Loaf Pan Basque Cheesecake

If you’re a cheesecake lover looking for a rich, creamy dessert that’s easy to make, the Loaf Pan Basque Cheesecake is perfect for you. Unlike traditional cheesecakes, Basque cheesecake is known for its deeply caramelized top, custardy interior, and slightly rustic look. Using a loaf pan makes this dessert convenient, mess-free, and ideal for portioning for family or parties.

What Is Basque Cheesecake?

Basque cheesecake originates from the Basque region of Spain. Unlike classic cheesecakes, it is baked at a high temperature, which gives it a burnt top while keeping the inside soft, creamy, and custard-like.

Using a loaf pan instead of a springform pan makes it more compact and easier to slice, perfect for sharing or gifting. Its rustic charm and minimal fuss make it an increasingly popular choice among home bakers.

If you like these Loaf Pan Basque Cheesecake , you should definitely try the Gluten-Free Gingerbread Cheesecake and Easy New York-Style Cheesecake recipes.

Ingredients for Loaf Pan Basque Cheesecake

For the Cheesecake:

• 500g cream cheese, room temperature
• 200g granulated sugar
• 4 large eggs, room temperature
• 250ml heavy cream
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• ½ tsp salt

Optional Toppings:

• Fresh berries (strawberries, blueberries)
• Caramel sauce
• Whipped cream

Equipment

• 9×5-inch loaf pan
• Parchment paper
• Large mixing bowl
• Electric mixer or hand whisk
• Rubber spatula 
• Measuring cups and spoons
• Cooling rack

How to make Loaf Pan Basque Cheesecake 

Step 1: Preheat your oven to 220°C (425°F). Line a 9×5-inch loaf pan with parchment paper, ensuring the paper goes above the edges for easy removal.

Step 2: In a large bowl, beat the cream cheese until smooth. Gradually add sugar and continue beating until creamy and lump-free.

Step 3: Add eggs one at a time, mixing well after each addition. Make sure the mixture is smooth and homogeneous before adding the next egg.

Step 4:Pour in the heavy cream and vanilla extract. Mix until fully combined. Sift in flour and add salt, folding gently to avoid deflating the batter.

Step 5: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.

Step 6: Bake at 220°C (425°F) for 35–40 minutes. The top should be deeply golden brown, almost burnt. The center will still be slightly jiggly that’s perfect for the creamy texture.

Step 7: Let the cheesecake cool at room temperature for about 1 hour. Chill in the refrigerator for at least 3–4 hours or overnight for best results. Slice and serve with your choice of toppings.

Storage Tips      

Refrigerator: Store in an airtight container for up to 4–5 days.                          

Freezer: Wrap tightly in plastic wrap and aluminum foil; freeze for up to 1 month. Thaw overnight in the fridge before serving.

Pro Tips 

Room Temperature Ingredients: Ensure cream cheese, eggs, and cream are at room temperature to avoid lumps.

High-Heat Baking: The signature caramelized top comes from high-temperature baking – don’t reduce the temperature.

Don’t Overbake: The center should remain soft; it will firm up while cooling.

Use Parchment Paper: Extend it above the pan edges to easily lift the cheesecake out.

Slice Cleanly: Use a hot knife (run under hot water and wipe dry) for neat slices.

Why You’ll Love Loaf Pan Basque Cheesecake

• Creamy Texture: The inside is custard-like, melting in your mouth.
• Minimal Effort: No need for water baths or complicated layers.
• Rustic Appeal: The slightly burnt top gives it a unique, artisanal look.
• Versatile Serving: Great for brunch, dessert, or gifting.

Nutrition 

• Calories: 400 kcal
• Protein: 7g
• Fat: 32g
• Carbohydrates: 22g
• Sugar: 18g

More Cheesecake Dessert To Try

• Chocolate Peppermint Cheesecake
• Vegan Eggnog Cheesecake 
• Red Velvet Cheesecake
• Italian Ricotta Cheesecake

FAQs 

Q: Can I use a different pan size?
A: Yes, but baking time may vary. A smaller pan will require more baking time, while a larger pan may need less.

Q: Can I make it vegan?
A: Substitute cream cheese with vegan cream cheese and use coconut cream instead of heavy cream.

Q: Why is my cheesecake cracked?
A: High oven heat can cause minor cracks. This is normal and part of the rustic Basque look.

Conclusion

The Loaf Pan Basque Cheesecake is a must-try dessert for anyone who loves creamy, indulgent treats. Its simplicity, rich flavor, and rustic charm make it perfect for home bakers of all skill levels. With a few pantry staples, a loaf pan, and some patience, you can enjoy this Spanish classic any day of the week.

Whether you slice it for a casual family dessert or serve it at a party, this cheesecake will impress everyone with its creamy interior and caramelized top. Try experimenting with flavors and toppings to make it your own signature dessert.