I love how this Burnt Basque Cheesecake transforms the classic into a small‑batch treat baked in a loaf pan. It delivers a deeply caramelized, nearly burnt top and a lusciously creamy, custard‑like center—no crust, no fuss. Burnt Basque Cheesecake in a Loaf Pan

Why You’ll Love This Recipe

I adore this cheesecake for its dramatic burnt exterior balanced by an unbelievably smooth and silky interior. It’s super easy—no springform pan needed, no water bath, and minimal ingredients. Plus, baking it in a loaf pan means easy slicing and beautiful presentation every time. I make it when I want something impressive but don’t want weeks of leftovers.

Ingredients

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

1½ cups cream cheese (full-fat), softened
¾ cup heavy cream
½ cup granulated sugar
2 large eggs
1 tbsp all-purpose flour
½ tsp vanilla extract
1/8 tsp salt

Directions

Preheat the oven to 400°F (205°C).
Line a 9×5″ loaf pan with parchment paper, leaving 2″ overhang on each side, and lightly butter the pan for a snug fit.
In a bowl, beat softened cream cheese and granulated sugar until smooth.
Add eggs one at a time, mixing gently.
Pour in heavy cream, vanilla, and salt, and whisk until incorporated.
Sift in flour; gently fold to combine without overmixing.
Pour batter into the pan, tap to release air bubbles.
Bake for 40–45 minutes: edges should be deeply browned, center still jiggly.
Remove from oven; cool completely on counter, then chill in the fridge for at least 2–4 hours, ideally overnight.
Use parchment to lift out cheesecake, slice thickly as you would banana bread, and enjoy!

Servings and timing

Servings: About 6 generous slices
Prep time: ~15 minutes
Cook time: ~40–45 minutes
Chill time: 2–4 hours or overnight

Variations

Citrus zest: I sometimes add a teaspoon of finely grated lemon or orange zest for brightness.
Flavored cream: Try using mascarpone instead of part of the cream for richer taste.
Jam swirl: I swirl in a tablespoon of raspberry or cherry jam before baking for a ribbon of fruity flavor.
Chocolate twist: Stir in ¼ cup melted dark chocolate for an indulgent chocolate-Basque fusion.

Storage/Reheating

To store: Keep covered in the fridge for up to 4 days.
To reheat: Let slices sit at room temperature for about 20 minutes before serving. If you prefer it warm, pop individual slices in a 300 °F oven for 5–7 minutes or use a microwave on low for ~15 seconds—be careful not to melt the custardy interior completely.

FAQs

What size loaf pan should I use?

I use a standard 9×5‑inch loaf pan. If yours is slightly smaller or larger, be sure to leave about ½ inch of room at the top for rising, and adjust baking time accordingly.

Why is the top supposed to look burnt?

That dark caramelized top gives Basque cheesecake its signature bittersweet flavor and gorgeous rustic look. Don’t worry—the interior remains creamy because it’s baked at high temperature without overcooking.

Can I substitute flour with cornstarch?

Yes! I sometimes swap 1 tbsp flour with 1½ tsp cornstarch to get an even silkier texture—it helps thicken the center and reduce cracking.

What if my cheesecake cracks or sinks?

Rustic cracks are totally normal. As the cheesecake cools, it often settles and cracks become less noticeable. The center will firm up in the fridge, so slicing later gives the best texture.

Can I make this in advance?

Absolutely—I often bake it a day ahead and refrigerate overnight. Allow it to come to room temperature (about 20 minutes) before serving for the creamiest experience.

Conclusion

This Burnt Basque Cheesecake in a loaf pan is my go‑to when I want a stunning, indulgent dessert without fuss. It’s rich, creamy, and dramatic, yet surprisingly simple to make. Whether I serve it warm after a weeknight dinner or chilled at a gathering, it never fails to impress. I’m sure once you bake it, it will become your new favorite too.