Burnt Basque Cheesecake in a Loaf Pan

Introduction
Burnt Basque Cheesecake, with its iconic caramelized top and creamy, custard-like center, is a rustic dessert that stands out from traditional cheesecakes for its simplicity and bold flavor. Baking it in a loaf pan offers a smaller, more accessible version of this indulgent treat—perfect for sharing in small gatherings or enjoying as a personal luxury. Its crackly, deeply browned exterior contrasts beautifully with the soft, rich interior, making it a striking yet easy-to-make dessert that requires no crust or water bath.

The History of Burnt Basque Cheesecake
Originating in the Basque region of Spain, specifically from the La Viña bar in San Sebastián, Burnt Basque Cheesecake was created in the 1990s by chef Santiago Rivera. He set out to simplify cheesecake by removing the crust and baking it at a high temperature to caramelize the surface. The result was a cake that appeared “burnt” on the outside but was incredibly smooth and creamy on the inside. Its rustic appearance and effortless preparation gained popularity across Europe, Japan, and the United States. Today, it has become a modern baking favorite and is often adapted to various forms and sizes, including this loaf pan version that retains all the original’s charm and flavor with a more convenient portion size.

Ingredients Breakdown

• 1 ½ cups (340g) cream cheese, softened – the base of the cheesecake, providing richness and tang
• ½ cup (100g) granulated sugar – to sweeten and help with browning
• 2 large eggs – to bind and provide structure
• ¾ cup (180ml) heavy cream – adds smoothness and creamy texture
• 1 teaspoon vanilla extract – for depth of flavor
• ¼ teaspoon salt – enhances and balances sweetness
• 1 tablespoon all-purpose flour – helps set the center slightly while keeping it soft

Step-by-Step Recipe

1. Preheat your oven to 400°F (200°C). Line a standard 9×5-inch loaf pan with parchment paper, letting it overhang the sides for easy removal.
2. In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2–3 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Pour in the heavy cream and vanilla extract, mixing until fully combined.
5. Add the salt and sift in the flour, then mix just until the batter is smooth and silky.
6. Pour the batter into the prepared loaf pan and tap the pan gently on the counter to remove air bubbles.
7. Bake for 40–45 minutes, or until the top is deeply golden brown and the center still jiggles slightly.
8. Let the cheesecake cool in the pan for at least 1 hour before lifting it out. You can serve it at room temperature for a soft, custardy texture or refrigerate it for a firmer consistency.

Tips for the Perfect Burnt Basque Cheesecake
Use high-quality cream cheese for the best flavor and texture. Make sure all ingredients are at room temperature to ensure a smooth batter. Avoid overmixing once the flour is added to prevent toughness. Don’t be afraid of the “burnt” look—the deep color on top is essential for the signature flavor. Bake until the center still wobbles slightly; it will continue to set as it cools. Line the pan well with parchment to prevent sticking and to help achieve that rustic, wrinkled appearance on the sides.

Variations and Customizations
Add a tablespoon of lemon zest or orange zest for a citrusy twist. Swirl in a spoonful of berry jam or caramel into the batter before baking for extra flavor. Replace the vanilla with almond extract for a nuttier aroma. For a chocolate version, mix in 2 tablespoons of cocoa powder with the flour. Use mascarpone cheese in place of half the cream cheese for a more luxurious finish. Try topping slices with fresh fruit, whipped cream, or a drizzle of honey before serving.

Health Considerations and Nutritional Value
Burnt Basque Cheesecake is rich and indulgent, with each slice typically containing around 300–400 calories, mostly from fats and sugars. It’s naturally gluten-light with only a small amount of flour and is suitable for those following low-gluten diets. Using reduced-fat cream cheese and swapping half of the heavy cream for Greek yogurt can lower the calorie count while still maintaining creaminess. For those sensitive to sugar, a sugar substitute like erythritol can be used, though the top may not caramelize as deeply. While it’s not a diet food, its richness means that a small slice is usually satisfying enough to enjoy in moderation.

