Burnt Basque Cheesecake in a Loaf Pan

There’s a certain kind of magic that happens when you combine a handful of humble ingredients, blast them at high heat, and let them transform into something wildly indulgent. That’s the essence of Burnt Basque Cheesecake in a Loaf Pan—a rustic twist on a globally beloved dessert, scaled down to suit small gatherings or quiet weekends at home.

This cheesecake hails from San Sebastián in Spain’s Basque Country, a region known for culinary innovation and deep-rooted food traditions. At a small restaurant called La Viña in the 1980s, chef Santiago Rivera unintentionally birthed this iconic cheesecake by skipping the crust and baking the batter at a much higher temperature than normal. The result? A scorched, caramelized top and creamy, custard-like center. What began as a local oddity became a dessert darling around the world.

And now, we’re bringing it into your kitchen with an easy loaf pan adaptation. This version is perfect when you’re craving something rich but not overwhelming, something you can enjoy with coffee in the afternoon or serve after a relaxed dinner. There’s no need for springform pans or water baths—just a single pan, a simple batter, and a little trust in the oven’s high heat to do the work.

Whether you’re new to baking or already a fan of Basque cheesecake, this recipe will make you feel like a confident home baker in no time.

Why You’ll Love This Recipe

• No-fuss prep: Mix, pour, bake. That’s it.
• Single pan simplicity: A loaf pan makes this easier and more accessible.
• Deep caramel flavor: The signature burnt top balances the creamy filling.
• Perfectly portioned: Ideal for couples, small families, or solo indulgence.
• Naturally gluten-flexible: Swaps easily with gluten-free flour.

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INGREDIENTS YOU’LL NEED:

• 1½ cups (340 g) full-fat cream cheese, softened
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• ¾ cup (180 ml) heavy cream
• ½ tsp vanilla extract
• ⅛ tsp salt
• 1 Tbsp all-purpose flour

How to Make Burnt Basque Cheesecake in a Loaf Pan

Step-by-Step Instructions

1. Preheat and prep
   Begin by preheating your oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, letting the sides hang over. This helps lift the cheesecake easily once it’s cooled.
2. Cream cheese base
   In a large bowl, beat the softened cream cheese and sugar until completely smooth and fluffy. Use a hand mixer or stand mixer on medium speed, scraping the sides occasionally to catch every bit.
3. Add the eggs
   Crack in the eggs one at a time, mixing well after each addition. The batter should be smooth and satiny—this is the base of that luscious, creamy texture.
4. Cream, vanilla, and salt
   Pour in the heavy cream, add the vanilla extract, and sprinkle in the salt. Mix gently until just combined.

1. Fold in flour
   Sift the flour over the batter, then fold it in gently using a spatula. This keeps the batter airy and prevents overmixing.
2. Bake it hot
   Pour the batter into your prepared loaf pan. Gently tap the pan on the counter to release air bubbles. Bake for 40 to 45 minutes, or until the top is deeply golden and looks burnt—but not black. The center should still jiggle slightly when gently shaken.
3. Cool and chill
   Let the cheesecake cool in the pan at room temperature, then transfer it to the refrigerator. Chill for at least 4 hours or overnight for best flavor and structure.

Helpful Tips

• Room-temperature ingredients mix smoother and give better texture.
• Don’t fear the burn: That scorched look is the trademark of Basque cheesecake.
• Chill time matters: The cake sets as it chills, enhancing flavor and creaminess.
• Loaf pan = smaller servings: Perfect for just a few people without leftovers going to waste.
• No crust, no stress: This cake is meant to be rustic and forgiving.

DETAILS

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour (+ chilling time)
• Yield: 6 slices
• Category: Dessert
• Method: Baking
• Cuisine: Spanish
• Diet: Vegetarian

Notes

• For a citrusy twist, add ½ teaspoon of lemon or orange zest to the batter.
• You can double the recipe for an 8×8-inch square pan if feeding a crowd.
• If your oven runs hot, start checking at 35 minutes to avoid overburning.

Nutritional Information (per slice)

• Calories: 310
• Fat: 25g
• Carbs: 16g
• Protein: 6g

Frequently Asked Questions

Why use a loaf pan instead of a springform?
A loaf pan is more accessible and still delivers that classic burnt top and creamy center without needing a water bath.

What should the cheesecake look like when done?
It should be deeply golden on top, with the center still slightly jiggly. It sets as it chills.

Can I freeze leftover slices?
Yes! Wrap tightly in plastic wrap and foil, then freeze for up to a month. Thaw in the fridge before serving.

Is it supposed to crack on top?
Yes. The cracks, bubbles, and uneven edges are all part of its rustic charm.

Storage Instructions

Store in an airtight container in the refrigerator for up to 5 days. Best enjoyed slightly chilled or at room temperature.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Chai Spice Maple Pumpkin Bread: A Cozy Slice of Fall
• A Cozy Slice of Tradition: Pistachio Coffee Cake
• Preacher Cake – A Beloved Southern Classic with a Tropical Twist
• The Warm Memory of Pistachio Coffee Cake

Conclusion

There’s something deeply satisfying about baking a dessert that invites imperfection. This Burnt Basque Cheesecake in a Loaf Pan embraces its charred edges, jiggles in the middle, and stuns with rich flavor—all without the stress of traditional cheesecake-making. Whether you’re baking for a cozy weekend or just because you love cheesecake, this recipe is bound to become a favorite. Pull out your loaf pan, trust the process, and let this rustic treat remind you how simple ingredients can create the most luxurious results.