This Basque-Style Cheesecake is a creamy, caramelized, and decadent dessert made in a loaf pan for an easy and elegant twist on the classic Spanish treat. Unlike traditional cheesecakes, Basque cheesecake is intentionally burnt on top, creating a deep, caramelized flavor while keeping the inside ultra creamy and custard-like.
Why You’ll Love This Recipe
- Simple ingredients – Uses pantry staples for a fuss-free dessert.
- No crust needed – The burnt top creates a rich caramelized flavor.
- Creamy & decadent – Soft, custard-like texture with a slight jiggle.
- Loaf pan size – Perfect for smaller gatherings or portion control.
- Make-ahead friendly – Tastes even better after chilling overnight.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1¾ lb full-fat cream cheese, softened (or 1 lb 12 oz – check foil wrapping for oz marks)
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cups heavy cream
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Directions
1. Prepare the Loaf Pan
- Preheat oven to 400°F (200°C).
- Lightly butter a 9×5-inch loaf pan and line it with parchment paper, ensuring at least 2 inches of overhang for easy removal.
2. Make the Cheesecake Batter
- In a large mixing bowl, beat the softened cream cheese and sugar on low-medium speed for 5 minutes until smooth and creamy.
- Add the eggs one at a time, mixing after each until fully combined.
- Whisk in heavy cream, vanilla extract (if using), and salt until well blended.
- Sift in the flour and gently stir until incorporated.
3. Bake the Cheesecake
- Pour the batter into the parchment-lined loaf pan.
- Bake for 40-45 minutes until the top is dark brown with a slightly wiggly center.
- Remove from the oven and let cool at room temperature.
4. Chill & Serve
- Cover and refrigerate for at least 2-4 hours, preferably overnight for the best texture.
- Slice and serve chilled.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour (plus chilling time)
Variations
- Chocolate Basque Cheesecake – Add 2 tbsp cocoa powder for a chocolatey twist.
- Citrus Zest – Add lemon or orange zest for a fresh, bright flavor.
- Spiced Version – Mix in ½ tsp cinnamon or nutmeg for warmth.
- Salted Caramel Drizzle – Top with caramel sauce and flaky sea salt before serving.
- Berry Swirl – Swirl in pureed raspberries or blueberries before baking.
Storage & Freezing
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
1. Why is the top of Basque cheesecake burnt?
The high baking temperature caramelizes the sugars in the batter, creating a signature burnt, flavorful top.
2. How do I know when my cheesecake is done?
The edges should be dark brown, and the center should still jiggle slightly when you shake the pan.
3. Can I use a different pan size?
Yes! For an 8-inch round pan, bake at 400°F for 50-55 minutes.
4. Can I skip the flour?
Yes! The cheesecake will still set, but it will be even softer and creamier.
5. Why is my cheesecake too dense?
Overmixing can incorporate too much air, making it dense instead of creamy. Mix just until combined.
6. Can I serve it warm?
Basque cheesecake is best chilled, but you can serve it slightly warm if you prefer a softer texture.
7. What’s the best way to cut Basque cheesecake?
Use a sharp knife, wiping it clean between cuts for smooth slices.
8. Can I make this cheesecake ahead of time?
Yes! It’s best made a day ahead and refrigerated overnight for the creamiest texture.
9. What’s the difference between Basque cheesecake and classic cheesecake?
Basque cheesecake has no crust, a burnt caramelized top, and a creamier, custard-like center compared to traditional cheesecake.
10. Can I use low-fat cream cheese?
Full-fat cream cheese is best for texture, but low-fat can be used with a slightly different consistency.
Conclusion
This Basque-Style Loaf Pan Cheesecake is a rich, creamy, and slightly burnt cheesecake that’s easy to make and full of deep caramelized flavors. Whether you’re a cheesecake lover or trying Basque-style cheesecake for the first time, this delicious, custardy dessert is sure to impress. Try it today and enjoy every creamy bite!
Print
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Loaf Pan Basque Cheesecake is a creamy, rich, and slightly caramelized Spanish-style cheesecake baked in a standard 9×5-inch loaf pan. With its burnt top, custard-like center, and deep vanilla flavor, this decadent dessert is easy to make and perfect for any occasion!
Ingredients
- 1 3/4 lbs full-fat cream cheese (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1 2/3 cups heavy cream
- 1 tsp vanilla extract (optional)
- 1/4 tsp salt
- 1/4 cup all-purpose flour
Instructions
1. Prepare the Oven & Loaf Pan:
- Preheat the oven to 400°F (200°C).
- Lightly butter a 9×5-inch loaf pan.
- Line it with a long strip of parchment paper, pressing it into the corners and leaving at least 2 inches of overhang around the edges. Trim any excess.
2. Make the Batter:
- In a large bowl, beat cream cheese and sugar with a hand mixer on low-medium speed for 5 minutes, until smooth. (A stand mixer works too!)
- Add eggs one at a time, mixing after each addition until fully combined.
- Stir in heavy cream, vanilla extract, and salt using a whisk.
- Sift in the flour and gently fold it into the batter until smooth.
3. Bake the Cheesecake:
- Pour the batter into the parchment-lined loaf pan.
- Bake for 40-45 minutes. The top should be dark golden brown with a slightly lighter center. The middle will be soft and jiggly—this is normal!
4. Cool & Serve:
- Let the cheesecake cool completely at room temperature.
- Cover and refrigerate for at least 2-4 hours (or overnight) for the best texture.
- Slice and serve chilled!
Notes
- For a deeper caramel flavor, bake at 425°F for 5-10 extra minutes.
- Make it gluten-free: Swap all-purpose flour for almond or rice flour.
- Want extra creaminess? Add ½ cup sour cream to the batter.
- Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
