Burnt Basque Cheesecake in a Loaf Pan

Name: Burnt Basque Cheesecake in a Loaf Pan
Prep time: 10 min
Cook time: 45 min
Total time: 4 h 55 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 ½ cups cream cheese, softened (full-fat); ½ cup granulated sugar; 2 large eggs, room temperature; ¾ cup heavy cream; ½ teaspoon vanilla extract; ⅛ teaspoon salt; 1 tablespoon all-purpose flour

August 12, 2025

- by Jenna

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If you’ve ever wanted to make a show-stopping dessert with minimal effort, this Burnt Basque Cheesecake in a Loaf Pan is your answer. With its rich, creamy interior and beautifully caramelized top, this cheesecake is deceptively simple yet incredibly impressive. Perfect for beginners and seasoned bakers alike, this recipe delivers a decadent treat with just a handful of ingredients. Let’s dive in!

Why You’ll Love This Burnt Basque Cheesecake Recipe

Effortless Elegance with Minimal Ingredients:

No water bath, no complicated steps—just mix, pour, and bake. This cheesecake embraces imperfection, making it perfect for stress-free entertaining.

Deep, Caramelized Flavor That Wows:

The signature “burnt” top isn’t a mistake—it’s a delicious contrast to the silky, custard-like center, offering a complex, slightly smoky sweetness.

Perfect for Small Gatherings (or Just You!):

Baked in a loaf pan, this recipe yields a smaller, more manageable dessert—ideal for intimate dinners or indulgent solo treats.

Ingredients for Burnt Basque Cheesecake

Cream Cheese (Full-Fat):

The star of the show! Full-fat cream cheese ensures a rich, velvety texture. Soften it for easy blending.

Granulated Sugar:

Sweetens the cheesecake and helps create that gorgeous caramelized crust.

Large Eggs (Room Temperature):

Bind the batter and contribute to the cheesecake’s smooth, custardy consistency.

Heavy Cream:

Adds luxurious richness and ensures the filling stays creamy after baking.

Vanilla Extract:

A touch of warmth and depth to balance the sweetness.

Salt:

Enhances all the flavors and prevents the dessert from tasting flat.

All-Purpose Flour:

Just a tablespoon stabilizes the batter without making it dense.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Espresso-Infused Cheesecake:

Add 1 tablespoon of instant espresso powder to the batter for a coffee lover’s twist.

Citrus Zest Brightness:

Fold in 1 teaspoon of lemon or orange zest for a fresh, tangy contrast to the caramelized top.

Chocolate Swirl Variation:

Melt ¼ cup of dark chocolate and swirl it into the batter before baking for a decadent marbled effect.

How to Prepare Burnt Basque Cheesecake

Step 1:

Preheat your oven to 400°F (200°C) and line a loaf pan with parchment paper, leaving overhang for easy removal.

Step 2:

In a large bowl, beat softened cream cheese and sugar until fluffy and smooth—about 2 minutes.

Step 3:

Add eggs one at a time, mixing well after each addition to avoid lumps.

Step 4:

Pour in heavy cream, vanilla, and salt, blending until the mixture is silky and uniform.

Step 5:

Sift in flour and gently fold until just combined—don’t overmix!

Step 6:

Pour batter into the prepared pan, tap lightly to release air bubbles, and bake for 40–45 minutes until deeply golden but still jiggly in the center.

Step 7:

Cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best) before slicing.

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Nonstick Baking Loaf Pan with Insert, 9 Inch x 5 Inch

The perfect pan for this recipe, with parchment paper ensuring easy release.

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6-Speed Electric Hand Mixer with Whisk

Makes blending cream cheese and sugar effortless for a smooth batter.

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Large LCD Digital Cooking Food Meat Thermometer

Ensures accurate baking temperature for the perfect caramelized top.

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Tips and Tricks

Room Temperature Ingredients Matter:

Cream cheese and eggs blend more smoothly when not cold, preventing a lumpy batter.

Embrace the “Burnt” Look:

Don’t panic if the top darkens—it’s supposed to! The contrast between the crisp exterior and creamy center is key.

Chill for Clean Slices:

Patience pays off! Refrigerating overnight ensures neat, picture-perfect slices.

How to Serve

With Fresh Berries and Whipped Cream:

Bright, tart berries cut through the richness, while whipped cream adds extra indulgence.

Drizzled with Salted Caramel:

Enhance the caramelized notes with a drizzle of homemade or store-bought caramel sauce.

Paired with Dessert Wine:

A glass of sherry or late-harvest Riesling complements the cheesecake’s deep flavors.

Make-Ahead and Storage

Refrigerate for Up to 5 Days:

Store covered in the fridge; the flavors deepen over time.

Freeze for Longer Storage:

Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Serve Cold or Slightly Chilled:

This cheesecake is best enjoyed cool, straight from the fridge.

FAQ

1. Can I use a different pan size?

Yes! An 8-inch round cake pan works, but adjust baking time (start checking at 30 minutes).

2. Why does the center jiggle after baking?

It’s normal! The residual heat will set the center as it cools.

3. Can I make this gluten-free?

Absolutely! Swap the flour for a 1:1 gluten-free blend or omit it entirely for a slightly denser texture.

There you have it—a foolproof, irresistibly creamy Burnt Basque Cheesecake that’s as easy as it is elegant. Whether you’re impressing guests or treating yourself, this dessert is sure to become a favorite. Happy baking!