This Loaf Pan Basque Cheesecake is everything you love about the iconic Spanish dessert—crackly burnt top, creamy custard center, and a hint of tang—in a simple, approachable loaf pan form. It’s perfect for smaller gatherings, easy to make ahead, and absolutely impossible to resist once sliced!
Why You’ll Love This Recipe
- No need for a springform pan: The loaf pan makes this Basque cheesecake extra accessible, even if you’re short on specialty bakeware.
- Signature scorched top with dreamy custard: You’ll get that iconic caramelized surface and luscious, creamy center every single time.
- Perfect for smaller gatherings: It’s just the right size for sharing and makes elegant, neat slices—ideal for a dinner party or weeknight treat!
- Everything comes together in one bowl: With no water bath or crust, this is the ultimate fuss-free dessert with maximum flavor and minimum effort.
Ingredients You’ll Need
One of the joys of Loaf Pan Basque Cheesecake is just how simply spectacular the ingredients are. Each one does real work here: from building the creamy, ultra-rich base to providing just the right tang, structure, and irresistible caramelized flavor.
- Cream cheese, full-fat: The heart and soul of the cheesecake, so use the best quality you can get—room temperature for a silky, lump-free finish.
- Sugar: Adds sweetness and enhances that classic burnt Basque top. Don’t decrease it or you’ll miss the contrast!
- Vanilla extract: Just a teaspoon brings cozy, aromatic depth that complements the creamy filling beautifully.
- Lemon juice: A splash brightens and sharpens the flavor, helping to make the richness pop without being overtly lemony.
- Kosher salt: It’s subtle, but the dash of salt balances and amplifies every other flavor.
- Eggs: These provide structure, smoothness, and that essential creamy custardy body. Room temp eggs blend in seamlessly.
- Heavy cream: For plush, melt-in-your-mouth silkiness—you want full-fat here, no skimping!
- Flour: Just enough to help the cheesecake set, while still staying delightfully gooey in the center.
Variations
Don’t be afraid to shake things up! Loaf Pan Basque Cheesecake is incredibly adaptable, and you can play with flavors, swaps, and add-ins to suit your tastes or needs—without losing that iconic creamy-meets-caramelized magic.
- Swap the citrus: Try orange or lime juice in place of lemon for a subtle twist in the background acidity.
- Add a swirl: Gently marble in a bit of raspberry or blueberry jam before baking for a fruity, jewel-toned pop.
- Chocolate lovers’ version: Whisk in 2-3 tablespoons of cocoa powder for a deeper, mocha-like cheesecake that pairs beautifully with the burnt top.
- Gluten-free option: Substitute the flour with your favorite 1:1 gluten-free blend or cornstarch for the same lovely texture.
- Mini Basque cheesecakes: Divide the batter into greased muffin tins and bake for individual portions—shorter bake time, but just as dreamy!
How to Make Loaf Pan Basque Cheesecake
Step 1: Prep Your Pan and Preheat
Set your oven to 400°F (200°C) and line your loaf pan with parchment—let the edges hang over for easy lifting later. This high heat and parchment trick are the keys to the signature caramelized top (plus a stress-free removal, with zero sticking or crumbliness).
Step 2: Beat the Cream Cheese Mixture
In a large bowl, combine room-temperature cream cheese, sugar, vanilla, salt, and lemon juice. With an electric mixer, blend until the mixture is totally smooth and creamy—pause and scrape down the bowl often to make sure it’s absolutely lump-free.
Step 3: Incorporate the Eggs
Whisk the eggs in a separate bowl until slightly beaten, then add them into your cream cheese mixture. Give everything a gentle blend, mixing until the eggs are just combined for a silky base—you don’t want to whip in too much air here.
Step 4: Add Cream & Flour
With the mixer on low, slowly pour in the heavy cream, letting it blend in for that signature plushness. Sift in the flour last, and mix just until the batter is even and you can’t spot any lumps. The goal: extra creamy, not overmixed.
Step 5: Pour and Bake
Pour your batter into the lined loaf pan and smooth the top. Slide it into the oven and bake for 25–35 minutes. The top should be deeply golden and nearly scorched, while the center remains a little jiggly—this is what gives Loaf Pan Basque Cheesecake that magical custardy center.
Step 6: Cool, Chill, and Slice
When it’s done, let it cool in the pan at room temp, then transfer to the fridge for at least 4 hours (or overnight). This resting time sets the cheesecake and intensifies the flavors. Once chilled, use the parchment to lift it out, slice, and bask in your Basque cheesecake glory!
Pro Tips for Making Loaf Pan Basque Cheesecake
- Room Temperature Rule: Use room temperature cream cheese and eggs—this prevents lumps and gives the filling its signature silky, smooth texture.
