Name: Loaf Pan Basque Cheesecake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Spanish
Ingredients: 16 ounces cream cheese, softened; 2/3 cup granulated sugar; 3 large eggs; 1 cup heavy cream; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 tablespoon all-purpose flour; Butter for greasing; Parchment paper for lining

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If you’ve ever longed for a dessert that’s delightfully creamy, stunningly caramelized on top, and impossibly easy to make, Loaf Pan Basque Cheesecake is your golden ticket. Imagine all the drama of a classic Basque cheesecake, but in a cozier loaf pan format that’s tailor-made for sharing (or, let’s be honest, savoring yourself over a few indulgent nights). With its signature burnt top, silky custard-like center, and barely-there crust, this beauty manages to be both rustic and elegant. Whether you’re new to baking cheesecakes or a seasoned pro, Loaf Pan Basque Cheesecake offers up irresistible flavor and texture with minimal fuss—just pure, creamy bliss in every bite.

Loaf Pan Basque Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of Loaf Pan Basque Cheesecake is that the ingredients are straightforward, but each one plays a starring role in creating that rich, dreamy texture and dramatic look. No mysterious components here—just high-quality staples that make each slice melt-in-your-mouth delicious.

Cream Cheese: The creamy foundation—be sure it’s softened for the smoothest, dreamiest texture.
Granulated Sugar: Just enough to sweeten without overshadowing the tang of the cream cheese.
Large Eggs: These bring structure and help set up that lush, custardy center we adore.
Heavy Cream: Gives the cheesecake its signature richness and silky mouthfeel.
Vanilla Extract: A splash to round out the flavors with a subtle warmth.
Salt: Just a pinch to balance the sweetness and intensify flavor.
All-Purpose Flour: A tiny bit goes a long way, giving the cheesecake a delicate structure while staying gloriously creamy.
Butter for Greasing: Ensures a quick release from the pan and adds a hint of richness around the edges.
Parchment Paper for Lining: Essential for effortless unmolding and keeping that caramelized top intact.

How to Make Loaf Pan Basque Cheesecake

Step 1: Prepare the Loaf Pan

Begin by preheating your oven to a toasty 425°F. Grease a 9×5-inch loaf pan with butter, then line it with parchment paper, making sure there’s enough overhang on the sides for easy lifting later. This little setup not only prevents sticking but also guarantees you’ll get that picture-perfect, burnt top undisturbed.

Step 2: Make the Creamy Base

In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is completely smooth and creamy. You want zero lumps here—really take your time. The smoother the base, the silkier your Loaf Pan Basque Cheesecake will turn out.

Step 3: Add Eggs, Cream, and Flavorings

Add the eggs one at a time, mixing well after each addition. This step ensures each egg is fully incorporated before moving to the next, which keeps your batter glossy and uniform. Pour in the heavy cream, vanilla extract, and salt, and mix until everything is blended beautifully.

Step 4: Incorporate the Flour

Sift in the all-purpose flour right over the bowl. Gently stir just until the flour disappears into the mix. Overmixing here can make the texture heavier, so stop as soon as everything is combined.

Step 5: Bake for That Burnt Top

Pour your velvety batter into the prepared loaf pan and tap it lightly on the counter to pop any big air bubbles. Slide the pan into the oven and bake for 40 to 45 minutes. You’re looking for a deeply golden, charred top that still jiggles ever-so-slightly in the center. For that signature burnt look, avoid covering the pan during baking—just let it do its thing.

Step 6: Cool and Chill

Once out of the oven, let your Loaf Pan Basque Cheesecake cool to room temperature in the pan. Next, cover and chill it in the fridge for at least 4 hours (or overnight if you can stand the wait). This rest time is where all the magic happens—your cheesecake will set up, becoming sliceable yet undeniably creamy in the middle.

