Print

The Best Burnt Basque Cheesecake Made in a Loaf Pan

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Burnt Basque Cheesecake made in a loaf pan delivers all the rich, creamy, caramelized goodness of the classic dessert in a smaller, easier-to-make version. With no crust and no water bath, it’s a low-effort, high-reward treat.

Ingredients

  • 16 oz (450g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, allowing overhang on all sides.
  2. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in heavy cream, vanilla extract, and salt.
  5. Sift in flour and mix until just combined. Do not overmix.
  6. Pour batter into prepared loaf pan and tap gently to release air bubbles.
  7. Bake for 45–55 minutes, until the top is deeply browned and the center is still slightly jiggly.
  8. Let cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

  • Add lemon zest for a hint of citrus.
  • Mix in 1 tbsp espresso or coffee for deeper flavor.
  • Use brown sugar for a caramel twist.
  • Swirl in fruit puree or jam before baking for added flavor and color.
  • Swap flour with almond flour or gluten-free blend to make it gluten-free.

Nutrition

Find it online: https://cookedbymaya.com/the-best-burnt-basque-cheesecake-made-in-a-loaf-pan/