pan helps the parchment adhere.
In a large bowl, beat softened cream cheese with sugar until smooth and creamy.
Add eggs one at a time, fully incorporating between additions.
Mix in heavy cream (and optional vanilla, lemon juice, or salt) until smooth.
Gently whisk in cornstarch or flour if using—this helps the center set just right.
Pour the batter into the prepared loaf pan; optionally tap the pan lightly to release air bubbles.
Bake for about 40–45 minutes (or 25–30 minutes at the higher end of the temp range), until the edges are deeply golden brown or caramelized and the center still jiggles slightly.
Allow the cake to cool in the pan, first at room temperature, then transfer to the fridge to chill for a few hours or overnight—the texture will firm up beautifully.
Lift the cheesecake out using the parchment overhang, slice thickly like a loaf, and serve.

Servings and timing

Prep Time: ~15–20 minutes
Bake Time: ~40–45 minutes (varies with oven and temperature)
Chill Time: 2–4 hours or overnight for best texture
Total Time: Approx. 5 hours including chilling
Servings: About 8–12 thick, elegant slices

Variations

Add a swirl of lemon juice or vanilla for bright flavor.
Use a mix of corn-starch and flour for an exceptionally smooth interior.
Top with a sprinkle of sugar before baking to enhance caramelization and add an extra crisp textural layer.
Try a touch of sour cream in the batter for added tang and richness.

Storage/Reheating

Store tightly covered in the refrigerator for up to 4–5 days.
Reheat gently in a low-temperature oven to preserve its creamy texture, or enjoy chilled.

FAQs

What pan size is ideal?

A standard 9×5-inch loaf pan is perfect—allows for even white/burnt contrast and neat slices.

Do I have to line the pan with parchment?

Yes—strongly recommended. The parchment not only prevents sticking but also makes removal effortless.

Why is the top so dark? Is it burnt or caramelized?

The signature burnt top comes from baking at high heat—it’s intentionally dark for rich caramel flavor and textural contrast.

What consistency is the center supposed to be?

It should still jiggle slightly when removed from the oven—that creamy wobble is key. It firms up as it cools and chills.

Why skip the water bath?

Basque cheesecake bakes dry and rustic—the absence of a water bath helps achieve the cracked, caramelized top that defines its character.

Can I halve the recipe?

Yes—baking in a loaf pan is ideal for smaller batches. Just halve ingredients, and watch visuals rather than time alone.

Can I freeze leftovers?

Yes—wrap slices tightly and freeze. Thaw in the fridge overnight and gently reheat or serve chilled.

Any serving suggestions?

Keep it simple—serve at room temperature or chilled with a dusting of powdered sugar, fresh berries, whipped cream, or a drizzle of honey.

What if the center doesn’t set?

If still too wobbly after chilling, give it another 15 minutes in the oven at low heat until slightly set—then cool again.

Conclusion

This Burnt Basque Cheesecake in a Loaf Pan is as visually stunning as it is indulgent. With its charred top, silky custard center, and easy loaf form, this recipe is a showstopper for casual gatherings or quiet indulgence. Let me know how yours turns out—I’d love to hear!

Burnt Basque Cheesecake in a Loaf Pan

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A luscious, crustless burnt Basque cheesecake baked in a loaf pan—featuring a deeply caramelized, almost charred top with a creamy, custardy interior. This easy, rustic dessert offers indulgent texture, elegant presentation, and simplified slicing for everyday enjoyment.

Author: Emily
Prep Time: 15–20 minutes
Cook Time: 40–45 minutes
Total Time: 0 hours
Yield: About 10–12 slices from one loaf pan
Category: Dessert
Method: Bake
Cuisine: Spanish (Basque-inspired)
Diet: Vegetarian

Ingredients

Full-fat cream cheese (room temperature) – 750 g (about 3 × 250 g) or 1¾ lb
Granulated sugar – 225 g (1 cup)
Heavy or double cream (room temperature) – 225–270 ml (about 1⅔ cups)
Eggs – 3–4 large, room temperature
Vanilla extract – 1 tsp (optional)
Salt – pinch (¼ tsp)
All-purpose flour (sifted) – ¼ cup (30 g) or cornstarch – ~1 tsp for smoother texture

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Instructions

Preheat oven to 400 °F (200 °C). For a darker top, bake hotter—up to 425–460 °F (220–240 °C).
Line a 9×5-inch loaf pan with parchment paper slings that hang over the sides.
In a large bowl, beat cream cheese and sugar together until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in heavy cream, vanilla, and salt until uniform.
Sift in flour (or cornstarch) and fold gently until just combined.
Pour the batter into the pan and tap lightly to remove air bubbles.
Bake for 40–45 minutes, or until the top is dark brown with a jiggly center. For extra char, broil briefly at the end.
Cool completely on a wire rack, then refrigerate for 2–4 hours or overnight to set.
Lift out using the parchment sling, slice, and serve.

Notes

Texture tip: Using cornstarch instead of flour gives a smoother, creamier interior.
Burn control: Higher heat produces a more bitter-sweet, charred flavor; adjust to your liking.
Presentation: Cracks and uneven tops are part of its rustic charm. Pair with berries, caramel drizzle, or a dusting of powdered sugar.
Storage: Refrigerate in an airtight container for 5–7 days. Flavor improves after a day.