Burnt Basque Cheesecake in a Loaf Pan Recipe

If you’ve been curious about the ever-popular Burnt Basque Cheesecake but don’t have that deep, round pan, I’ve got a game-changer for you: the Burnt Basque Cheesecake in a Loaf Pan Recipe. Trust me, this twist not only works beautifully but creates a stunning, rustic cake that fits perfectly on your counter or for sharing. I love how the loaf pan gives you those signature caramelized edges all around and a creamy, custardy center that’s impossibly smooth.

What makes this recipe especially worth trying is how approachable it is—no fancy tools or tricky techniques needed. It’s a perfect dessert for those times you want to impress without fuss, whether that’s a casual brunch or an intimate weekend treat. Plus, using a loaf pan means easier portioning and storing, which is a win in my book.

Ingredients You’ll Need

Each ingredient in this Burnt Basque Cheesecake in a Loaf Pan Recipe plays a vital role in delivering that silky texture and burnt-just-right flavor. I like to use room temperature cream cheese and eggs to ensure everything blends smoothly, while a touch of salt enhances the sweetness without overwhelming it.

• Full-Fat Cream Cheese: The star of the show! Using full-fat gives you that rich, creamy texture that’s essential.
• Granulated Sugar: It dissolves nicely into the batter for balanced sweetness and helps with the caramelized crust.
• Eggs: At room temperature for a smoother batter and even baking.
• Heavy Cream: Adds richness and a luxurious mouthfeel; lighter cream can be used but expect subtle texture differences.
• All-Purpose Flour: Just a small amount to help the cheesecake hold together without being cakey; gluten-free flour works if needed.
• Salt: Enhances all the flavors—don’t skip it, even in a sweet dish!
• Optional Toppings – Whipped Cream, Fresh Berries, Caramel Sauce:Perfect to add brightness, texture, and a sweet finish when serving.

Variations

I love how flexible the Burnt Basque Cheesecake in a Loaf Pan Recipe is—you can easily tweak it to your tastes or dietary needs without losing any of the signature charm. Feel free to play around until you find your perfect version!

• Dairy-Free Option: I’ve swapped cream cheese and heavy cream with coconut cream and dairy-free cream cheese; it’s surprisingly good and great for friends with allergies.
• Flavor Boosts: Adding a teaspoon of vanilla extract or citrus zest can brighten up the flavor if you want a twist.
• Mini Loaf Pans: For individual servings, try this recipe in mini pans—it’s a hit at parties and makes portion control easy.
• Less Sweet: If you prefer your desserts less sugary, reduce the granulated sugar slightly; I find ½ cup still works well.

How to Make Burnt Basque Cheesecake in a Loaf Pan Recipe

Step 1: Prep and Heat Things Up

Start by preheating your oven to 400°F (200°C). Meanwhile, line your loaf pan with parchment paper, making sure the paper extends up the sides. This helps achieve that signature burnt edge and makes it easier to lift out your cheesecake later. I like to grease the pan gently first so the parchment sticks nicely.

Step 2: Cream Your Ingredients

In a large bowl, beat your room temperature cream cheese until smooth and creamy with no lumps. Next, add the sugar gradually and continue mixing. Once that’s incorporated, add the eggs one at a time, ensuring each is fully blended before the next. This slow mixing keeps your batter silky and prevents curdling.

Step 3: Gently Fold in Flour and Cream

Sprinkle your flour over the batter and gently fold it in—avoid over-mixing to maintain the cake’s delicate texture. Finally, stir in the heavy cream and salt until you have a smooth, runny batter that will bake into that perfect custardy consistency.

Step 4: Bake and Watch the Magic

Pour the batter into your prepared loaf pan and pop it into the oven. Bake for about 50-60 minutes, checking at 50 minutes—you’re looking for a deeply browned top that’s almost burnt but not bitter. The center should still jiggle slightly when you shake the pan gently, like a panna cotta. This is exactly where you want it for that creamy texture.

Step 5: Cool and Chill

When it’s out of the oven, let the cheesecake cool completely in the pan at room temperature. Then, cover and refrigerate for at least 4 hours or overnight—this resting time is crucial for the flavors to develop and the texture to set beautifully.

How to Serve Burnt Basque Cheesecake in a Loaf Pan Recipe

Garnishes

I swear by topping my slice with lightly sweetened whipped cream and a handful of fresh berries. The cream balances the burnt caramelized notes perfectly, while the berries add a fresh, tangy pop that keeps each bite exciting. For a celebration, a drizzle of homemade or store-bought caramel sauce elevates it to pure indulgence.

