If you’re searching for a dessert that’s just as visually striking as it is delicious, look no further than this Loaf Pan Basque Cheesecake. With its caramelized, almost “burnt” top giving way to the dreamiest, custard-like center, this crustless cheesecake is all about honest, rustic decadence made easy. Baked in a humble loaf pan, this Spanish creation takes classic cheesecake and gives it a playful twist—a golden, toasty crown atop a silky, tangy filling that’s impossible to resist. Whether you’re already a fan of Basque cheesecake or new to the trend, you’ll love how effortlessly this version comes together at home.
Ingredients You’ll Need
The beauty of Loaf Pan Basque Cheesecake is how a handful of quality basics transform into something truly unforgettable. Each ingredient pulls its own weight—creating an ultra-creamy, rich bite with that signature golden top and crave-worthy flavor.
- Cream Cheese (16 ounces, softened): The backbone of your cheesecake—a rich, tangy base that turns lusciously smooth when beaten with sugar.
- Granulated Sugar (3/4 cup): Adds sweetness and helps to caramelize the top, giving that classic Basque cheesecake look and taste.
- Large Eggs (3): Bind everything together while adding moisture and a custardy texture.
- Heavy Cream (1 cup): Brings extra silkiness and a melt-in-the-mouth finish to your cheesecake.
- Salt (1/2 teaspoon): A small but mighty addition, balancing out the sweetness and deepening the overall flavor.
- Vanilla Extract (1 teaspoon): Infuses the cheesecake with irresistible warmth and roundness.
- All-Purpose Flour (1 tablespoon): Just enough to ensure the filling sets, while keeping everything feather-light.
- Butter (for greasing): Helps the parchment paper adhere for easy removal—plus a bit of extra richness.
- Parchment Paper: Your trusty tool for lifting the cheesecake out without any sticking or mess.
How to Make Loaf Pan Basque Cheesecake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 400°F (205°C). Lightly grease a 9×5-inch loaf pan, then line it with parchment paper, making sure to leave some overhang on the sides. This step ensures that once your Loaf Pan Basque Cheesecake is baked, you can lift it out easily for picture-perfect slices.
Step 2: Beat the Cream Cheese and Sugar
In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat until the mixture is completely smooth and creamy, with no lumps. The smoother this base, the silkier your final cheesecake will be, so don’t rush this part!
Step 3: Add the Eggs
Add your eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Slow and steady is key; integrating each egg fully creates a uniform, velvety texture that bakes up beautifully in your loaf pan.
Step 4: Whisk in the Cream, Salt, and Vanilla
Pour in the heavy cream, sprinkle in the salt, and add the vanilla extract. Continue mixing until the batter is silky and cohesive—this trio brings balance, richness, and deep flavor to your Loaf Pan Basque Cheesecake.
Step 5: Fold in the Flour
Sift the flour right into your batter, then gently fold it in until just combined. Be careful not to overmix; you want the cheesecake to remain light while still setting up firmly in the oven.
Step 6: Bake to Golden Perfection
Pour your batter into the prepared loaf pan and give it a gentle tap on the counter to release any trapped air bubbles. Place the pan in the oven and bake for 40 to 45 minutes. The top should turn a deep golden brown, with edges set and the center still slightly jiggly when you give it a gentle shake.
Step 7: Cool and Chill
Let your cheesecake cool in the pan for about 30 minutes—it will finish setting as it cools. Then, use the parchment overhang to lift it out onto a wire rack. Allow it to cool completely at room temperature, then refrigerate it for at least 4 hours. This patience pays off with the ideal creamy, sliceable texture!
How to Serve Loaf Pan Basque Cheesecake
Garnishes
The simplicity of Loaf Pan Basque Cheesecake is part of its charm, but a little flourish never hurts. A dusting of powdered sugar, a scattering of fresh berries, or a drizzle of berry compote makes each slice look as inviting as it tastes. Even a small dollop of whipped cream brings a lovely contrast to the caramelized top.
