This loaf pan basque cheesecake recipe was born on one of those days when I wanted something indulgent but didn’t feel like dragging out a springform pan, water bath, or half my kitchen. I love basque cheesecake for its bold, burnt top and custardy center, but sometimes you just want a smaller batch that fits real life, not a restaurant kitchen.
After a few test runs, some slightly overbrowned edges, and one version my kids tried to eat warm straight out of the pan, I landed on a method that works beautifully in a simple loaf pan. The texture stays creamy, the top gets that signature caramelized finish, and cleanup is way easier.
This recipe is for home cooks who want big flavor without complicated steps. It takes about 10 minutes to mix, bakes in under an hour, and feels fancy enough for guests while still being weeknight-friendly.
Why you’ll love this Loaf pan basque cheesecake recipe
- No springform pan or water bath required
- Perfect size for small families or couples
- Creamy, custard-like center every time
- Signature basque burnt top without stress
- Minimal ingredients you likely already have
- Forgiving baking style, cracks are welcome
- Easy to slice and serve straight from the pan
One thing I really appreciate is how low-pressure this cheesecake is. Traditional cheesecakes demand precision and patience. Basque cheesecake is the opposite. It’s rustic, bold, and honestly pretty hard to mess up. Baking it in a loaf pan makes it even more approachable, especially if you’re short on space or time.
Tips for success
Use room temperature cream cheese. This matters more than anything else. Cold cream cheese leads to lumps, and once they’re in there, they don’t fully disappear. I tested one batch straight from the fridge and the texture just wasn’t as smooth.
Line your loaf pan generously with parchment. Let the paper hang over the sides. Basque cheesecake rises, falls, and sticks if it can. The parchment makes removal effortless and keeps the edges intact.
Don’t overmix. Once the eggs are in, mix just until combined. Overmixing adds air, which can cause excessive puffing and collapse. A little collapse is normal, but we don’t want a crater.
Watch color, not just time. Every oven is different. You want a deeply golden to dark brown top, almost burnt-looking, while the center still jiggles slightly. If it looks pale, give it a few more minutes.
Let it cool completely before slicing. I know it’s tempting. I tested slicing it warm, and while tasty, the texture sets up much better after cooling and chilling.
Nutrition and health notes
Basque cheesecake is an indulgent dessert, and that’s okay. It’s rich in fats and protein from cream cheese and eggs, which contribute to its satisfying texture and flavor. According to USDA FoodData Central, dairy-based desserts provide calcium and protein but should be enjoyed in moderation
Because this recipe skips a crust, it’s lower in refined carbohydrates compared to many traditional cheesecakes. That doesn’t make it a health food, but it does mean fewer processed ingredients overall.
Portion size matters here. I find thin slices are more than enough, especially since the flavor is intense and creamy. Pairing it with fresh fruit or serving it after a lighter meal helps keep things balanced.
Serving ideas and pairings
- Serve chilled with fresh berries
- Add a spoon of lightly sweetened whipped cream
- Pair with strong coffee or espresso
- Serve after a savory meal like philly cheesesteak tortellini
- Finish with a drizzle of fruit sauce or honey
- Serve alongside a light dessert like sampaguita ice cream
- Slice thinly for dessert boards or gatherings
- Enjoy plain, it honestly doesn’t need much
This cheesecake shines on its own, but it also plays well with lighter, refreshing sides. I like keeping the toppings simple so that burnt, caramelized flavor stays front and center.
Storage and make ahead
Store leftover basque cheesecake covered in the refrigerator for up to 4 days. The flavor actually improves after the first day as it fully sets and chills.
This recipe is perfect for making ahead. I often bake it the night before, let it cool at room temperature, then chill overnight. It slices cleaner and tastes richer the next day.
Freezing is possible, but the texture changes slightly. If you do freeze it, wrap individual slices tightly and thaw overnight in the fridge. Avoid microwaving, as it can cause uneven texture and weeping.
Loaf pan basque cheesecake recipe
Description
This loaf pan Basque cheesecake recipe is a smaller-batch version of the famous burnt cheesecake, baked hot for a deeply caramelized top and an ultra-creamy center using a simple loaf pan.
Ingredients
Instructions
Prep the pan and oven
Preheat your oven to 220°C. Line a standard loaf pan with parchment paper, letting it hang over the sides. Don’t worry about making it pretty, those wrinkles are part of the Basque cheesecake look.
Mix the base
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. I mix for about 2 minutes until there are no lumps. Scrape the bowl often, those sneaky cream cheese pockets like to hide.
Add eggs one at a time
Beat in the eggs one at a time, mixing just until combined. Don’t overdo it here, too much air can mess with that silky texture we want.
Finish the batter
Pour in the heavy cream, vanilla if using, salt, and flour. Mix gently until smooth. The batter should be pourable and glossy, almost like thick custard.
Bake hot and fast
Pour the batter into the lined loaf pan. Bake for 40 to 45 minutes. You’re looking for a deeply golden, almost burnt top with a center that still jiggles when you gently shake the pan. No jiggle at all means it’s overbaked.
Cool and set
Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours. This step matters. The texture transforms as it chills.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 538.71kcal
- % Daily Value *
- Total Fat 42.71g66%
- Cholesterol 214.17mg72%
- Sodium 380.92mg16%
- Potassium 174.92mg5%
- Total Carbohydrate 31.56g11%
- Dietary Fiber 0.03g1%
- Sugars 29.13g
- Protein 9.06g19%
- Vitamin A 435.87 mcg
- Vitamin C 0.23 mg
- Calcium 114.09 mg
- Iron 0.63 mg
- Vitamin D 1.13 mcg
- Vitamin E 1.28 mg
- Vitamin K 2.93 mcg
- Vitamin B6 0.09 mg
- Vitamin B12 0.45 mcg
- Phosphorus 154.84 mg
- Magnesium 12.95 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Doneness cue: The edges should look set and puffed, the center should wobble like gelatin, not slosh like soup.
- Why the loaf pan works: I tested this against a round pan and the loaf gives taller slices with a creamier middle.
- Cracks are normal: If it cracks or collapses slightly, congrats, that’s authentic Basque cheesecake.
- Too dark too fast: If your oven runs hot, place the pan on a lower rack and check at 35 minutes.
- Serving tip: Let it sit at room temperature for about 20 minutes before slicing for the best texture.
- Storage: Keep covered in the fridge for up to 4 days. It actually tastes better on day two.
