Burnt Basque Cheesecake in a Loaf Pan

Burnt Basque cheesecake in a loaf pan is a simplified, smaller version of the classic Spanish dessert known for its deeply caramelized top, creamy center, and crustless edges. I love how the high heat gives it a beautiful burnt top while the inside stays smooth and custardy. Making it in a loaf pan is perfect when I want a smaller batch or a more casual presentation.

Why You’ll Love This Recipe

I love this cheesecake because it’s rich, bold, and practically foolproof. No water bath, no crust, no stress. The burnt top adds a subtle bitterness that balances the sweetness perfectly. Using a loaf pan makes it great for weeknight baking or when I’m not serving a crowd. Plus, it’s just as impressive in taste and texture as the full-size version.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (room temperature)

• 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 standard loaf pan with parchment paper, leaving some overhang for easy removal.

2. In a large bowl, I beat the cream cheese and sugar until smooth and creamy.

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

4. I pour in the cream, then sift in the flour, adding vanilla and a pinch of salt. I stir just until the batter is silky and smooth.

5. I pour the mixture into the lined loaf pan and tap it gently on the counter to remove air bubbles.

6. I bake it for 40–50 minutes, or until the top is deeply golden brown and the center still has a slight jiggle.

7. I let it cool in the pan to room temperature, then refrigerate for at least 4 hours or overnight.

8. When ready, I lift it out, slice thick pieces, and serve chilled or at room temperature.

Servings and timing

This loaf pan version serves about 6 people. It takes around 15 minutes to prepare, 40–50 minutes to bake, and at least 4 hours to chill. I always plan ahead so it sets fully and slices cleanly.

Variations

I sometimes add a touch of lemon zest or almond extract for extra flavor. For a chocolate twist, I swirl in a bit of melted dark chocolate before baking. If I want a denser texture, I reduce the cream slightly. I’ve even tried a maple-sweetened version, which gives it a deeper, earthy sweetness.

Storage/Reheating

I store leftovers in the fridge, tightly wrapped, for up to 4 days. It’s best served chilled, but if I want a softer texture, I let it sit at room temperature for 15–20 minutes. I don’t recommend freezing this cheesecake—it alters the texture and creaminess.

FAQs

Can I use a different size pan?

Yes, but baking times will vary. If I use a smaller or deeper pan, I bake a bit longer. If using a wider pan, I reduce the time slightly and check early.

Is it supposed to be jiggly in the middle?

Yes, I bake it until the edges are set but the center jiggles slightly—it will firm up as it cools.

Why is my top not browning?

If the top isn’t getting that signature burn, I place the oven rack higher or broil for the last 1–2 minutes, watching carefully.

Do I need to grease the parchment?

No, the cheesecake naturally releases once it cools. The parchment helps it lift out easily.

Can I serve it warm?

I can, but I prefer it chilled or at room temp. When warm, it’s very soft and custardy—delicious, but a bit harder to slice.

Conclusion

Burnt Basque cheesecake in a loaf pan is rich, creamy, and stunningly simple. I love how it delivers maximum flavor with minimal effort, and the loaf shape makes it perfect for smaller servings. Whether I’m baking for myself or a few guests, this cheesecake is always a crowd-pleaser—and so easy to make again and again.

Print