Name: Burnt Basque Cheesecake in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Basque
Ingredients: 1 1/2 cups cream cheese, softened (full-fat); 1/2 cup granulated sugar; 2 large eggs, room temperature; 3/4 cup heavy cream; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 1 tablespoon all-purpose flour

Jump to Recipe

If you’re dreaming of something simple yet irresistibly impressive, Burnt Basque Cheesecake in a Loaf Pan delivers big flavor with minimal fuss. This cheesecake is loved for its caramelized, almost brûléed top, creamy center, and rustic charm—all baked in an everyday loaf pan. It’s a dessert that’s just as perfect for a cozy night in as it is for sharing with friends at a celebratory brunch. In just a few easy steps, and with pantry basics, you’ll have a dessert that begs for repeat appearances on your table.

Burnt Basque Cheesecake in a Loaf Pan Recipe - Recipe Image

Ingredients You’ll Need

Burnt Basque Cheesecake in a Loaf Pan is proof that a handful of familiar ingredients can create pure magic. Each component is essential; together, they guarantee the perfect balance of creamy, tangy, and caramelized in every slice.

Cream Cheese (1 1/2 cups, softened, full-fat): The heart of the cheesecake, lending that iconic creamy texture and signature tang—make sure it’s softened for ultra-smooth mixing.
Granulated Sugar (1/2 cup): Sweetens the batter and helps form that shiny, beautifully burnt top.
Eggs (2 large, room temperature): Bind everything together and give structure while keeping the center luxuriously custardy.
Heavy Cream (3/4 cup): Adds richness and ensures a lush, velvety mouthfeel in the finished bake.
Vanilla Extract (1/2 teaspoon): Just a splash deepens the overall flavor and rounds out the creaminess.
Salt (1/8 teaspoon): Balances the sweetness and highlights the tang of the cream cheese.
All-Purpose Flour (1 tablespoon): The secret to a stable, sliceable texture without weighing down the silky filling.

How to Make Burnt Basque Cheesecake in a Loaf Pan

Step 1: Prep the Pan and Oven

Start by preheating your oven to 400°F (200°C). Take a standard loaf pan and line it with parchment paper, leaving plenty of overhang so you can lift the cheesecake out easily. This step ensures your Burnt Basque Cheesecake in a Loaf Pan keeps its beautiful shape and doesn’t stick.

Step 2: Cream the Cheese and Sugar

Grab a large mixing bowl and beat the softened cream cheese together with the sugar until the mixture is ultra-smooth and fluffy. Take your time with this—no lumps allowed! A smooth start sets you up for a silky, seamless batter.

Step 3: Incorporate the Eggs

Add the eggs one at a time, mixing well after each addition. This technique not only prevents curdling but also guarantees a homogenous batter. You’ll see it start to look beautifully glossy by the end of this step.

Step 4: Add Cream, Vanilla, and Salt

Pour in the heavy cream, vanilla extract, and salt. Beat everything together until the batter is completely incorporated and has a luxurious, silky consistency. Don’t be tempted to rush; this is how you lock in that dreamy, creamy texture.

Step 5: Fold in the Flour

Sift the flour directly over the batter to avoid lumps, then fold it in gently using a spatula. Stir just until you can’t see streaks of flour. Overmixing can deflate your batter—gentle hands win here.

Step 6: Transfer and Smooth the Batter

Pour your batter into the prepared loaf pan. Give the pan a few light taps on the countertop to release any trapped air bubbles. This helps prevent cracks and creates a flawless, even top.

Step 7: Bake to Perfection

Slide the pan into your hot oven and bake for 40 to 45 minutes. You’re looking for a top that’s deeply golden and almost burnt, with a center that still jiggles when you shake the pan. That jiggly center is classic for Burnt Basque Cheesecake in a Loaf Pan and means you’re in for a creamy middle.

Step 8: Cool and Chill

Let the cheesecake cool to room temperature directly in the pan. Then cover and transfer it to the fridge for at least four hours, or ideally overnight. This chill time ensures the cake develops the perfect custardy set and flavor melds beautifully.

