Loaf Pan Basque Cheesecake

If you’ve never tried Basque cheesecake, get ready to fall in love with this deeply caramelized, creamy, and slightly burnt cheesecake that’s unlike any other. Unlike traditional New York-style cheesecake, Basque cheesecake is meant to be imperfectly perfect—with a dark, cracked top, a custardy center, and a rich, melt-in-your-mouth texture. And the best part? This version is made in a loaf pan, making it smaller, easier, and ideal for small gatherings or personal indulgence.

Originally from San Sebastián, Spain, Basque cheesecake has become a global sensation because of its intense flavor and simplicity. The caramelized top adds a deep, almost toasty sweetness, while the inside remains creamy, silky, and slightly gooey. With no crust, no water bath, and no complicated techniques, this is one of the easiest cheesecakes you’ll ever make.

Whether you’re a cheesecake lover or a first-time baker, this Loaf Pan Basque Cheesecake will give you all the rich, indulgent flavors of the classic dessert in a smaller, foolproof version. So grab your loaf pan and let’s bake this irresistibly burnt, creamy masterpiece!

Why You’ll Love This Loaf Pan Basque Cheesecake

Basque cheesecake is everything a traditional cheesecake isn’t—it’s free-form, rustic, and effortless. Unlike classic cheesecakes that require a crust and precise baking, this version is forgiving and deliciously imperfect.

Here’s why you’ll love it:

• No water bath needed—just mix, bake, and enjoy.
• Caramelized, slightly burnt top adds a unique deep flavor.
• Velvety, custardy center that’s ultra creamy.
• Made in a loaf pan, perfect for small batches.
• Naturally gluten-free, with no crust required!

Whether you’re making this for a weeknight treat or a special occasion, this Basque cheesecake is a stress-free dessert that always impresses.

Preparation Time and Yield

• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Cooling Time: 2 hours (or overnight)
• Total Time: About 3 hours
• Yield: 6-8 slices

Nutritional Information (Per Slice, Approximate)

• Calories: 320
• Carbohydrates: 18g
• Protein: 6g
• Fat: 25g
• Fiber: 0g
• Sugar: 15g

Ingredients for Loaf Pan Basque Cheesecake

• 8 oz (225g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ cup heavy cream
• ½ tsp vanilla extract
• 1 tbsp all-purpose flour (or cornstarch for a gluten-free version)
• ¼ tsp salt

Step-by-Step Instructions for Loaf Pan Basque Cheesecake

Step 1: Prepare Your Oven and Loaf Pan

1. Preheat your oven to 400°F (200°C).
2. Line a 9×5-inch loaf pan with parchment paper, leaving extra hanging over the edges to make removal easy.

Step 2: Make the Cheesecake Batter

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy (about 2 minutes).
2. Add the eggs one at a time, beating after each addition.
3. Mix in the heavy cream, vanilla, flour (or cornstarch), and salt, stirring until just combined.

Step 3: Pour and Bake

1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Bake for 45-50 minutes, until the top is deep golden brown and slightly cracked. The center should still jiggle slightly when shaken.

Step 4: Cool and Serve

1. Let the cheesecake cool in the pan for 1 hour, then refrigerate for at least 2 hours (or overnight) for the best texture.
2. Once fully set, remove from the pan using the parchment paper and slice into thick, creamy pieces.

Step 5: Enjoy!

Serve at room temperature or chilled, with a dusting of powdered sugar or fresh berries.

Ingredient Background

Why Basque Cheesecake is Unique

Unlike traditional cheesecakes that have a crust, a smooth top, and a precise baking method, Basque cheesecake embraces imperfection. The high heat caramelizes the top, creating a burnt, almost toasty flavor that contrasts beautifully with the custardy interior.

Cream Cheese: The Star Ingredient

• Full-fat cream cheese is key to achieving the rich, velvety texture.
• For a tangier flavor, you can swap half of the cream cheese for mascarpone.

Why Use Heavy Cream?

• Heavy cream gives the cheesecake its light and creamy texture.
• You can substitute it with sour cream or Greek yogurt for a slightly tangier taste.

Flour vs. Cornstarch

• Flour helps stabilize the batter, giving it structure.
• Cornstarch (for a gluten-free option) creates an even softer, more delicate texture.

Technique Tips for the Best Loaf Pan Basque Cheesecake

1. How to Get the Signature “Burnt” Top

• Bake at high heat (400°F / 200°C)—this is what gives Basque cheesecake its deep caramelization.
• If the top isn’t dark enough, move the cheesecake to the top rack for the last 5 minutes of baking.

2. Achieving the Perfect Creamy Texture

• Do not overmix the batter—incorporating too much air can lead to cracks.
• The center should be slightly jiggly when you remove it from the oven—it will set as it cools.

3. Cooling for the Best Flavor

• Let it rest for at least 2 hours in the fridge before slicing.
• For the creamiest texture, let it come back to room temperature before serving.

Alternative Presentation Ideas

1. Mini Loaf Pan Cheesecakes

• Divide the batter into two smaller loaf pans for individual portions.

2. Chocolate Basque Cheesecake

• Add ¼ cup cocoa powder to the batter for a rich, chocolatey twist.

3. Citrus-Infused Cheesecake

• Add zest of 1 lemon or orange for a bright, zesty flavor.

4. Espresso Basque Cheesecake

• Mix 1 tbsp espresso powder into the batter for a coffee-infused version.

Freezing and Storing Loaf Pan Basque Cheesecake

Storing in the Refrigerator

• Wrap the cheesecake tightly in plastic wrap and refrigerate for up to 4 days.
• To serve, let it sit at room temperature for 15 minutes for the best texture.

Freezing for Later

• Wrap individual slices in plastic wrap and foil.
• Freeze for up to 2 months.
• Thaw in the fridge overnight before serving.

Healthier Twist Ideas

1. Lightened-Up Cheesecake

• Use reduced-fat cream cheese and swap heavy cream for Greek yogurt.

2. Naturally Sweetened Version

• Replace sugar with honey or maple syrup for a refined sugar-free version.

3. Dairy-Free Option

• Use dairy-free cream cheese and coconut cream instead of heavy cream.

Serving Suggestions for Events

1. Dinner Party Dessert

• Serve with a dusting of cocoa powder and fresh raspberries for an elegant touch.

2. Afternoon Tea Treat

• Pair with a cup of Earl Grey or chamomile tea for a delightful snack.

3. Holiday Twist

• Add a spiced caramel drizzle (made with cinnamon and nutmeg) for a festive variation.

Frequently Asked Questions (FAQs)

1. Can I make Basque cheesecake ahead of time?

Absolutely! In fact, Basque cheesecake tastes even better the next day as the flavors deepen, and the texture becomes richer.

• Best practice: Let it cool completely, then refrigerate overnight.
• Before serving, let it sit at room temperature for 15-20 minutes for the perfect creamy consistency.

2. Why did my Basque cheesecake crack?

Basque cheesecake is meant to have an imperfect, rustic look, but deep cracks can occur due to:

• Overmixing the batter (incorporating too much air).
• Baking too long—remove it when the center still has a slight jiggle.
• Sudden temperature changes—let it cool gradually instead of placing it immediately in the fridge.

If cracks bother you, top your cheesecake with whipped cream, caramel sauce, or berries to hide them!

3. Can I bake this in a round pan instead of a loaf pan?

Yes! Use a 6-inch round cake pan for a more traditional look. Adjust the baking time to 50-55 minutes to account for the difference in thickness.

4. Can I add a crust to Basque cheesecake?

While Basque cheesecake is traditionally crustless, you can add a simple crust for extra texture:

• Graham cracker crust: Mix 1 cup crushed graham crackers with 2 tbsp melted butter. Press into the pan and prebake for 10 minutes at 350°F before adding the cheesecake batter.
• Oreo crust: Use finely crushed Oreo cookies for a chocolatey twist!

5. What can I use instead of heavy cream?

If you don’t have heavy cream, you can substitute:

• Full-fat sour cream (creates a slightly tangier taste).
• Greek yogurt (for a lighter version).
• Coconut cream (for a dairy-free alternative).

6. How do I make my Basque cheesecake extra gooey in the center?

For a lava-like cheesecake center, try these adjustments:

• Reduce the baking time to 40 minutes instead of 45-50 minutes.
• Use room-temperature eggs and cream cheese to create a silkier batter.
• Chill for only 2-3 hours instead of overnight to maintain a softer center.

7. Can I make this in an air fryer?

Yes! Basque cheesecake can be made in an air fryer:

• Preheat to 375°F (190°C).
• Use a smaller loaf pan or a 5-inch round pan that fits in the basket.
• Bake for 30-35 minutes until the top is deeply caramelized and the center jiggles.

8. How do I know when Basque cheesecake is done baking?

The perfect Basque cheesecake should have:

A deeply golden, caramelized top.
Slight jiggle in the center (like Jell-O but not liquid).
Set edges but creamy in the middle.

If your cheesecake is too runny, bake it for 5-10 minutes longer.

9. Can I make a larger version of this cheesecake?

Yes! If you want a bigger cheesecake, double the recipe and bake in an 8-inch round pan for 60-65 minutes at 400°F.

10. Can I serve Basque cheesecake warm?

Technically, yes! But Basque cheesecake is best when chilled because it allows the flavors to meld and the texture to set.

• If you prefer it warm, let it cool for 1 hour, then serve immediately.
• For a warm slice later, microwave for 10-15 seconds before serving.

Conclusion

This Loaf Pan Basque Cheesecake is an easy, foolproof way to enjoy the rich, caramelized flavors of the classic Spanish dessert. Whether you serve it plain, with fruit, or with a drizzle of caramel, it’s guaranteed to impress.

Try this simple, rustic cheesecake, and enjoy the perfect balance of burnt top, creamy center, and melt-in-your-mouth goodness!

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