Loaf Pan Basque Cheesecake – Easy Small-Batch Burnt Cheesecake
a cheesecake that breaks all the rules—no crust, no water bath, no perfection obsession. The Loaf Pan Basque Cheesecake is intentionally rustic, boldly baked, and irresistibly creamy. With its signature caramelized top and custard-like center, this Spanish-inspired dessert proves that simplicity can be extraordinary.
Originating from San Sebastián in Spain, Basque cheesecake is celebrated for its deeply bronzed exterior and ultra-soft interior. This small-batch loaf pan version is perfect for home bakers who want bakery-quality results without committing to a large cake.
It’s the ultimate minimalist dessert:
- Few ingredients
- One bowl
- Maximum flavor
Perfect for weeknight indulgence, intimate gatherings, or modern food photography.
Why This Cheesecake Is So Loved
Unlike traditional cheesecakes, Basque cheesecake embraces imperfection. The high heat creates a dramatic burnt top that adds bitterness to balance the rich, sweet interior.
Why this version works so well:
- Loaf pan size = faster baking, easy slicing
- No crust keeps it creamy and gluten-free
- Burnt top adds complexity without extra effort
- Silky, custardy center every time
This is cheesecake for people who love depth and contrast.
INGREDIENTS
Cheesecake Batter
- Cream cheese, full-fat and softened
- Granulated sugar
- Eggs, room temperature
- Heavy cream
- Vanilla extract
- All-purpose flour
- Salt
INSTRUCTIONS
- Preheat oven to 425°F (220°C).
- Line a loaf pan with parchment paper, leaving overhang.
- Beat cream cheese until completely smooth.
- Add sugar and mix until fully incorporated.
- Beat in eggs one at a time.
- Mix in heavy cream and vanilla.
- Sift in flour and salt; mix gently until smooth.
- Pour batter into prepared loaf pan.
- Bake 40–45 minutes until deeply golden on top and jiggly in center.
- Cool completely at room temperature.
- Refrigerate at least 4 hours before slicing.
Texture, Flavor & Serving Notes
The center should feel soft and creamy—almost custard-like—while the top delivers caramelized depth. For clean slices, chill thoroughly and wipe the knife between cuts.
Serve plain or with:
- Fresh berries
- Honey drizzle
- Espresso or dark coffee
This cheesecake doesn’t need embellishment—it stands on its own.
Storage & Make-Ahead Tips
- Refrigerate up to 5 days
- Best texture on day two
- Do not freeze (texture may suffer)
Ideal for make-ahead desserts without stress.
Loaf Pan Basque Cheesecake
Ingredients
Equipment
Method
- Beat cream cheese until smooth.
- Add sugar and mix well.
- Add eggs one at a time.
- Mix in cream and vanilla.
- Fold in flour and salt.
- Bake until deeply golden and jiggly.
