Name: Loaf Pan Basque Cheesecake Recipe
Prep time: 15 min
Cook time: PT-489821H19M17S
Total time: 1 h
Cuisine: Basque
Ingredients: 1¾ lb full fat cream cheese bars (or 1 lb 12 oz), softened; 1 cup granulated sugar; 4 large eggs; 1⅔ cup heavy cream; 1 tsp vanilla extract (optional); ¼ tsp salt; ¼ cup all-purpose flour; Butter, for greasing the pan; Parchment paper, for lining the pan

Jump to Recipe· 4.3 from 29 reviews

If you adore rich, creamy desserts with a gorgeous, caramelized top, you are going to fall head over heels for this Loaf Pan Basque Cheesecake Recipe. This cheesecake captures the magic of the classic Basque burnt style but is made in a convenient loaf pan, giving it a unique shape and easier slicing. With a custardy interior that melts in your mouth and a signature deeply browned exterior, this dessert is a showstopper that feels both rustic and indulgent. Whether it’s for a special occasion or just a sweet craving, this recipe is one you’ll want to keep close at hand!

Ingredients You’ll Need

The image shows two white bowls on a white marbled surface. The left bowl contains some white granulated sugar and off-white solid butter with a smooth texture placed side by side. In the right bowl, the mixture is now smooth and creamy with swirls visible on the surface, showing the butter and sugar blended together softly. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Loaf Pan Basque Cheesecake Recipe plays a vital role in creating the perfect balance of creaminess, texture, and that coveted golden-brown crust. These simple pantry staples come together to make something truly extraordinary.

Cream cheese (1¾ lb full fat): The star ingredient, providing that rich, velvety texture and tangy flavor foundation.
Granulated sugar (1 cup): Sweetens the batter while helping to develop the browned top with caramelization.
Eggs (4 large): They bind everything together and give the cheesecake its structure without heaviness.
Heavy cream (1⅔ cup): Adds lush creaminess that makes each bite silky smooth.
Vanilla extract (1 tsp, optional): A subtle touch of warmth and aroma to enhance the flavor depth.
Salt (¼ tsp): Balances the sweetness and intensifies the overall taste.
All-purpose flour (¼ cup): Lightly stabilizes the batter, ensuring that custardy texture stays intact while baking.

How to Make Loaf Pan Basque Cheesecake Recipe

Step 1: Prepare Your Loaf Pan

Start by preheating your oven to a toasty 400°F to get that perfect caramelization. Next, line a 9×5-inch loaf pan with parchment paper—this is key for easy removal and to prevent sticking. Lightly butter the pan first, then press a strip of parchment paper so it hugs the corners and leaves a bit of an overhang. This prep step might seem small but is essential to achieve the rustic edges that characterize a Basque cheesecake.

Step 2: Cream the Base Ingredients

Throw softened cream cheese and granulated sugar into a large mixing bowl. Use a hand-held or stand mixer to blend at low to medium speed for about five minutes. This slow mixing will create a smooth, creamy base without lumps, setting the stage for that lusciously silky texture we’re after.

Step 3: Incorporate the Eggs

Crack in the eggs one at a time, mixing thoroughly after each addition. This step ensures the eggs blend evenly without curdling or overloading the batter. The eggs bring richness and help the cheesecake hold its structure once baked while keeping it tender.

Step 4: Add Cream, Vanilla, and Salt

Pour in the heavy cream along with the vanilla extract and salt. Gently whisk these into the batter, creating a slightly thinner, luscious mixture. The cream intensifies the velvety texture, while the vanilla and salt enhance the cheesecake’s flavor complexity.

Step 5: Fold in the Flour

Sift the flour to avoid clumps and stir it gently into the mixture. This step is crucial because overmixing can toughen the cheesecake, so keep it light and gentle to maintain that soft, jiggly center.

Step 6: Bake to Perfection

Pour the batter into your lined loaf pan and slide it into the oven. Bake for 40 to 45 minutes. You want to catch that golden-brown crust around the edges while keeping the center a little jiggly and light. This combination of textures is what makes the Loaf Pan Basque Cheesecake Recipe so irresistible.

Step 7: Cool and Chill

Once baked, let the cheesecake cool fully at room temperature—it’s important it isn’t rushed. When cool, cover and refrigerate for at least 2 to 4 hours or overnight to allow it to set completely. This chilling step helps bring out the flavors and gives you that perfect slice every time.

How to Serve Loaf Pan Basque Cheesecake Recipe

A thick rectangular cake with a dark brown, slightly uneven top layer sits on brown parchment paper, with crumbs scattered around. A single thick slice of this cake is placed in the center of a white plate below the cake. The slice shows three layers: a thin, darker brown outer crust at the top and edges, and a thick, light yellow, soft and fluffy inner layer with a slightly porous texture. The background surface is a white marbled texture, and to the right, there are some green leaves and purple flowers partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The beauty of this Basque cheesecake lies in its simplicity, so minimal garnishes are best. A light dusting of powdered sugar, a drizzle of honey, or fresh berries add brightness without overpowering the rich flavor and creamy texture.

Side Dishes

A fresh fruit salad or tangy berry compote pairs wonderfully to cut through the richness of the cheesecake. For a decadent touch, serve alongside a dollop of lightly whipped cream or a scoop of vanilla ice cream to elevate your dessert experience instantly.

Creative Ways to Present

Try slicing the Loaf Pan Basque Cheesecake Recipe into thick, generous slabs and plate it with a few fresh mint leaves or edible flowers for a restaurant-quality presentation at home. You can also serve it with a small side of espresso or a cappuccino to complement the caramelized top.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake should be kept tightly covered or in an airtight container in the refrigerator. It stays wonderful for up to 4 days, making it perfect for enjoying a second helping or surprising guests with a ready-made treat.

Freezing

If you want to save some for later, this Basque cheesecake freezes well. Wrap slices tightly in plastic wrap and then foil, or store in a freezer-safe container. When frozen, it can last up to 2 months without losing its signature texture.

Reheating

For a just-baked feel, let frozen cheesecake thaw in the refrigerator overnight. Bring to room temperature before serving or warm briefly in a microwave at low power to avoid ruining the creamy consistency. Avoid overheating, as this can cause separation.

FAQs

Can I use a different pan size for the Loaf Pan Basque Cheesecake Recipe?

While the 9×5-inch loaf pan is ideal for this recipe, you can experiment with slightly different sizes, but be mindful that baking time may vary. A larger pan will yield a thinner cheesecake, while a smaller one will make it thicker and may need extra baking time.

Is it necessary to use full-fat cream cheese?

Yes, full-fat cream cheese is essential to achieve the rich, creamy texture this cheesecake is known for. Reduced-fat versions may result in a less creamy and more crumbly finished product.

Why does the Basque cheesecake have a browned, almost burnt top?

The signature caramelized top comes from baking at a high temperature and the sugar caramelizing in the batter. This not only creates the striking appearance but also adds depth and complexity to the flavor.

Can I make this cheesecake dairy-free or gluten-free?

You could try substituting dairy alternatives such as full-fat vegan cream cheese and coconut cream, and use gluten-free flour if preferred. Just keep in mind the texture and flavor might differ slightly from the traditional version.

What should the texture be like when the cheesecake is done baking?

The edges should be well browned and firm, while the center will still be soft and wobbly. It will set fully as it cools and chills, resulting in the creamy custard that defines the Basque cheesecake.

Final Thoughts

This Loaf Pan Basque Cheesecake Recipe has quickly become one of my absolute favorites to share with friends. It’s incredible how such simple ingredients can come together to create a dessert so rich, creamy, and deeply satisfying. If you love a cheesecake with character and a bit of a rustic edge, this is the recipe to try next. Trust me, once you make it, you’ll want to bake it again and again!