Why You’ll Love Burnt Basque Cheesecake in a Loaf Pan Recipe

This cheesecake is the ideal combination of simple and indulgent. The loaf pan shape makes slicing and serving effortless, and the mix of granulated and brown sugar adds a subtle depth of caramel flavor. With its rustic burnt top and creamy interior, it’s both impressive and approachable—no water bath required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 oz cream cheese, softened
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 large eggs
1 tsp vanilla extract
1/4 cup all-purpose flour
Pinch of salt

Directions

Preheat the oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
Add granulated sugar, brown sugar, and salt. Mix until well combined.
Add the heavy cream, eggs, and vanilla extract. Beat until smooth.
Gradually add the flour and mix until fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, until the top is deeply browned and the center is set but still slightly jiggly.
Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Lift from the pan using parchment paper, slice, and serve.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: About 330 kcal per serving

Variations

Chocolate swirl: Add melted dark chocolate to part of the batter for a marbled effect.
Espresso kick: Mix in 1–2 teaspoons of instant espresso powder for a coffee-flavored twist.
Citrus flair: Add lemon or orange zest for a bright, fresh note.
Mini loaves: Use smaller loaf pans for individual portions.
Gluten-free: Replace all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap, then place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. This cheesecake is best served chilled, so reheating is not recommended.

FAQs

Can I use a different size pan?

Yes, you can use a square pan or smaller loaf pans, but baking times may vary.

Do I need a water bath for this recipe?

No, the beauty of Basque cheesecake is its rustic burnt top, achieved without a water bath.

Why does the cheesecake jiggle when baked?

It’s supposed to—this ensures the center stays creamy once chilled.

Can I make this ahead of time?

Absolutely, it tastes even better after chilling overnight.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for texture, but low-fat can be used with slightly less creaminess.

Why is the top so dark?

That’s the signature of a Basque cheesecake—the caramelized, almost burnt look is intentional.

Can I reduce the sugar?

Yes, but keep at least half the amount to maintain structure and flavor balance.

How do I prevent cracks?

This cheesecake is meant to have a rustic look, so cracks are normal and part of its charm.

Can I add toppings?

Yes, though traditionally served plain, you can add whipped cream, berries, or caramel sauce.

How long should I cool the cheesecake before chilling?

Allow it to cool completely at room temperature (about 1–2 hours) before refrigerating.

Conclusion

This Burnt Basque Cheesecake in a loaf pan brings all the classic flavor and texture of the traditional version but in a more manageable, sliceable form. With its caramelized top, creamy center, and easy preparation, it’s the perfect dessert to impress guests or enjoy with a cup of coffee at home.

Would you like me to also create a neatly formatted recipe card version of this at the end of the article so it’s easier for readers to print and use?