FAQ
Can I use a different pan size? Yes, but the baking time will vary. A smaller pan will require a longer bake, and a wider one will bake faster.
Why is my cheesecake too runny? It may have been underbaked. Make sure the edges are set and the center jiggles like gelatin.
Can I make this ahead? Absolutely. It tastes even better the next day after chilling in the fridge.
Can I freeze it? Yes, wrap slices tightly in plastic and freeze for up to a month. Thaw in the fridge before serving.
Does it need a water bath? No, this is one of the few cheesecakes that benefits from dry, high-heat baking for the burnt top.

Burnt Basque Cheesecake in a Loaf Pan

Burnt Basque Cheesecake in a loaf pan is a simple yet stunning dessert with a deeply caramelized crust and irresistibly creamy center. With its rustic look and bold flavor, it’s an elegant and fuss-free twist on traditional cheesecake that's perfect for both casual and special occasions.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 12

Ingredients

  

• 1¾ pounds or 1 pound 12 ounces full-fat cream cheese, softened (use the ounce markings on the foil wrapper for accuracy)
• 1 cup granulated sugar
• 4 large eggs
• 1⅔ cups heavy cream
• 1 teaspoon vanilla extract optional
• ¼ teaspoon salt
• ¼ cup all-purpose flour

Instructions

 

• Preheat your oven to 400°F.
• Line a 9×5-inch loaf pan with parchment paper. To do this, lightly butter the inside of the pan, then place a long strip of parchment across the length of the pan, pressing it into the corners. Make sure there’s at least a 2-inch overhang on all sides. Trim off any extra parchment beyond the 2-inch overhang.
• In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat using a hand mixer on low to medium speed for about 5 minutes, until the mixture is smooth and creamy. A stand mixer can also be used for this step.
• Add the eggs one at a time, mixing well after each addition until fully incorporated.
• Add the heavy cream, vanilla extract (if using), and salt. Whisk until fully combined.
• Sift in the flour and gently stir to incorporate without overmixing.
• Pour the batter into the prepared loaf pan. Bake for 40 to 45 minutes, until the top is deeply browned around the edges and slightly lighter in the center. The middle will still be very soft and jiggly—this is normal and will firm up as it cools.
• Let the cheesecake cool completely at room temperature. Once cooled, cover and refrigerate for at least 2 to 4 hours or overnight for best texture and flavor. Serve chilled.

Notes

Vanilla Extract: Adding vanilla extract is optional. If you have real vanilla extract available, feel free to use it as it adds a subtle creamy vanilla flavor. However, if you don’t have any on hand, it’s not necessary to go out and buy it. Vanilla extract can be quite pricey, so if you bake frequently, consider purchasing a large bottle from stores like Costco, where it’s often more affordable than smaller bottles.

Sifting Flour: Avoid adding all the flour at once to prevent lumps and ensure even incorporation. To sift, gently tap the edge of a fine mesh strainer over the bowl to create a light dusting of flour on top. Whisk this in gently, then repeat the process, adding flour in small amounts until all is incorporated.

Preparing the Loaf Pan: Buttering the loaf pan first helps the parchment paper stick better inside, making it easier to pour the cheesecake batter without it slipping or folding.

Parchment Paper: Be sure to use parchment paper, not wax paper, as they are very different. Wax paper will melt in the oven, so only parchment paper is safe for baking.

Baking Time: Don’t worry if the top of your cheesecake becomes very dark. The top will caramelize, but the inside remains light and creamy. If the top isn’t dark enough, the center may not set properly.

Loaf Pan Size: Loaf pans vary in size—some that are labeled 9×5 inches might actually be larger or have different heights. If your batter doesn’t fit entirely, fill the pan leaving about a ½-inch space at the top. Keep a close eye on the baking time and remove the cheesecake when the edges are very dark brown and the center is slightly lighter.

Overflow: If your loaf pan is filled close to the top, place it on a baking sheet to catch any possible overflow during baking. While I’ve never experienced overflow despite making dozens of Basque cheesecakes, it can be a helpful precaution depending on your pan’s exact size.