Side Dishes
Pair each rustic slice with espresso or a strong cup of coffee, or serve alongside seasonal fruit for a balanced end to any meal. The cheesecake’s rich tang goes beautifully with a crisp, refreshing drink or even a glass of dessert wine if you’re feeling special.
Creative Ways to Present
Because it’s baked in a loaf pan, you can cut thick or thin slices or even cubes for a unique dessert board. For a fun twist, try layering slices with balsamic-glazed strawberries or tuck a square into a lunchbox for a surprise treat. This cheesecake always seems to find its own starring role!
Make Ahead and Storage
Storing Leftovers
Store any leftover Loaf Pan Basque Cheesecake in an airtight container in the refrigerator. It will keep well for up to four days, and the flavor actually deepens as it sits, making sneaky second (and third) helpings a joy all week long.
Freezing
Basque cheesecake freezes beautifully. Cut your cooled cheesecake into individual slices and wrap them tightly in plastic wrap and foil, or store in a freezer-safe container. They’ll keep their dreamy texture for up to a month—just thaw overnight in the fridge when you’re ready to indulge.
Reheating
You don’t really need to reheat Loaf Pan Basque Cheesecake, as it’s divine straight from the fridge or at room temperature. But if you prefer a slightly softer and silkier bite, let your slice sit out for 20 to 30 minutes before enjoying.
FAQs
Can I use low-fat cream cheese in this recipe?
Full-fat cream cheese is best for that signature creamy, decadent texture. Low-fat cream cheese will work, but expect a slightly less rich flavor and a lighter, more fragile texture in your Loaf Pan Basque Cheesecake.
Why does the top look burnt? Did I do something wrong?
Not at all! The deeply golden, almost burnt top is the hallmark of a Loaf Pan Basque Cheesecake. That caramelized color gives both flavor and character, setting it apart from more traditional cheesecakes.
Can I add flavorings or mix-ins to the batter?
Absolutely! While the classic version is simple, feel free to fold in citrus zest, a shot of espresso, or even chocolate chunks for a creative spin—just keep the base recipe the same to preserve its hallmark texture.
Can I use a different size pan?
The traditional 9×5-inch loaf pan gives this cheesecake its unique shape and height, but you can use an 8×4-inch pan for a slightly thicker result. Just keep an eye on baking time, as it might need a few extra minutes.
How do I know when my Loaf Pan Basque Cheesecake is done?
You’re looking for a deeply browned, almost charred top and a center that still jiggles slightly when nudged. This ensures that characteristic creamy interior—don’t worry if it seems soft; it will firm up as it cools.
Final Thoughts
If you love easy desserts with a “wow” factor, you absolutely have to try Loaf Pan Basque Cheesecake. Every bite is a celebration of creamy, toasty, and tangy flavors, and it’s a sure way to impress your friends—or just treat yourself after a long week. Give it a go, and discover why this rustic, Spanish-inspired delight is a favorite in my kitchen. Happy baking!
Print
Loaf Pan Basque Cheesecake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Loaf Pan Basque Cheesecake recipe is a delightful twist on the classic dessert, featuring a rich and creamy filling with a caramelized burnt top. Perfect for any occasion and sure to impress your guests!
Ingredients
Cheesecake:
- 16 ounces cream cheese (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Additional:
- butter for greasing
- parchment paper
Instructions
- Preheat the Oven: Preheat the oven to 400°F (205°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Mix Ingredients: In a bowl, beat cream cheese and sugar. Add eggs one at a time. Mix in cream, salt, vanilla, and flour.
- Bake: Pour batter into the pan and bake for 40-45 minutes until golden with a slight jiggle.
- Cool and Serve: Cool in the pan, then refrigerate for 4 hours before slicing.
Notes
- This cheesecake is best served chilled or slightly at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 21g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 145mg
