This Burnt Basque Cheesecake is a small-batch version of the beloved Spanish dessert, baked in a loaf pan for ease and simplicity. With its caramelized, dark golden top and soft, custard-like center, this cheesecake is a rich and elegant treat that’s surprisingly easy to make. The result? A creamy, bold-flavored dessert with rustic charm and irresistible texture.
Why You’ll Love This Recipe
- Small-batch friendly: Perfect for 2–4 people
- Simple ingredients: No crust, no water bath, no stress
- Bold flavor: Burnt top adds depth to the sweet, creamy interior
- Effortless elegance: Ready in under an hour (plus chilling time)
Ingredients
(Full ingredient quantities in the printable recipe card below)
- Full-fat cream cheese, softened
- Granulated sugar
- Eggs (room temperature)
- Heavy cream
- Vanilla extract
- Salt
- All-purpose flour
How to Make Burnt Basque Cheesecake (Loaf Pan Version)
- Prep the pan:
Preheat your oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy lifting. - Make the batter:
In a large bowl, beat softened cream cheese and sugar until light and smooth. Add eggs one at a time, mixing thoroughly. Pour in heavy cream, vanilla, and salt; beat until silky. - Incorporate the flour:
Sift in the flour and gently fold it in until just combined. - Bake:
Pour the batter into the prepared loaf pan. Tap gently to remove air bubbles. Bake for 40–45 minutes, until the top is deeply golden brown and the center still jiggles slightly. - Chill:
Cool to room temperature, then refrigerate for at least 4 hours (or overnight) before slicing.
Recipe Tips
- Use room temperature cream cheese for smooth blending.
- The center should jiggle slightly—it will firm up as it chills.
- For clean slices, chill overnight and use a hot, sharp knife when slicing.
Optional Variations
- 🍊 Citrus Zest: Add orange or lemon zest for brightness.
- 🍫 Chocolate Swirl: Drizzle in melted dark chocolate before baking.
- ☕ Espresso: Stir in 1 tbsp of instant espresso powder for a mocha twist.
- 🧁 Mini Cheesecakes: Bake in muffin tins for single-serve versions.
- 🌾 Gluten-Free: Use a 1:1 gluten-free flour substitute.
Storage & Make-Ahead Tips
- Store: Refrigerate in an airtight container for up to 5 days.
- Serve: Best enjoyed chilled or after sitting at room temp for 10–15 minutes.
- Not freezer-friendly—freezing affects its creamy texture.
Frequently Asked Questions
Q: Why does the top look burnt?
A: That’s the signature look! The dark, caramelized top balances the rich sweetness inside.
Q: Can I use low-fat cream cheese?
A: You can, but full-fat delivers the creamiest texture.
Q: Is it supposed to jiggle in the middle?
A: Yes! That’s the hallmark of a perfectly baked Basque cheesecake.
Q: Can I double this recipe?
A: Yes, double the ingredients and bake in a 9-inch springform pan for 55–60 minutes.
Final Thoughts
This Burnt Basque Cheesecake in a Loaf Pan delivers big flavor with minimal effort. Whether you’re new to baking or a cheesecake enthusiast, this simplified version brings gourmet quality right to your home kitchen—no crust, no fuss, just beautifully caramelized perfection.
Yield: 6 slices
Prep Time: 10 minutes
Bake Time: 45 minutes
Total Time: 55 minutes + chilling
Calories: ~310 per slice