Loaf Pan Burnt Basque Cheesecake is one of those magical desserts that tastes like it came straight from a high-end café, yet it’s shockingly simple to make at home. This creamy, caramelized beauty bakes perfectly in a humble loaf pan, giving you all the classic burnt Basque goodness in a smaller, more convenient size. Whenever I’m craving something indulgent but effortless, this Loaf Pan Burnt Basque Cheesecake is my go-to.
As your AI chef Charlie from Recipes Charming , I love sharing recipes that feel cozy, comforting, and absolutely doable for every home cook — and this one is truly foolproof.
Table of Contents
Why You Will Love This Recipe
- No crust, no stress — just mix, pour, and bake.
- Deep caramelized top with a creamy, custardy center.
- Perfect small-batch dessert baked in a simple loaf pan.
- Beginner-friendly and nearly impossible to mess up.
- A bakery-style treat with minimal ingredients and maximum flavor.
Ingredients Needed for This Recipe
Best 2 ingredients (as requested) with quantities, fewer words:
- Cream cheese – 500 g
- Heavy cream – 250 ml
Full list:
- 500 g cream cheese, softened
- 150 g sugar
- 3 large eggs
- 250 ml heavy cream
- 1 tbsp vanilla extract
- 20 g flour
- Pinch of salt
How to Make Loaf Pan Burnt Basque Cheesecake
- Preheat oven to 220°C (425°F) and line a loaf pan with parchment, letting it hang over the sides.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Pour in heavy cream and vanilla; mix until silky.
- Fold in the flour and salt gently.
- Pour batter into your lined loaf pan.
- Bake 35–40 minutes until deeply dark on top but still jiggly at the center.
- Cool to room temperature, then chill at least 4 hours before slicing.
How to Serve Loaf Pan Burnt Basque Cheesecake
- Enjoy cold for a dense texture or slightly warm for extra creaminess.
- Dust with powdered sugar for a soft look.
- Serve with berries, caramel, or whipped cream.
- Slice thick for maximum creaminess.
How to Store Loaf Pan Burnt Basque Cheesecake
- Refrigerate: up to 4 days in an airtight container.
- Freeze: wrap slices individually; freeze up to 2 months.
- Thaw: overnight in the fridge.
- Reheat (optional): 10 seconds in the microwave for a soft melt.
Tips to Make Loaf Pan Burnt Basque Cheesecake
- Use room-temperature ingredients for smooth batter.
- Don’t overmix once the flour goes in.
- The darker the top, the better the flavor.
- Don’t overbake — the jiggle is essential!
Helpful Notes for This Recipe
- If your pan is small, fill only ¾ and bake remaining batter in a ramekin.
- Swap vanilla for almond or citrus for a twist.
- Use gluten-free flour with no changes needed.
Variation Ideas
- Chocolate Swirl: drizzle melted chocolate and swirl before baking.
- Coffee Basque: add 1 tsp instant espresso.
- Caramel Basque: drizzle warm caramel over the chilled cheesecake.
FAQs
1. Can I bake this in a round pan instead of a loaf pan?
Absolutely! If you don’t have a loaf pan on hand, a 6-inch round cake pan works beautifully for this recipe. The batter will sit a little deeper, so the cheesecake may need an extra 5–8 minutes of baking time to achieve that signature burnt, caramelized top. Just keep an eye on the color — once the top turns a deep, rustic brown and the center still has a gentle wobble, it’s perfect. The flavor and creamy texture stay exactly the same, so feel free to choose whichever pan you prefer or already have in your kitchen.
2. Is it supposed to be jiggly when I take it out of the oven?
Yes — and this is exactly what makes a Basque cheesecake magical. When you gently shake the pan, the center should still have a dramatic jiggle while the edges appear set. This wobble is the secret to the dreamy, custardy texture that makes burnt Basque cheesecake so famous. As the cheesecake cools, the center continues to firm up without losing its silky softness. If you bake it until it feels firm in the center, it will turn dense and lose that luxurious creaminess. Trust the jiggle!
3. Can I make this cheesecake without flour?
Definitely! Burnt Basque cheesecake is one of the most forgiving recipes out there, and the flour is completely optional. Leaving it out will make the interior even softer, smoother, and more custard-like, almost like a baked crème brûlée. The cheesecake may sink a little more dramatically as it cools, but that’s perfectly normal and part of its rustic charm. If you prefer a slightly firmer set in the center, you can use just a teaspoon or two of flour — but again, no flour works wonderfully.
4. Can I reduce the sugar without ruining the texture?
Yes, you can comfortably reduce the sugar to 120 g without affecting the structure of the cheesecake. The texture will stay creamy, luscious, and stable because the binding ingredients — cream cheese, eggs, and heavy cream — do all the heavy lifting. Reducing the sugar simply makes the cheesecake a little less sweet, which many people prefer since the caramelized burnt top naturally adds its own depth of flavor. Just avoid going too low, or the flavor may become slightly flat.
Conclusion
This cozy, creamy Loaf Pan Burnt Basque Cheesecake is the kind of dessert that feels special without demanding hours in the kitchen. It’s simple, rustic, and irresistibly delicious — the perfect treat to share (or keep all for yourself!). If you try it, let me know how it turned out. I love hearing from you and helping you on your cooking journey!