Burnt Basque Cheesecake in a Loaf Pan
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.
- 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
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.
