A creamy, crustless cheesecake with a caramelized top and soft, custardy center—this Burnt Basque Cheesecake is the perfect blend of simplicity and indulgence. Baked in a loaf pan, it’s ideal for smaller gatherings or just for treating myself to something rich and satisfying. The high heat gives it that signature burnt look and flavor, while the inside stays luxuriously soft.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
16 oz (450g) cream cheese, room temperature
3/4 cup (150g) granulated sugar
3 large eggs
1 cup (240ml) heavy cream
1/2 tsp fine sea salt
1/2 tsp vanilla extract
1 tbsp all-purpose flour
Directions
I preheat the oven to 400°F (205°C) and line a 9×5-inch loaf pan with parchment paper, letting it hang over the edges to lift the cake out later.
In a large bowl, I beat the cream cheese and sugar until the mixture is smooth and fluffy.
I add the eggs one at a time, mixing well after each addition to keep the batter silky.
Then, I stir in the heavy cream, salt, and vanilla extract until everything is nicely blended.
I sift in the flour and gently fold it in until there are no lumps.
The batter goes into the prepared loaf pan, and I give the pan a few taps on the counter to pop any air bubbles.
I bake it for 45–50 minutes, until the top is a rich, deep golden brown and the center still has a bit of jiggle.
Once it’s done, I let it cool at room temperature and then refrigerate it for at least 4 hours—overnight is even better.
Servings and timing
Servings: 8 slices
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Calories: Approximately 320 kcal per slice
Variations
Lemon Zest: I sometimes add a teaspoon of lemon zest for a bright, citrusy note.
Espresso Touch: A tablespoon of cooled espresso added to the batter gives it a deep, mocha-like richness.
Chocolate Swirl: I swirl in a bit of melted dark chocolate before baking for a beautiful marbled effect.
Almond Flavor: Swapping vanilla extract for almond extract offers a more nutty undertone.
Mini Versions: I’ve also tried dividing the batter into smaller ramekins for individual servings—just reduce the bake time.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. To enjoy it later, I like to let it sit at room temperature for about 15 minutes before eating—it brings out the creamy texture and flavor. I don’t usually reheat it, since it’s meant to be served chilled or at room temp.
FAQs
What makes a Basque cheesecake different from a regular cheesecake?
It’s crustless and baked at a higher temperature to get that caramelized, “burnt” top, giving it a unique texture—creamy inside with a slightly bitter, toasted exterior.
Can I make this ahead of time?
Yes, in fact, I think it tastes even better the next day. I make it the night before and let it chill overnight.
Is the center supposed to be jiggly when done?
Absolutely. I look for a deep golden top with a slightly jiggly center—it sets fully as it cools.
Can I freeze Burnt Basque Cheesecake?
Yes, I’ve frozen slices individually wrapped in plastic and stored in an airtight container for up to a month. I just thaw them overnight in the fridge before eating.
What if I don’t have a loaf pan?
No problem—I’ve used a small round cake pan before. Just adjust the baking time slightly depending on the size and shape.
Conclusion
This Burnt Basque Cheesecake in a loaf pan is one of those recipes I return to again and again. It’s simple, luxurious, and always a crowd-pleaser—even if that crowd is just me and a fork. Whether I’m baking for guests or indulging myself, it never disappoints.
📖 Recipe:
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Burnt Basque Cheesecake in a Loaf Pan
- Total Time: 1 hour
- Yield: 8 slices
- Diet: Vegetarian
Description
A creamy, crustless cheesecake with a caramelized top and a soft, custardy center. This Burnt Basque Cheesecake is baked in a loaf pan for a smaller, indulgent treat with minimal fuss and maximum flavor.
Ingredients
16 oz (450g) cream cheese, room temperature
3/4 cup (150g) granulated sugar
3 large eggs
1 cup (240ml) heavy cream
1/2 tsp fine sea salt
1/2 tsp vanilla extract
1 tbsp all-purpose flour
Instructions
- Preheat the oven to 400°F (205°C) and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, salt, and vanilla extract until well combined.
- Sift in the flour and gently fold it into the batter until fully incorporated with no lumps.
- Pour the batter into the prepared loaf pan and tap the pan gently on the counter to release any air bubbles.
- Bake for 45–50 minutes, until the top is deeply golden brown and the center is slightly jiggly.
- Remove from the oven and let cool at room temperature. Then refrigerate for at least 4 hours or overnight before serving.
Notes
Add 1 tsp lemon zest for a citrus twist.
Mix in 1 tbsp cooled espresso for mocha flavor.
Swirl in melted dark chocolate before baking for a marbled effect.
Swap vanilla extract with almond extract for a nutty undertone.
For individual servings, bake in ramekins and reduce the baking time.
Store in an airtight container in the fridge for up to 5 days.
Best served chilled or at room temperature. Let sit for 15 minutes before serving for best texture.
Can be frozen for up to 1 month, wrapped tightly and stored in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