- High Heat, Big Payoff: Don’t be tempted to drop the oven temperature; the high-heat bake is what delivers that brûléed top and custardy interior.
- Minimal Mixing: As soon as the flour disappears into the batter, stop mixing. Overmixing can cause cracks and a cake-y, less creamy cheesecake.
- Overhang = Easy Release: Letting your parchment overhang the loaf pan’s edges makes for a smooth (and dramatic!) cheesecake reveal—no sticking or tearing.
How to Serve Loaf Pan Basque Cheesecake
Garnishes
The beauty of Loaf Pan Basque Cheesecake is that it stands tall all on its own, but for extra flair, try a dusting of powdered sugar, a drizzle of berry compote, or a few curls of dark chocolate. A scatter of fresh raspberries or strawberries brings gorgeous color and that sweet-tart contrast.
Side Dishes
This cheesecake pairs perfectly with fruit salad, a tangy sorbet, or even a dollop of unsweetened whipped cream. For something special, serve alongside espresso or robust coffee to balance that creamy, caramelized richness.
Creative Ways to Present
Slice into thick fingers for an elegant dessert platter, or cut into cubes and stack on skewers for a party twist. For an elevated touch, serve each slice atop a brushstroke of berry sauce or caramel—people will think you’re a professional pastry chef!
Make Ahead and Storage
Storing Leftovers
Loaf Pan Basque Cheesecake keeps beautifully in the fridge. Wrap it tightly with plastic wrap or pop it into an airtight container, and it’ll stay fresh and luscious for up to 4 days—if it lasts that long!
Freezing
If you want to save slices for later, the cheesecake freezes surprisingly well. Simply wrap individual servings in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge for best results (and texture!).
Reheating
Loaf Pan Basque Cheesecake is utterly delicious eaten cold, but if you like it closer to room temp, just leave out slices for 30 minutes before serving. If you want a hint of warmth—pop a slice in the microwave for 10 seconds, but don’t overdo it or texture may suffer.
FAQs
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Why is my Loaf Pan Basque Cheesecake center so jiggly?
A jiggly center is actually the hallmark of Basque cheesecake—don’t panic! It firms up beautifully as it chills, so after four hours (or overnight) in the fridge, you’ll have that coveted creamy texture.
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Can I use low-fat cream cheese or Greek yogurt instead?
For the best texture and flavor, stick with full-fat cream cheese and heavy cream. Low-fat versions or yogurt just won’t deliver that same luscious mouthfeel or signature flavor.
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How do I know when my Loaf Pan Basque Cheesecake is done?
The top should be deeply bronzed (even a little burnt in spots), and the center should slightly wobble when gently shaken. The jiggly middle means creamy, not underbaked—you’re right on track.
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Can I double the recipe for a bigger pan?
Absolutely! Just double all ingredients and bake in a standard 8- or 9-inch pan. Adjust the bake time—start checking around 40 minutes for that signature jiggle and color.
Final Thoughts
There’s something so joyful about pulling a Loaf Pan Basque Cheesecake from the fridge, slicing into that crackly caramelized top, and revealing the creamy dream underneath. I hope you give this recipe a try and fall in love with it as much as I have—it’s comfort, elegance, and pure joy, all in one simple loaf pan!
Print
Loaf Pan Basque Cheesecake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
Indulge in the creamy richness of this Loaf Pan Basque Cheesecake, a Spanish dessert that boasts a deep golden brown top and a decadently smooth texture. With the perfect balance of sweetness and a hint of tanginess, this cheesecake is a delightful treat for any occasion.
Ingredients
Cheesecake:
- 19.4 oz Cream cheese, room temperature, full-fat
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1/4 teaspoon Kosher salt
- 3/4 cup Granulated sugar
- 3 Eggs
- 1 1/4 cups Heavy cream
- 2 tablespoon Flour
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a loaf pan with parchment paper, leaving an extra overhang for easy removal.
- Mix the cheesecake: In a large mixing bowl, combine cream cheese, sugar, vanilla extract, salt, and lemon juice. Mix until smooth. Add eggs, mix, then pour in heavy cream and flour, mixing until smooth.
- Bake: Pour the batter into the lined pan and bake for 25-35 minutes until golden brown and slightly jiggly in the center.
- Cool and chill: Let the cheesecake cool, then refrigerate for at least 4 hours before slicing and serving.
Notes
- Use room temperature ingredients for a smooth texture.
- Avoid overmixing to prevent cracks.
- Opt for full-fat cream cheese and heavy cream for the best results.
- Line the pan with parchment paper for easy removal.
- Bake at high heat for a deep golden color.
- Do not overbake; the center should be slightly jiggly.
- Allow the cheesecake to cool before refrigerating to avoid condensation.
- Chill for at least 4 hours to enhance flavors and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 19g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 145mg
