Loaf Pan Basque Cheesecake is your go-to recipe when you’re craving a creamy, indulgent dessert but don’t want a giant cake. This smaller, simpler version of the classic burnt Basque cheesecake bakes beautifully in a loaf pan, making it perfect for small households, intimate gatherings, or a midweek treat.
Originating from Spain’s Basque region, this cheesecake is known for its rustic look, caramelized top, and ultra-creamy center. It’s crustless, forgiving, and shockingly easy to make—even if you’re not an experienced baker.
Ingredients:
- 12 oz (340g) cream cheese, room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
Preparation:
Step 1: Prep Your Pan
- Preheat your oven to 425°F (220°C). Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang on all sides so you can lift the cheesecake out later.
Step 2: Beat the Cream Cheese
- In a mixing bowl, beat the softened cream cheese and sugar together until completely smooth—no lumps.
Step 3: Add the Eggs
- Add the eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure everything is fully incorporated.
Step 4: Mix in the Cream & Flavoring
- Add the heavy cream, vanilla extract, and salt. Beat until smooth and creamy.
Step 5: Add the Flour
- Sift in the flour and mix just until incorporated. Be careful not to overmix.
Step 6: Pour and Bake
- Pour the batter into the lined loaf pan. Tap it gently on the counter to release any air bubbles.
- Bake for 30–40 minutes, or until the top is deeply golden brown and slightly jiggly in the center. If you like it more firm, bake closer to 45 minutes.
Step 7: Cool and Chill
- Let the cheesecake cool in the pan at room temperature for 1 hour. Then transfer to the fridge and chill for at least 4 hours (overnight is best) before slicing.
Variation:
- Lemon twist: Add 1 tsp lemon zest and 1 tbsp juice for a citrusy touch.
- Chocolate swirl: Drop small spoonfuls of melted chocolate into the batter and swirl before baking.
- Espresso flavor: Add 1 tsp instant espresso powder to the batter for depth.
- Maple version: Replace half the sugar with pure maple syrup and reduce cream slightly.
- Low-sugar: Reduce sugar to ⅓ cup for a mildly sweet version.
COOKING Note:
The signature burnt top is achieved by baking at a high temperature. Don’t worry if it looks dark—it’s supposed to! That caramelized surface adds deep flavor and balances the richness of the interior.
Serving Suggestions:
- Classic: Serve slices plain or with a dusting of powdered sugar.
- With fruit: Add a spoonful of berries or compote on the side.
- With whipped cream: A dollop of unsweetened whipped cream cuts the richness.
- With coffee: Enjoy a slice with espresso for a European-style dessert.
- With caramel drizzle: For extra indulgence, top with salted caramel.
Tips:
- Bring all ingredients to room temperature before starting.
- Use a metal loaf pan for even browning.
- Don’t overmix once the flour is added—just enough to combine.
- Let it chill thoroughly before slicing for clean cuts and best texture.
- For ultra-creamy texture, pull it out when the center still jiggles slightly.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Bake Time: 35 minutes
- Chill Time: 4 hours minimum
- Total Time: ~5 hours (including chilling)
🍽️ Nutritional Information (per slice, based on 6 slices):
- Calories: ~380
- Protein: ~6g
- Carbohydrates: ~18g
- Fat: ~33g
- Sugar: ~14g
- Sodium: ~190mg
Values vary depending on cream and sugar used.
❓FAQs
Can I make this without flour?
- Yes! The texture will be a bit creamier and softer, but still delicious.
Can I double the recipe?
- Yes, but use a square or round pan and increase the baking time by 10–15 minutes.
Do I have to refrigerate before eating?
- It tastes best chilled, but you can enjoy it slightly warm for a custard-like experience.
Can I freeze this cheesecake?
- Yes! Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
What kind of cream cheese should I use?
- Use full-fat block-style cream cheese for the richest texture—avoid whipped or spreadable types.
Conclusion:
This Loaf Pan Basque Cheesecake is rich, rustic, and incredibly easy. With its signature caramelized top and creamy center, it’s a no-fuss dessert that looks gourmet but is totally approachable for home bakers. Whether you’re craving a cozy treat or need a small-batch dessert that impresses, this cheesecake hits every note.
It’s the perfect blend of bold, creamy, and slightly smoky flavor in a size that suits everyday life. Simple to make, easy to love, and even easier to devour