Easy Basque Cheesecake in a Loaf Pan (Creamy & Rustic)

If you love rich, creamy desserts with that irresistible caramelized top, this Basque Cheesecake in a Loaf Pan is about to steal your heart. It delivers everything we adore about classic Basque cheesecake—burnt edges, ultra-creamy center, and bold flavor—but in a smaller, more approachable loaf pan size.

This recipe feels effortless and cozy. You don’t need a springform pan, water bath, or crust. You simply mix, pour, bake hot, and let the magic happen. The loaf pan makes it perfect for small gatherings, testing recipes, or treating yourself without leftovers hanging around for days.

Whether this is your first time baking Basque cheesecake or you’re looking for a foolproof version, this Basque Cheesecake in a Loaf Pan turns out rustic, elegant, and bakery-worthy every single time.

More Recipes

• Blueberry Cream Cheese Loaf
• Blueberry Lemon Pound Cake
• Banana Bread

Ingredients

• Cream cheese, softened – 16 oz (450 g)
• Granulated sugar – ¾ cup (150 g)
• Large eggs, room temperature – 3
• Heavy cream – ¾ cup (180 ml)
• All-purpose flour – 1 tablespoon (8 g)
• Vanilla extract – 1 teaspoon (5 ml)
• Fine salt – ¼ teaspoon (1.5 g)

Optional (for extra depth):

• Lemon zest – ½ teaspoon (optional)

Instructions

1. Preheat the oven to 425°F (220°C).
   Line a standard loaf pan (8.5 × 4.5 inches / 21 × 11 cm) with parchment paper, letting it overhang on the sides for easy removal.
2. Beat the cream cheese and sugar in a large bowl until smooth and creamy.
   Use a hand mixer or stand mixer on medium speed and scrape the bowl often to avoid lumps.
3. Add the eggs one at a time, mixing well after each addition.
   Keep the batter smooth and avoid overmixing to maintain a creamy texture.
4. Pour in the heavy cream and mix until fully incorporated.
   The batter should look silky and pourable.
5. Add the flour, vanilla extract, and salt.
   Mix just until combined. If using lemon zest, fold it in gently at this stage.
6. Transfer the batter into the prepared loaf pan.
   Tap the pan lightly on the counter to release air bubbles.
7. Bake at high heat for 35–40 minutes at 425°F (220°C).
   The top should look deeply golden to almost burnt, while the center stays jiggly.
8. Cool completely in the pan at room temperature.
   Then refrigerate for at least 4 hours, or overnight, to set properly.

Tips & Variations

• Use full-fat cream cheese for the best texture. Low-fat versions prevent the cheesecake from setting properly.
• Room-temperature ingredients matter. Soft cream cheese and eggs blend smoothly and prevent lumps.
• Don’t fear the dark top. That deep golden, almost burnt surface creates the signature Basque flavor.
• Avoid overbaking. The center should jiggle slightly when you shake the pan—it will firm up as it chills.
• For extra creaminess, replace 2 tablespoons (30 ml) of heavy cream with sour cream or crème fraîche.
• Chocolate twist: Add ½ cup (85 g) chopped dark chocolate and fold it in gently.
• Citrus version: Add orange or lemon zest for a fresh, aromatic finish.
• Gluten-free option: Replace the flour with 1 tablespoon (8 g) cornstarch.

Serving Ideas

• Serve chilled or slightly cool to highlight the creamy center and rich flavor.
• Slice thick and rustic for that bakery-style look—no need for perfect edges.
• Pair with fresh berries like strawberries or raspberries for a bright contrast.
• Add a light dusting of powdered sugar just before serving for a soft, elegant finish.
• Drizzle with honey or berry sauce for an elevated dessert plate.
• Serve with coffee or espresso, especially for brunch or after-dinner treats.
• Perfect for small gatherings, date nights, or when you want a luxe dessert without making a full cake.

FAQs

Recipe

Yield: 1 loaf cheesecake

Basque Cheesecake in a Loaf Pan

Print

This Basque Cheesecake in a Loaf Pan is rich, creamy, and beautifully caramelized on top. It’s crustless, easy to make, and perfect for small batches with bakery-style results.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients

• Cream cheese, softened – 16 oz (450 g)
• Granulated sugar – ¾ cup (150 g)
• Large eggs, room temperature – 3
• Heavy cream – ¾ cup (180 ml)
• All-purpose flour – 1 tablespoon (8 g)
• Vanilla extract – 1 teaspoon (5 ml)
• Fine salt – ¼ teaspoon (1.5 g)
• Lemon zest – ½ teaspoon (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line an 8.5 × 4.5-inch (21 × 11 cm) loaf pan with parchment paper.
   
2. Beat the cream cheese and sugar until smooth and creamy.
   
3. Add the eggs one at a time, mixing well after each addition.
   
4. Pour in the heavy cream and mix until silky.
   
5. Add the flour, vanilla extract, and salt. Mix just until combined. Fold in lemon zest if using.
   
6. Pour the batter into the prepared loaf pan and tap gently to remove air bubbles.
   
7. Bake for 35–40 minutes at 425°F (220°C) until the top is deeply golden and the center remains jiggly.
   
8. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing.

Notes

The center should jiggle slightly when removed from the oven.

Chill fully before slicing for clean cuts and best texture.

The dark top is intentional and adds signature flavor.

Nutrition Information:

Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 410Total Fat: 30gCarbohydrates: 28gProtein: 7g

Nutrition information is estimated and may vary based on ingredients used.

This Basque Cheesecake in a Loaf Pan proves that you don’t need fancy pans or complicated steps to create a truly special dessert. The creamy center, deeply caramelized top, and rustic look make every slice feel indulgent and bakery-worthy.

If you try this recipe, don’t forget to save it on Pinterest so you can come back to it anytime a cheesecake craving hits. I’d also love to hear how it turned out for you—drop a comment, share your twist, or let me know if you baked it for a special occasion.

Happy baking, and enjoy every creamy bite 🤍