Burnt Basque Cheesecake in a Loaf Pan
A crustless, high-heat baked cheesecake in a loaf pan that develops a deeply caramelized top and a silky center, adapted from the Basque original.
Ingredients
Cheesecake Batter
- 450 g cream cheese room temperature
- 120 g granulated sugar
- 2 large eggs room temperature
- 180 ml heavy cream
- 1 teaspoon vanilla extract
- 15 g all-purpose flour sifted
- 1 pinch salt
Instructions
Cheesecake Batter
- Preheat your oven to 200°C (400°F). Line a 9×5" loaf pan with parchment so edges extend above the rim.
- In a mixer bowl, beat cream cheese and sugar until glossy and smooth, about 2–3 minutes. The mixture should glide off the spatula without streaks.
- Add eggs one at a time, mixing 20 seconds each, until the batter is silky smooth.
- Pour in heavy cream, vanilla extract, and salt. Stir on low speed until fully combined.
- Sift in the flour and fold gently until no white specks remain. Avoid overmixing to maintain volume.
- Pour the batter into the prepared pan, smooth the top, then tap gently on the counter to release air bubbles.
- Bake for 45 minutes, until the top is deeply browned and the center still jiggles gently when nudged.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
- Transfer to the refrigerator and chill at least 4 hours before slicing.
Notes
During my first run, I let the filled pan sit 10 minutes before baking—this reduced air pockets and smoothed the surface.
At the 25-minute mark, I rotated the loaf pan; it gave an even deep brown crust all around.
For storage, I stack slices between parchment paper in an airtight container; this prevents sticking and preserves that silky interior.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 18g
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