If you’ve ever tasted Basque burnt cheesecake, you already know it’s a creamy, rich dessert with an irresistible caramelized top. But what if you could enjoy this elegant treat in a smaller, more manageable form? That’s where this Loaf Pan Basque Cheesecake recipe comes in—a scaled-down version of the original that fits perfectly into a standard loaf pan. It’s ideal for intimate gatherings, dinner parties, or anytime you crave a decadent, crustless cheesecake without leftovers tempting you for days.
Whether you’re a beginner baker or a seasoned cheesecake lover, this easy recipe will guide you through the process of creating a show-stopping dessert with minimal effort and ingredients.
What Makes Basque Cheesecake Unique?
Basque cheesecake, also known as “tarta de queso,” hails from the Basque region of Spain. Unlike traditional cheesecakes that require water baths and biscuit crusts, this one is:
- Crustless
- Baked at a high temperature
- Caramelized on top
- Creamy in the center
The contrast between the deeply golden, almost burnt exterior and the silky, custardy interior is what gives Basque cheesecake its iconic character. It’s rustic, rich, and always impressive.
Why a Loaf Pan Version?
Using a loaf pan has several advantages:
- Perfect portion control for 4–6 servings.
- Fits easily in smaller ovens.
- No need to fuss with springform pans or water baths.
- Great for testing new variations or flavors before committing to a full-size version.
Ingredients
Here’s everything you need to make this delightful loaf pan Basque cheesecake:
- 16 oz (450g) cream cheese, room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: zest of 1 lemon or orange for added brightness
Equipment
- 8.5 x 4.5-inch loaf pan (standard size)
- Parchment paper
- Hand mixer or stand mixer
- Mixing bowls
- Fine mesh sieve (optional for flour)
Instructions
1. Preheat and Prep
Preheat your oven to 425°F (220°C).
Line the loaf pan with parchment paper, ensuring it overhangs on the sides. This makes removing the cheesecake a breeze and contributes to its signature crinkled sides.
2. Beat the Cream Cheese
In a large bowl, beat the cream cheese until smooth and creamy. This step is key to avoiding lumps later, so take your time. A hand or stand mixer on medium speed works best.
3. Add the Sugar
Gradually add in the sugar, beating well until the mixture becomes fluffy and slightly glossy.
4. Add the Eggs
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides of the bowl to maintain a smooth mixture.
5. Mix in Cream, Vanilla, and Salt
Add the heavy cream, vanilla extract, and salt, and beat until combined. The batter should be silky and loose at this point.
6. Sift and Add Flour
Sift in the flour and gently fold it in with a spatula until just combined. This gives the cheesecake a touch of structure without compromising its creamy texture.
7. Pour and Bake
Pour the batter into the prepared loaf pan. Bake in the center of the oven for 35–45 minutes, or until the top is a deep golden brown and the center still has a slight jiggle when shaken.
8. Cool and Chill
Remove from the oven and let it cool at room temperature for at least 1 hour. Then refrigerate for at least 4 hours, preferably overnight, for best flavor and texture.
Serving Suggestions
Serve slices chilled or at room temperature with:
- A dusting of powdered sugar
- A drizzle of honey or berry compote
- A dollop of whipped cream
- Seasonal fruit like figs, berries, or sliced stone fruit
Tips for Success
- Room temperature ingredients are essential for a smooth batter.
- Do not overbake—a jiggly center ensures creaminess.
- Parchment overhang should be tall to prevent overflow and for easy lifting.
- For a deeper flavor, allow the cheesecake to rest overnight in the fridge before slicing.
Flavor Variations
- Chocolate Swirl: Add melted chocolate or swirl in cocoa batter before baking.
- Espresso Kick: Mix in 1 tsp of instant espresso powder.
- Citrus Twist: Add lemon or orange zest for a bright contrast.
- Savory-Style: Omit vanilla and sugar and add goat cheese and herbs for a savory spin.
Why You’ll Love It
This loaf pan Basque cheesecake is:
- Simple yet luxurious
- Elegant with a rustic charm
- Easy to prepare, even for beginners
- Perfectly portioned for small groups or cozy evenings
If you’ve never made Basque cheesecake, the loaf pan version is the perfect place to start. And once you do, it’s sure to become a regular star in your dessert rotation.
Conclusion
The magic of Basque cheesecake lies in its imperfections—the uneven edges, the burnt top, the jiggly center. It’s a dessert that embraces character over polish. With this Loaf Pan Basque Cheesecake, you can enjoy all that magic in a size that’s perfect for everyday indulgence.
Ready to impress your taste buds and wow your friends? Grab that loaf pan and whip up this masterpiece today.