Burnt Basque Cheesecake in a Loaf Pan – No-Crust Dessert

There’s something hypnotic about the way the top of a Burnt Basque Cheesecake in a Loaf Pan deepens to a dark amber, while inside remains silky and yielding. After testing this recipe in my tiny home oven three times, I learned how small tweaks—like lining the pan just so or resting the batter before baking—shape that signature crackled surface. My kitchen filled with rich buttery steam as the edges crackled. Each trial revealed a new texture nuance, and now I’m thrilled to share every detail so you can achieve that tender-with-a-slight-bite center.

Why You’ll Love Burnt Basque Cheesecake in a Loaf Pan

• You get that iconic charred crown without wrestling with a springform.
• Silky interior contrasts with crackling brown top.
• Loaf pan shape makes neat slices for sharing.
• Rooted in Spanish Basque tradition, reimagined in a compact loaf format.

A Little Background

On a rainy afternoon last spring, I baked this cheesecake five times in one day. Each batch taught me more about how heat patterns in my oven affect browning. Basque cooks championed this burnt exterior in San Sebastián cafés—now we’re adapting it to a snug loaf pan when you crave a snackable wedge.

Key Ingredients for Burnt Basque Cheesecake in a Loaf Pan

• Cream Cheese (450g): Room temperature for lump-free batter.
• Granulated Sugar (120g): Balances richness; fine sugar dissolves fastest.
• Heavy Cream (180ml): Yields that silken mouthfeel; don’t swap for milk.
• Eggs (2 large): At room temp—I whisk them separately to ensure even blending.
• All-Purpose Flour (15g): Light dusting prevents collapse; sift first.
• Vanilla Extract (1 tsp): Adds depth; use pure for best aroma.

How to Make Burnt Basque Cheesecake in a Loaf Pan

1. Preheat your oven to 200°C (400°F). Line a 9×5″ loaf pan with parchment so edges extend above the rim.
2. In a mixer bowl, beat 450g cream cheese and 120g sugar until glossy and smooth (about 2–3 minutes). It should glide off the spatula without streaks.
3. Add 2 room-temperature eggs one at a time, mixing 20 seconds each, until silky smooth.
4. Pour in 180ml heavy cream, 1 tsp vanilla, and a pinch of salt. Stir on low until homogeneous.
5. Sift in 15g flour and fold gently—stop as soon as no white specks remain. Overmixing deflates the batter.
6. Pour into the pan, smooth the top, then tap gently on the counter to release air bubbles.
7. Bake 45 minutes until the top is deeply browned and the center still jiggles gently when nudged.
8. Turn off oven, crack the door, and let the cheesecake rest inside for 1 hour (personal testing note: this slow cooldown cuts shrinkage).
9. Transfer to the fridge and chill at least 4 hours before slicing.

Pro Tips & Troubleshooting

• I discovered rotating the pan halfway through bake evens that caramelized top.
• If the center sinks slightly, rest it longer in the warm oven—carryover heat finishes the set.
• For a citrus twist, fold in a teaspoon of finely grated lemon zest at the end.
• When halving the recipe, bake 30–35 minutes and watch the jiggle.

Storage & Make-Ahead Guide

Store in an airtight container in the fridge for up to 5 days—slice and cover each layer with parchment to avoid sticking. Freeze individual slices sealed in plastic wrap for up to 1 month; thaw in the fridge overnight. Always refrigerate within 2 hours of baking for safety, and use clean utensils when serving.

Serving Suggestions

Serve slices with a smear of berry compote or a dollop of lightly whipped cream. A sprinkle of flaky sea salt elevates the burnt sugar notes. Pair with a bold espresso or a chilled Riesling for contrast.

Frequently Asked Questions

• Can I use a different pan size? Answer: You can swap for a 9″ round springform, but reduce bake time to 35–40 minutes and watch the jiggle.
• Why is my cheesecake still runny in the middle? Answer: It needs that gentle wobble; if it’s liquid, bake 5–10 minutes longer and cool gradually.
• How do I prevent the top from burning too much? Answer: Place a second rack higher in the oven or tent loosely with foil after 30 minutes.
• Is it okay to freeze Basque cheesecake? Answer: Yes—wrap slices tightly and thaw in the fridge; texture remains silky.
• What’s the best way to reheat slices? Answer: Warm 10–15 seconds in the microwave or let come to room temperature for 20 minutes.
• Can I make it gluten-free? Answer: Replace flour with 15g cornstarch or gluten-free flour blend.

Final Thoughts

After my third trial, I settled on the 45-minute bake and the oven-rest trick—my favorite way is a chilled slice with bright raspberry jam smeared on top. Try this Burnt Basque Cheesecake in a Loaf Pan, customize those tiny tweaks to your oven, and share your results. I can’t wait to see your crackly tops!

More Recipes You’ll Love

• Mini Strawberry Crunch Cheesecake Bites – bite-sized cheesecake treats with a crunchy topping twist
• Berrylicious Strawberry Crunch Cheesecake Delight – seasonal fruit pairing that brightens creamy desserts
• Cottage Cheese Brownies – dairy-forward brownies with a silky texture that complements cheesecake