Side Dishes

Pairing this Burnt Basque Cheesecake in a Loaf Pan Recipe with a scoop of vanilla ice cream or a cup of strong espresso creates a lovely balance. Sometimes, I serve it alongside fruit compote or a small green salad with tangy vinaigrette to offset the richness.

Creative Ways to Present

For special occasions, I like to slice the loaf cheesecake and arrange the slices fanned out on a wooden board with edible flowers sprinkled around. Adding some toasted nuts or a dusting of powdered sugar creates an inviting, elegant look that makes guests ooh and ahh before the first bite.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover Burnt Basque Cheesecake tightly wrapped in plastic wrap or in an airtight container in the fridge. This keeps it moist without drying out, and it’s easy to grab a slice anytime. Just try to consume within 4-5 days for the best texture and flavor.

Freezing

If you want to freeze it, slice the cheesecake first and wrap each piece individually in plastic wrap, then foil. This way, you can thaw one slice at a time, which works perfectly for portion control. I recommend thawing overnight in the fridge for the best texture.

Reheating

I generally enjoy it cold straight from the fridge, but if you prefer it a bit warm, a quick 10-15 second zap in the microwave softens the texture just right without melting it totally. Avoid overheating or you’ll lose the creamy center that makes this cheesecake so special.

FAQs

Final Thoughts

This Burnt Basque Cheesecake in a Loaf Pan Recipe has quickly become one of my favorite desserts to make when I want something special but fuss-free. The simplicity of ingredients combined with that show-stopping burnt crust and creamy center always impresses friends and family. If you haven’t tried making a Basque cheesecake yet, this loaf pan method is a fantastic place to start—easy, forgiving, and incredibly delicious. Give it a go, and I’m sure you’ll keep coming back for more slices!

Burnt Basque Cheesecake in a Loaf Pan Recipe

★★★★★ 4.7 from 66 reviews

• Author: Touba
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Basque

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Description

A rich and creamy Burnt Basque Cheesecake adapted to a loaf pan for easier slicing and serving. This decadent dessert features a deeply caramelized top with a smooth interior, made with simple pantry ingredients like cream cheese, sugar, eggs, heavy cream, and a hint of flour. Optional toppings like whipped cream, fresh berries, and caramel sauce add a delightful finishing touch.

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Ingredients

Scale 1x2x3x

For the Cake

• 16 oz Full-Fat Cream Cheese, room temperature
• ¾ cup Granulated Sugar
• 3 large Eggs, at room temperature
• 1 cup Heavy Cream (can substitute with lighter cream)
• ¼ cup All-Purpose Flour (gluten-free alternatives work)
• ¼ teaspoon Salt

Optional Toppings

• 1 cup Whipped Cream, for serving
• 1 cup Fresh Berries, for serving
• ½ cup Caramel Sauce, for drizzling on top

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a loaf pan thoroughly or line it with parchment paper to prevent sticking.
2. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the room temperature cream cheese with the granulated sugar until smooth and creamy, ensuring there are no lumps.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition to integrate fully into the batter.
4. Incorporate Cream, Flour, and Salt: Slowly pour in the heavy cream, then sift in the flour and add the salt. Mix gently until the batter is smooth and homogeneous.
5. Pour Batter into Loaf Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
6. Bake the Cheesecake: Bake in the preheated oven for about 50-60 minutes until the top is deeply caramelized and burnt-looking, but the center still jiggles slightly when shaken.
7. Cool and Chill: Remove the cheesecake from the oven. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to firm up and develop flavor.
8. Serve: Slice the chilled cheesecake and serve with optional whipped cream, fresh berries, and a drizzle of caramel sauce for an indulgent dessert experience.

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Notes

• Ensure all dairy ingredients are at room temperature for a smooth batter.
• Use a parchment lining in the loaf pan for easier removal.
• Baking times may vary depending on your oven and loaf pan size; watch carefully to get the signature burnt top without overcooking the inside.
• Chilling is crucial for clean slicing and enhancing flavor and texture.
• Optional toppings can be customized according to preference.

Keywords: Burnt Basque Cheesecake, Basque cheesecake loaf, creamy cheesecake, burnt top cheesecake, caramelized cheesecake, easy cheesecake recipe