Name: Burnt Basque Cheesecake in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 16 oz cream cheese, softened; 3/4 cup granulated sugar; 3 large eggs; 1 1/4 cups heavy cream; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon vanilla extract; Butter or parchment paper for greasing and lining the loaf pan

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Introduction

The Burnt Basque Cheesecake is a decadent dessert known for its deeply caramelized top and creamy, custard-like center. This version uses a loaf pan, making it simpler and more rustic while still delivering all the rich flavors you love. Perfect for home bakers seeking an impressive yet approachable treat.

A rectangular cheesecake loaf with one thick layer shows a smooth and creamy pale yellow inside. The top layer is golden brown with a shiny and slightly cracked surface. The cheesecake is in a dark pan lined with white parchment paper, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 1/4 cups heavy cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
Butter or parchment for greasing loaf pan

Instructions

Step 1: Preheat your oven to 400°F (205°C). Grease and line a loaf pan with parchment paper, making sure the paper overhangs all sides for easy removal.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the sugar and continue beating until the mixture is fluffy.
Step 3: Beat in the eggs one at a time, fully incorporating each before adding the next.
Step 4: Add the vanilla extract and salt, then slowly pour in the heavy cream while mixing steadily.
Step 5: Sift in the flour and stir just until combined, being careful not to overmix.
Step 6: Pour the batter into the prepared loaf pan and gently tap it to release any air bubbles.
Step 7: Bake for 45-50 minutes or until the top is deeply caramelized and dark brown, and the center still jiggles slightly.
Step 8: Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours before slicing and serving.

Tips & Variations

Use room temperature ingredients for a smooth, lump-free batter.
Do not overmix after adding flour to avoid a dense texture.
Line the loaf pan generously with parchment to create rustic folds and make removal easier.
Serve with fresh berries, whipped cream, or a drizzle of honey for added flavor.
For an extra indulgent twist, pair with espresso or a sweet dessert wine like sherry or port.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. It tastes best chilled and can be served cold or at room temperature. To reheat, let slices sit at room temperature for about 15 minutes for a softer texture, or enjoy as is for that classic creamy contrast.

How to Serve

This image shows a rectangular baked cheesecake loaf inside a cake tin lined with white parchment paper. The cheesecake has two visible layers: the top layer is a shiny, dark golden brown with a crack running down the center, while the bottom layer is creamy and pale yellow with a smooth, dense texture. The cake tin rests on a white marbled surface, and part of a white plate with a dollop of cream is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a loaf pan?

Yes, you can use a springform pan or any oven-safe dish, but a loaf pan helps create a rustic shape and even baking, highlighting the cheesecake’s signature caramelized top.

Why does the cheesecake need to jiggle when done?

The slight jiggle in the center ensures the interior remains creamy and custardy rather than fully set and dense. It will firm up further as it cools and chills.