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basque cheesecake recipe featured
Avatar photoJohnson Maya

Easy Loaf Pan Basque Cheesecake Recipe (Burnt Cheesecake)

A rich, creamy, and slightly burnt Basque cheesecake baked in a loaf pan for easy preparation and serving. With its custard-like center and caramelized top, this Spanish-inspired dessert requires no crust and delivers gourmet results with minimal effort.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500g (2 cups + 2 tbsp) full-fat cream cheese, at room temperature
  • 200g (1¾ cups) granulated sugar
  • 3 large eggs, at room temperature
  • 240ml (1 cup) heavy cream (36% fat)
  • 1 tsp pure vanilla extract
  • 2 tbsp all-purpose flour
  • Pinch of fine sea salt
  • Butter, for greasing loaf pan

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Hand mixer or whisk
  • Mixing bowl
  • Wire rack

Method
 

  1. basque cheesecake recipe recipeCard1
  2. Preheat oven to 325°F (160°C). Generously butter the interior of a 9x5-inch loaf pan, including the top rim. Line the bottom with parchment paper and lightly butter the paper for extra release protection.
  3. In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides as needed to ensure no lumps remain.
  4. Gradually add the sugar and continue beating until the mixture is light and fluffy, forming a pale ribbon when the beaters are lifted, about 3–4 minutes. This step ensures proper aeration for a tender texture.
  5. Add the eggs one at a time, beating well after each addition until fully incorporated. Do not overmix—stop once each egg disappears into the batter.
  6. Slowly pour in the heavy cream and vanilla extract. Sift the flour and salt over the mixture, then fold gently with a silicone spatula using a figure-eight motion until just combined. Avoid overmixing to prevent a dense texture.
  7. Pour the batter into the prepared loaf pan and place on the center oven rack. Bake for 55–65 minutes, until the top is deeply browned (almost charred at edges) and the center jiggles slightly (about a 3-inch wobble).
  8. Remove from oven and let cool in the pan on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before slicing.

Nutrition

Calories: 385 | Carbohydrates: 28 | Protein: 8 | Fat: 27 | Sugar: 25

Notes

STORAGE: Store covered in the refrigerator for up to 5 days. Do not freeze for optimal texture.
MAKE AHEAD: Bake up to 3 days in advance and chill. Slice just before serving.
SUBSTITUTIONS: For dairy-free, use vegan cream cheese and canned coconut cream. For sugar-free, use monk fruit sweetener (1:1 ratio).
PRO TIPS: Use room-temperature ingredients to prevent lumps. Bake until deeply browned—do not underbake. Chill thoroughly for clean slices.
SERVING SUGGESTIONS: Serve with fresh berries, a drizzle of honey, or a dusting of powdered sugar. Pairs beautifully with coffee or dessert wine.
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