Name: Burnt Basque Cheesecake in a Loaf Pan Recipe
Prep time: 20 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’ve ever dreamed of pulling off an effortlessly impressive dessert without the hassle of fancy equipment, Burnt Basque Cheesecake in a Loaf Pan is your golden ticket. This show-stopping treat boasts a luxuriously creamy center, dramatic caramelized top, and rustic charm—all from your everyday loaf pan. Whether it’s your first time baking a Basque cheesecake or you’re simply seeking a fuss-free dessert that wows, this recipe will have you smiling right through the last bite.

Burnt Basque Cheesecake in a Loaf Pan Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient for Burnt Basque Cheesecake in a Loaf Pan plays a starring role—nothing here is extra or fussy, yet together they create pure magic. The result is that irresistible combination of silkiness, vanilla-scented sweetness, and a perfectly scorched crown.

Cream Cheese (1 1/2 cups, softened): Full-fat is key for a rich and creamy texture—let it come to room temperature for easy mixing.
Granulated Sugar (1/2 cup): Adds just the right sweetness while contributing to that beautiful burnt top.
Eggs (2 large, room temperature): These are the magic that binds everything together and gives the cheesecake lift.
Heavy Cream (3/4 cup): This is what gives the filling its incredible silkiness and lush mouthfeel.
Vanilla Extract (1/2 teaspoon): Rounds out the flavor with a cozy, aromatic note you’ll love.
Salt (1/8 teaspoon): Just enough to balance out the sweetness and deepen all the flavors.
All-Purpose Flour (1 tablespoon): Just a hint, to help the custardy texture set to perfection without losing that signature jiggle.

How to Make Burnt Basque Cheesecake in a Loaf Pan

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 400°F (200°C). Line your loaf pan with parchment paper so it overhangs on all sides. This not only gives that rustic, crinkled look but also makes lifting out your Burnt Basque Cheesecake in a Loaf Pan an absolute breeze later on.

Step 2: Beat Cream Cheese and Sugar

In a large mixing bowl, beat the softened cream cheese and sugar together until you have a smooth, fluffy mixture. Don’t rush this step—it’s all about achieving that base-level creaminess that sets Burnt Basque Cheesecake in a Loaf Pan apart from ordinary cheesecakes.

Step 3: Add the Eggs

Crack in the eggs one at a time, beating well after each addition. This helps create a custard-like batter that’s both cohesive and lusciously smooth. Room temperature eggs blend in best, ensuring the filling stays silky and airy.

Step 4: Incorporate the Cream, Vanilla, and Salt

Pour in the heavy cream, vanilla extract, and a pinch of salt. Beat until everything is fully combined and your batter is looking glossy and almost pourable. This step brings out that signature Basque cheesecake flavor with every ingredient shining through.

Step 5: Fold in the Flour

Sift the all-purpose flour directly over the batter, then gently fold it in just until blended. Be careful not to overmix—this keeps the texture tender and that custardy center just a little wobbly, the hallmark of any Burnt Basque Cheesecake in a Loaf Pan.

Step 6: Pour, Tap, and Bake

Pour the luxurious batter into your prepared loaf pan, then give it a gentle tap on the counter to pop any air bubbles. Slide it into the oven and bake for 40 to 45 minutes, keeping an eye out for that dramatic, deeply golden burnt top while the center remains slightly jiggly when you nudge the pan.

Step 7: Cool and Chill

Let your cheesecake cool completely to room temperature right in the pan. Once cool, transfer it to the fridge for at least 4 hours—overnight if you can resist. This rest time is what gives Burnt Basque Cheesecake in a Loaf Pan its legendary texture: firmed up around the edges, but dreamily soft in the center.

How to Serve Burnt Basque Cheesecake in a Loaf Pan

Garnishes

The beauty of this cheesecake is its rustic simplicity, but a scatter of fresh berries, a dusting of powdered sugar, or even a whipped cream flourish goes a long way. For a fancier touch, try a drizzle of honey or a few flakes of sea salt right before serving—these subtle upgrades heighten the caramelized notes of your Burnt Basque Cheesecake in a Loaf Pan.

