This loaf pan basque cheesecake is incredibly creamy and rich, has a signature burnt top, and is made in a standard-sized loaf pan.
This cheesecake is the perfect mix of creamy, rich, and slightly caramelized flavors, all packed into a smaller, easier-to-make version of the classic Basque cheesecake.
It has that signature burnt top that gives it a deep, almost toasty flavor, balancing out the smooth, melt-in-your-mouth filling underneath.
Unlike traditional cheesecakes, this one doesn’t need a crust or a water bath—just a simple batter poured into a standard loaf pan, baked at high heat until beautifully golden and jiggly in the center.
Once it cools and chills, the texture becomes unbelievably soft, almost like a mix between cheesecake and custard.
It’s simple, delicious, and perfect for when you want a decadent dessert without the hassle of a full-sized cake.
Plus, since it’s made in a loaf pan, it’s the ideal size for smaller gatherings or just treating yourself to something special!
For more delicious cheesecake recipes, check out my strawberry cheesecake bars, brownie cheesecake, baklava cheesecake, creamy vanilla cheesecake, and pistachio cheesecake.
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Why this recipe works
- Made in a loaf pan- no need for a special cheesecake pan! A simple loaf pan makes this easy to bake and perfect for smaller portions.
- Burnt Basque style cheesecake- that deep golden, slightly burnt top adds a rich, caramelized flavor that balances the creamy sweetness inside.
- Made without a crust- to make this cheesecake easier than it is, its made without a cookie or graham cracker base. This cheesecake is all about the filling, baked to perfection.
- Creamy texture- this cheesecake has an incredibly soft, smooth, and almost custard-like, texture that will melt in your mouth in every bite.
- Easy and made in one bowl- no complicated steps, no water bath—just mix everything in one bowl, bake, chill, and enjoy!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Cream cheese- the most important ingredient in this recipe is cream cheese. To ensure a cheesecake with no cracks, use full-fat cream cheese and make sure it's at room temperature.
Granulated sugar- you will need one cup of granulated sugar for the filling. The cheesecake will be sweet, but not too sweet. ¾ cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- you will need 3 large eggs for this recipe. To get a perfect classic cheesecake, make sure that the eggs are at room temperature.
Heavy cream- make sure that your heavy whipping cream is at room temperature.
Lemon zest- use fresh lemon zest for a stronger flavor.
Flour- use all-purpose flour for this, you can also use cornstarch.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Instructions
Preheat the oven to 400°F (200°C) and line a loaf pan with parchment paper, leaving an extra overhang for easy removal.
In a large mixing bowl, add the room-temperature cream cheese, sugar, vanilla extract, salt, and lemon juice, and mix with an electric hand mixer until smooth and creamy.
Whisk the eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
Slowly pour the heavy cream into the mixture, mixing constantly with the electric hand mixer on low. Sift the flour into the mixture and mix until combined and no lumps of flour show.
Pour the batter into the pan. Transfer the batter to the lined loaf pan, smoothing the top.
Bake for 25-35 minutes, or until the top is deep golden brown and the center is still slightly jiggly.
Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours (or overnight) to set. Carefully lift the cheesecake from the pan using the parchment paper, slice, and serve.
Expert Tips
- Use room temperature ingredients. Softened cream cheese and room temperature eggs blend more smoothly, creating a creamy texture without lumps.
- Don’t overmix. Mix the batter until just combined to avoid incorporating too much air, which can cause cracks or a fluffy, cake-like texture instead of creamy richness.
- Use full-fat cream cheese and heavy cream. Low-fat substitutes won’t give the same rich and velvety texture that makes Basque cheesecake so good.
- Line the pan with parchment paper. Make sure the parchment extends above the edges of the loaf pan for easy removal and to prevent sticking.
- Bake at high heat. Don’t lower the heat, or you’ll miss the deep golden color and slight bitterness that balances the sweetness.
- Don’t overbake. The center should still be slightly jiggly when you take it out. It will continue to set as it cools, giving it a creamy, custard-like texture.
- Let it cool before chilling. Allow the cheesecake to cool at room temperature before refrigerating to prevent condensation from forming on top.
- Chill for at least 4 hours. This helps the flavors develop and gives the cheesecake its signature smooth, melt-in-your-mouth texture.
Faq's
Yes! You can make a Basque cheesecake in a loaf pan, and it turns out just as creamy and delicious as the traditional version.
The smaller size makes it easier to bake, requires no water bath, and still gets that signature burnt top and rich, custardy texture.
Basque cheesecake has a burnt top, no crust, and a soft, custardy center, while regular cheesecake is dense, smooth, and often baked with a crust at a lower temperature.
Your Basque cheesecake may not be smooth due to overmixing, cold ingredients, or overbaking. Too much air makes it uneven, lumps come from cold cream cheese, and overbaking dries it out.
Use room-temperature ingredients, mix gently, and bake until slightly jiggly for the best texture!
Basque cheesecake, from San Sebastián in Spain’s Basque region, is a crustless cheesecake with a caramelized, burnt top and a creamy, custard-like center.
