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Burnt Basque Cheesecake in a Loaf Pan

A rustic, creamy Burnt Basque cheesecake baked in a loaf pan with a caramelized top and custardy interior, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 8 slices
Course: Dessert
Cuisine: European, Spanish
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Base
  • 24 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 1 cup heavy cream full-fat
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ¼ tsp salt

Equipment

  • Loaf pan (9x5 inches)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Whisk
  • Oven

Method
 

  1. Preheat oven to 425°F (220°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on sides.
  2. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  3. Add eggs one at a time, mixing gently until fully incorporated.
  4. Mix in heavy cream, vanilla extract, flour, and salt until smooth and pourable.
  5. Pour batter into prepared loaf pan and smooth the top.
  6. Bake for 45–55 minutes until the top is deeply caramelized and the center slightly jiggles.
  7. Allow cheesecake to cool in the pan for 15–20 minutes, then lift out using parchment overhang.
  8. Cool to room temperature, then refrigerate for 2–3 hours before slicing.
  9. Serve as-is or with optional toppings like whipped cream, berries, or caramel drizzle.

Notes

For a more rustic look, allow the top to darken slightly. Cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.