How to Serve Loaf Pan Basque Cheesecake

Garnishes

Even though Loaf Pan Basque Cheesecake is a show-stopper on its own, a few thoughtful garnishes can take things over the top. Try a dusting of powdered sugar, a handful of fresh berries, or a drizzle of honey for subtle sweetness. A dollop of whipped cream or a sprinkle of flaky sea salt adds a little chef’s-kiss at the table.

Side Dishes

Keep things simple so your cheesecake’s flavors can shine. Serve slices alongside espresso, strong coffee, or a cup of black tea for balance. If you’re hosting, a bowl of macerated cherries or a light fruit salad brings welcome contrast to the richness.

Creative Ways to Present

If you love a little drama, slice your Loaf Pan Basque Cheesecake into thick rectangles and plate them on slate boards or rustic wooden trays for that Spanish tavern vibe. Individual servings in ramekins or mason jars give it a personal, modern twist, while layering slices with caramel sauce or roasted fruit makes for a truly decadent dessert parfait.

Make Ahead and Storage

Storing Leftovers

Loaf Pan Basque Cheesecake keeps beautifully in the fridge. Simply cover the leftovers tightly (plastic wrap or an airtight container works best) and they’ll stay fresh for up to 4 days. The flavors can actually deepen as it sits, making your second-day slice just as irresistible as the first.

Freezing

Need to prep ahead or save a few slices for later? Freeze individual pieces tightly wrapped in plastic and aluminum foil, or place the whole loaf in an airtight freezer bag. To enjoy, thaw overnight in the fridge—your cheesecake will taste just as luscious.

Reheating

If you prefer your Loaf Pan Basque Cheesecake a touch warmer, gently bring it to room temperature before serving. Avoid the microwave, as it can alter the texture; a short sit on the counter will do the trick, letting those creamy flavors shine through.

FAQs

Can I use a different size pan for this recipe?

You can, but the iconic texture and dramatic top are perfected in a 9×5-inch loaf pan. If you swap to a different size, watch the baking time closely and know that the final height and creaminess may change.

Why does the center stay jiggly even after baking?

This is actually a trademark of Loaf Pan Basque Cheesecake! The center is meant to be custardy and creamy; it will firm up as it cools and chills, creating that dreamy, spoonable texture.

Can I flavor the cheesecake with citrus or other extracts?

Absolutely! While classic Loaf Pan Basque Cheesecake calls for vanilla, a touch of orange or lemon zest can add a lovely brightness. Swap or add extracts sparingly so the cream cheese flavor remains front and center.

Is it okay if the top looks really dark?

Yes, that “burnt” top is intentional! It adds caramelized depth and character, while protecting the silky interior. Don’t be tempted to pull it early unless you want to miss out on that signature flavor.

Do I need a water bath?

Nope! One of the best features of Loaf Pan Basque Cheesecake is that there’s no need for a water bath. The high heat is what creates the unique crust and the soft, custard-like middle, hassle-free.

Final Thoughts

If you’re ready to wow your tastebuds—and maybe a few friends—give Loaf Pan Basque Cheesecake a try. It’s one of those rare desserts that’s incredibly easy but tastes (and looks) like you’ve pulled off something truly spectacular. I can’t wait for you to taste that crackly top and dreamy center. Happy baking!

Loaf Pan Basque Cheesecake Recipe

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4.9 from 24 reviews

Author: admin
Total Time: 5 hours (includes chilling)
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the creamy and decadent delight of a Loaf Pan Basque Cheesecake. This easy-to-make, crustless cheesecake features a signature burnt top and a soft, custard-like center that will have you craving for more. Perfect for small gatherings or a special treat for yourself.

Ingredients

Scale

Cheesecake:

16 ounces cream cheese, softened
2/3 cup granulated sugar
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon all-purpose flour

Additional:

Butter for greasing
Parchment paper for lining

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Instructions

Preheat the Oven: Preheat the oven to 425°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
Mix Cheesecake Batter: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream, vanilla extract, salt, and flour.
Bake: Pour batter into the pan and bake for 40–45 minutes until the top is golden and the center jiggles slightly.
Cool and Chill: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before slicing.