It’s baked at high heat, giving it a rich, toasty flavor and a soft, slightly jiggly texture.
I used a 9 by 5-inch loaf pan for this bread recipe, but you can use 12x5-inch loaf pan or your favorite loaf pan for this.
Storing
Store this cheesecake in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
First, allow the cheesecake to cool completely and set in the fridge after baking. Once it's chilled, remove it from the pan and wrap it tightly in plastic wrap, ensuring no part of the cake is exposed to air.
Then, cover it with aluminum foil or place it in an airtight freezer bag for extra protection against freezer burn. Freeze for up to 3 months.
When you're ready to enjoy your cheesecake, thaw it by moving it from the freezer to the refrigerator. Let it sit in the fridge for several hours or overnight until it's fully defrosted and ready to serve.
Substitutions
Gluten-free- this recipe is easy to turn gluten-free, simply swap the flour with gluten-free flour or use cornstarch.
Variations
Mixed berry Basque cheesecake- add ½ cup of mixed berries (like strawberries, raspberries, or blueberries) to the batter, or top with ¼ cup of berry compote after baking for a fruity twist.
Chocolate Basque cheesecake- fold in 4 oz of melted dark or milk chocolate for a rich, fudgy flavor that pairs perfectly with the creamy filling.
Coffee Basque cheesecake- stir in 1-2 teaspoon of instant coffee granules or 1 teaspoon of espresso powder for a subtle coffee flavor that balances the cheesecake’s richness.
Lemon Basque cheesecake- add 1 teaspoon of lemon zest and an additional 1 tablespoon of lemon juice to the batter for a refreshing citrusy kick.
Serving Tips
Whipped cream- top each slice of cheesecake with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cheesecake.
Strawberry sauce- top this cheesecake with strawberry sauce for a delicious twist. I recommend using my homemade strawberry topping.
Berries- serve each slice of cheesecake with fresh berries of your choice, like raspberries, blueberries, strawberries, blackberries, etc.
Equipment
- Mixing bowls- best glass mixing bowls.
- Whisk set- my favorite copper whisk set.
- Loaf pan
- Offset spatula
- Rubber spatula
- Electric hand mixer
More loaf pan recipes
Orange Pound Cake- This orange pound cake is loaded with orange flavor, is moist, buttery, dense, and topped with a delicious orange glaze.
Chocolate Pound Cake- This moist chocolate pound cake has a buttery crumb that melts in your mouth and is topped with a rich chocolate ganache.
Marble Loaf Cake- This easy marble loaf cake is moist and flavorful and topped with a thick and luscious layer of chocolate ganache.
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If you liked this recipe
📖 Recipe
Loaf Pan Basque Cheesecake
Ingredients
- 19.4 oz Cream cheese room temperature, full-fat
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- ¼ teaspoon Kosher salt
- ¾ cup Granulated sugar
- 3 Eggs
- 1 ¼ cups Heavy cream
- 2 tablespoon Flour
Instructions
- Preheat the oven to 400°F (200°C) and line a loaf pan with parchment paper, leaving an extra overhang for easy removal.
- In a large mixing bowl, add the room-temperature cream cheese, sugar, vanilla extract, salt, and lemon juice, and mix with an electric hand mixer until smooth and creamy.
- Whisk the eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
- Slowly pour the heavy cream into the mixture, mixing constantly with the electric hand mixer on low. Sift the flour into the mixture and mix until combined and no lumps of flour show.
- Pour the batter into the pan. Transfer the batter to the lined loaf pan, smoothing the top.
- Bake for 25-35 minutes, or until the top is deep golden brown and the center is still slightly jiggly.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours (or overnight) to set. Carefully lift the cheesecake from the pan using the parchment paper, slice, and serve.
Notes
- Use room temperature ingredients. Softened cream cheese and room temperature eggs blend more smoothly, creating a creamy texture without lumps.
- Don’t overmix. Mix the batter until just combined to avoid incorporating too much air, which can cause cracks or a fluffy, cake-like texture instead of creamy richness.
- Use full-fat cream cheese and heavy cream. Low-fat substitutes won’t give the same rich and velvety texture that makes Basque cheesecake so good.
- Line the pan with parchment paper. Make sure the parchment extends above the edges of the loaf pan for easy removal and to prevent sticking.
- Bake at high heat. Don’t lower the heat, or you’ll miss the deep golden color and slight bitterness that balances the sweetness.
- Don’t overbake. The center should still be slightly jiggly when you take it out. It will continue to set as it cools, giving it a creamy, custard-like texture.
- Let it cool before chilling. Allow the cheesecake to cool at room temperature before refrigerating to prevent condensation from forming on top.
- Chill for at least 4 hours. This helps the flavors develop and gives the cheesecake its signature smooth, melt-in-your-mouth texture.
Zooc says
This is a great recipe. Follow it exactly and it’s delicious. Highly recommend. Nothing beats the burnt cheesecake from La Viña in San Sebastián Spain but this is pretty good
Pasha says
Thank you for the recipe, it turned out great.