Loaf Pan Basque Cheesecake

Why You’ll Love This Recipe

I love how simple and forgiving this cheesecake is. There’s no crust to worry about, and the intentionally burnt top gives it a gorgeous rustic charm. The texture is ultra-creamy on the inside and beautifully caramelized on the outside. It’s also easy to make in one bowl, bakes quickly, and chills perfectly for slicing the next day. Whether I’m baking for myself or a few guests, this smaller version feels elegant yet effortless.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
12 oz (340g) cream cheese, room temperature
½ cup granulated sugar
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon all-purpose flour

Loaf Pan Basque Cheesecake Directions

  1. I start by preheating the oven to 425°F (220°C) and lining a 9×5-inch loaf pan with parchment paper, leaving some overhang on all sides so I can lift the cheesecake out easily once it’s done.

  2. In a large mixing bowl, I beat the softened cream cheese and sugar together until completely smooth and free of lumps.

  3. I add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure everything combines evenly.

  4. Next, I pour in the heavy cream, vanilla extract, and salt, then beat until the mixture becomes silky and smooth.

  5. I sift in the flour and mix gently, just until it’s incorporated—overmixing can affect the creamy texture.

  6. I pour the batter into the prepared loaf pan and tap it gently on the counter to remove any air bubbles.

  7. I bake the cheesecake for 30–40 minutes, until the top is deeply golden brown and the center is still slightly jiggly. For a firmer texture, I leave it in for closer to 45 minutes.

  8. I let the cheesecake cool in the pan at room temperature for about an hour, then transfer it to the refrigerator to chill for at least 4 hours—or ideally overnight—before slicing and serving.

Servings and Timing

This recipe serves about 6 people and takes roughly 35 minutes to bake, plus cooling and chilling time. The total active prep time is around 10 minutes, making it an easy yet impressive dessert option.

Variations

I sometimes like to add a touch of espresso powder or a tablespoon of liqueur, such as Amaretto or Kahlúa, to give the cheesecake a richer depth. For a citrusy twist, I stir in some lemon or orange zest. When I want something extra decadent, I drizzle caramel or chocolate sauce over each slice. For a lighter version, I swap half the cream cheese for ricotta.

Storage/Reheating

I store leftovers tightly wrapped in the refrigerator for up to 5 days. This cheesecake also freezes beautifully—I wrap individual slices in plastic wrap and store them in an airtight container for up to 2 months. When I’m ready to enjoy a piece, I thaw it in the fridge overnight. There’s no need to reheat; I prefer serving it cold or slightly chilled for the perfect creamy texture.

FAQs

What makes Basque cheesecake different from regular cheesecake?

It’s crustless, baked at a high temperature, and has a beautifully burnt top with a custardy center.

Why is my cheesecake cracked?

Cracks are totally normal for Basque cheesecake—they add to its rustic charm and don’t affect the texture or flavor.

Can I make this without flour?

Yes, I’ve made it flourless before and it still sets well; the texture just becomes slightly softer.

How do I know when it’s done baking?

I bake until the top is dark golden and the center still jiggles slightly—it firms up as it cools.

Can I use a different pan size?

Yes, I’ve used an 8-inch square pan or smaller round pan with great results. Just adjust the baking time slightly.

Can I make it ahead of time?

Absolutely. I usually bake it a day in advance since it tastes even better after chilling overnight.

What type of cream cheese works best?

Full-fat brick-style cream cheese gives the richest, creamiest result.

Can I reduce the sugar?

Yes, I sometimes use ⅓ cup sugar instead of ½ cup for a less sweet version—it still tastes delicious.

How do I prevent the cheesecake from sticking to the parchment?

I make sure to leave enough parchment overhang so I can lift the cheesecake out easily once chilled.

What can I serve it with?

I like it plain, but fresh berries, whipped cream, or a drizzle of honey make wonderful toppings.

Conclusion

I love how this Loaf Pan Basque Cheesecake transforms simple ingredients into a show-stopping dessert with minimal effort. The creamy interior, burnt caramelized top, and rustic charm make it irresistible. Whether I’m baking for a small gathering or indulging in a personal treat, this cheesecake delivers a little slice of Spain’s Basque magic right from my kitchen.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Loaf Pan Basque Cheesecake

Loaf Pan Basque Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes (plus chilling time)
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegetarian

Description

A small-batch Basque cheesecake made in a loaf pan with a rich, creamy center and beautifully caramelized top—simple, crustless, and irresistibly smooth for an easy yet elegant dessert.


Ingredients

12 oz (340 g) cream cheese, room temperature

1/2 cup granulated sugar

2 large eggs

1 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon all-purpose flour


Instructions

  1. Preheat oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on all sides for easy removal.
  2. In a large mixing bowl, beat cream cheese and sugar until completely smooth and creamy.
  3. Add eggs one at a time, mixing well after each addition and scraping down the bowl.
  4. Pour in heavy cream, vanilla, and salt. Beat until the batter is silky and smooth.
  5. Sift in flour and mix just until incorporated—do not overmix.
  6. Pour the batter into the prepared loaf pan and tap gently to remove air bubbles.
  7. Bake for 30–40 minutes, until the top is deeply golden brown and the center is still slightly jiggly. For a firmer texture, bake up to 45 minutes.
  8. Cool in the pan for 1 hour at room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

Cracks are normal and add rustic charm—no need to worry.

Add espresso powder or liqueur for a flavor twist.

Swap half the cream cheese for ricotta for a lighter version.

Best enjoyed chilled, plain, or with berries or caramel drizzle.

Freezes well for up to 2 months when wrapped tightly.


Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 16g
  • Sodium: 180mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 150mg

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments