This Burnt Basque Cheesecake made in a loaf pan is everything I love about the classic—creamy, rich, caramelized on top—but in a smaller, more manageable size. It’s perfect when I want an indulgent dessert without needing a springform pan or feeding a crowd. With its rustic look and intense flavor, it’s one of the easiest cheesecakes I’ve ever made.

Why You’ll Love This Recipe

I love how forgiving this recipe is. There’s no crust, no water bath, and no worrying about cracks—this cheesecake is meant to look burnt and imperfect. Making it in a loaf pan means it’s great for smaller servings, and I don’t need any fancy equipment. The texture is unbelievably creamy, and the caramelized top adds a slightly bitter edge that balances the sweetness beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Granulated sugar
Eggs
Heavy cream
All-purpose flour
Vanilla extract
Salt

Directions

I preheat my oven to 400°F (200°C) and line a loaf pan with parchment paper, making sure it overhangs so I can lift the cheesecake out easily.
In a large bowl, I beat the cream cheese and sugar together until smooth and fluffy.
I add the eggs one at a time, mixing well after each addition.
I stir in the heavy cream, vanilla, and salt, then sift in the flour and mix until just combined.
I pour the batter into the lined loaf pan and tap it gently on the counter to release any air bubbles.
I bake it for 45–55 minutes, or until the top is deeply browned and the center is still slightly jiggly.
I let it cool in the pan to room temperature, then chill it in the fridge for several hours or overnight before slicing.

Servings and timing

This loaf pan cheesecake makes about 6–8 slices and takes around 1 hour and 15 minutes total, including prep and baking. I recommend chilling it at least 4 hours before serving for the best texture.

Variations

I sometimes add a bit of lemon zest for a subtle citrus brightness.
For a deeper flavor, I mix in a tablespoon of espresso or strong brewed coffee.
I use brown sugar instead of white for a caramel-like twist.
A swirl of fruit puree or jam before baking adds a pop of flavor and color.
To make it gluten-free, I swap the flour with almond flour or a gluten-free blend.

storage/reheating

I store the cheesecake covered in the fridge for up to 5 days. It tastes best when served chilled or brought slightly to room temperature. I don’t reheat it since it’s meant to be served cold. I also freeze slices individually if I want to save them longer—just thaw in the fridge before eating.

FAQs

Can I use a different pan size?

Yes, I can use a square pan or even ramekins for mini versions. I just adjust the baking time—shorter for smaller pans, longer for larger ones.

Why does the top look burnt?

That’s the signature look! The high baking temperature caramelizes the top, giving it a deep color and rich flavor. It’s not overbaked—it’s exactly how it should be.

Can I skip the flour?

Yes, I’ve made versions without flour and they still turn out creamy. The flour adds a bit of structure, but it’s not absolutely necessary.

How do I know when it’s done?

The top should be dark brown and the center slightly jiggly. It’ll firm up as it cools, so I resist the urge to overbake.

What can I serve with it?

I usually enjoy it on its own, but it’s also great with fresh berries, whipped cream, or a drizzle of honey.

Conclusion

This Burnt Basque Cheesecake made in a loaf pan proves that amazing desserts don’t have to be complicated. I love how it turns out perfectly creamy with that signature dark top every time. Whether I’m making it for a special occasion or just treating myself, it always hits the spot with minimal effort and maximum flavor.