Side Dishes

Serve your cheesecake slices with a handful of seasonal fruit or a scoop of tangy crème fraîche to complement the richness. A cup of strong espresso or herbal tea on the side makes for a perfect pairing, letting every bite of Burnt Basque Cheesecake in a Loaf Pan sing without overpowering the dessert’s own flavors.

Creative Ways to Present

Why not embrace the loaf pan shape? Cut thick, bakery-style slices and serve them on individual plates, or cut into cute squares for a party platter. Layer sliced cheesecake with macerated berries in glasses for a deconstructed trifle, or top with candied citrus for a pop of color that contrasts perfectly with the deep brown crown.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Burnt Basque Cheesecake in a Loaf Pan tightly in plastic wrap or place in an airtight container. Store in the refrigerator, where it will keep beautifully for up to 4 days without losing its signature creaminess and caramelized top.

Freezing

If you’d like to make the most of your bake, you can freeze Burnt Basque Cheesecake in a Loaf Pan for up to a month. Slice it into portions, wrap each slice well in plastic, then foil, and store in a freezer-safe container. Thaw overnight in the fridge before serving for best results.

Reheating

This cheesecake is at its heavenly best served cold straight from the refrigerator, but if you prefer a bit of warmth, let it sit at room temperature for ten to fifteen minutes before serving. Avoid microwaving, as it can damage the texture and the signature “burnt” top.

FAQs

Can I use low-fat cream cheese?

You can, but keep in mind that full-fat cream cheese gives Burnt Basque Cheesecake in a Loaf Pan its signature richness and velvety texture. Low-fat versions may lead to a lighter, less creamy result, but your cheesecake will still be delicious.

Why does my cheesecake need to jiggle in the center?

The slight jiggle ensures your Burnt Basque Cheesecake in a Loaf Pan will have that dreamy, custardy middle instead of being dry or overbaked. Think of it as a built-in doneness indicator—when just the center wobbles, it’s perfect!

Can I flavor Burnt Basque Cheesecake in a Loaf Pan with other extracts or citrus zest?

Absolutely! While classic vanilla is wonderful, a splash of almond extract or a bit of orange or lemon zest will add a fresh twist. Just add tiny amounts, so you don’t overshadow the cheesecake’s luscious cream cheese flavor.

Is parchment paper truly necessary?

Yes—lining your loaf pan with parchment paper is essential for Burnt Basque Cheesecake in a Loaf Pan, as it prevents sticking and gives you those gorgeously rustic edges. It also makes lifting out and slicing your cheesecake clean and easy.

What’s the best way to slice the cheesecake cleanly?

Run a sharp knife under hot water, wipe it dry between slices, and cut with confidence. This will help you achieve those picture-perfect slices of Burnt Basque Cheesecake in a Loaf Pan, every single time.

Final Thoughts

I can’t recommend enough that you give Burnt Basque Cheesecake in a Loaf Pan a place in your dessert lineup. It’s sophisticated, swoon-worthy, and strikes the perfect balance between rustic charm and creamy, bakery-level indulgence. Once you make it, you’ll see why it’s the kind of recipe you’ll want to bake again and again—for friends, for family, or simply for yourself!

Burnt Basque Cheesecake in a Loaf Pan Recipe

★★★★★

5.1 from 7 reviews

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

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Description

Indulge in the creamy decadence of this Burnt Basque Cheesecake baked to perfection in a loaf pan. With a caramelized top and a velvety center, this dessert is a delightful twist on the classic Basque cheesecake.

Ingredients

Scale

Cheesecake:

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.
Mix Cream Cheese and Sugar: In a bowl, beat cream cheese and sugar until smooth and fluffy.
Add Eggs: Incorporate eggs one at a time, mixing well after each addition.
Combine Cream and Flavorings: Mix in heavy cream, vanilla extract, and salt until silky.
Fold in Flour: Gently fold in flour until just combined.
Pour Batter: Pour batter into the loaf pan and tap to release air bubbles.
Bake: Bake for 40–45 minutes until the cheesecake is golden on top and slightly jiggly in the center.
Cool and Chill: Cool to room temperature, then refrigerate for at least 4 hours before slicing.

Notes

For a richer flavor, you can add a touch of lemon zest or a splash of rum to the batter.
Ensure all ingredients are at room temperature for a smoother batter.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Basque