How to Serve Burnt Basque Cheesecake in a Loaf Pan

Garnishes

While Burnt Basque Cheesecake in a Loaf Pan shines on its own, you can take it up a notch with a few well-chosen garnishes. A dusting of powdered sugar, a dollop of lightly whipped cream, or even a few fresh berries add a pop of color and just the right contrast to the caramelized top.

Side Dishes

This cheesecake is rich and indulgent, so lighter sides pair beautifully. Consider offering crisp citrus segments, a simple berry salad, or a tangy fruit compote. These sides keep the dessert course from feeling too heavy and play up the cake’s creamy depth.

Creative Ways to Present

Try slicing Burnt Basque Cheesecake in a Loaf Pan into elegant bars for a brunch buffet, or serve small cubes on toothpicks for a fancy dessert flight. It even makes an impressive base for a deconstructed dessert, topped with a coffee granita or a tart cherry sauce.

Make Ahead and Storage

Storing Leftovers

Leftover slices of Burnt Basque Cheesecake in a Loaf Pan store beautifully. Simply wrap the loaf snugly with plastic wrap or transfer slices to an airtight container, and refrigerate for up to five days. The flavors deepen over time, making each bite more delicious.

Freezing

If you want to save some for later, this cheesecake can be frozen. Slice and wrap individually in plastic, then pop into a zip-top freezer bag. It will keep its splendid texture and taste for up to a month—just remember to thaw it overnight in the fridge before enjoying.

Reheating

Cheesecake is best served chilled or at room temperature, but if you love a softer bite, you can let slices sit at room temperature for about 20 minutes before serving. Avoid microwaving, which can heat unevenly and compromise the creamy texture.

FAQs

Can I use low-fat cream cheese for this recipe?

Full-fat cream cheese is highly recommended, as it ensures the Burnt Basque Cheesecake in a Loaf Pan has the richest, creamiest result. Low-fat versions may yield a watery texture and won’t give you the luscious structure you’re after.

Why does my cheesecake jiggle in the center?

The signature jiggle is exactly what you want! It means the center will finish setting as it cools and chills, leaving you with a creamy, dreamy texture that defines Burnt Basque Cheesecake in a Loaf Pan.

Do I have to line the loaf pan with parchment paper?

Parchment paper is a must—it prevents sticking and helps you lift the cheesecake out in one smooth piece. The overhanging edges act as natural handles, making serving so much easier.

What if I don’t have heavy cream?

Heavy cream is key for richness, but in a pinch, you can use a mix of whole milk and a bit of butter. Just remember, substitutions may affect the classic texture of Burnt Basque Cheesecake in a Loaf Pan.

How do I know when the cheesecake is done baking?

Look for a deeply golden, almost burnt surface with a center that moves when jiggled but isn’t liquid. Even if it seems underbaked, the cheesecake finishes setting as it cools and chills.

Final Thoughts

There’s a special kind of joy that comes from slicing into a Burnt Basque Cheesecake in a Loaf Pan—the golden crust, the impossibly creamy center, and the irresistible simplicity. If you’re looking for a showstopping dessert that anyone can bake, this is it. Grab your loaf pan and give it a try; your next favorite dessert awaits!

Burnt Basque Cheesecake in a Loaf Pan Recipe

★★★★★

4.7 from 12 reviews

Author: lilan
Total Time: 5 hours
Yield: 1 loaf pan 1x
Diet: Vegetarian

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Description

Indulge in the creamy decadence of a Burnt Basque Cheesecake baked to perfection in a loaf pan. This easy-to-make dessert offers a delightful twist on the classic Basque treat.

Ingredients

Scale

Cheesecake Batter:

1 1/2 cups cream cheese, softened (full-fat)
1/2 cup granulated sugar
2 large eggs, room temperature
3/4 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon all-purpose flour

Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, leaving an overhang for easy removal.
Prepare Batter: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream, vanilla, and salt. Gently fold in flour.
Bake: Pour batter into the pan, tap to remove air bubbles, and bake for 40–45 minutes until golden with a slight jiggle in the center.
Cool and Chill: Cool to room temperature, then refrigerate for at least 4 hours, or overnight, before slicing.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Basque