A crustless cheesecake with a rich, creamy center and a deeply caramelized top, this loaf pan version of the Burnt Basque Cheesecake brings all the rustic charm of the original with a simpler approach. It’s the kind of dessert that looks impressive but feels effortless—no water bath, no crust, and no fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
16 oz (450g) cream cheese, softened
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
Directions
I preheat my oven to 400°F (205°C) and line a 9×5-inch loaf pan with parchment paper, leaving enough overhang so I can easily lift the cheesecake out later.
In a large mixing bowl, I beat the cream cheese and sugar together until smooth and creamy.
I add the eggs one at a time, making sure each one is well incorporated before adding the next.
Then I mix in the heavy cream, vanilla extract, and salt until everything is well blended.
I sift in the flour and gently fold it into the batter, being careful not to overmix.
I pour the batter into the prepared pan and bake it for 45 to 55 minutes, until the top is deeply golden brown and the center still has a slight jiggle.
Once it’s done, I let it cool completely in the pan, then refrigerate it for at least 4 hours before slicing and serving.
Servings and timing
Servings: 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Chill Time: 4 hours
Total Time: 5 hours
Calories: Around 350 kcal per serving
Variations
I sometimes add a touch of citrus zest (like lemon or orange) to brighten the flavor.
For a richer version, I swirl in a bit of dulce de leche before baking.
I’ve also tried it with a pinch of cinnamon or nutmeg for a warm, spiced twist.
A spoonful of berry compote or cherry preserves on top makes a great finishing touch.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. The texture stays smooth and rich. I don’t usually reheat this cheesecake, since it’s best served chilled or at room temperature. If I want it slightly warmer, I let it sit on the counter for about 20 minutes before serving.
FAQs
How do I know when the cheesecake is done?
I look for a deeply golden brown top and a slight jiggle in the center. It might seem underbaked, but it will firm up as it cools.
Can I use a different pan size?
Yes, but baking times will vary. A wider or shallower pan may cook faster and result in less height.
Why is my cheesecake cracking?
Cracks aren’t really an issue with this rustic-style cheesecake, but if I want to avoid them, I make sure not to overmix and I don’t overbake it.
Can I freeze this cheesecake?
Yes, I wrap individual slices in plastic wrap and then foil, and freeze them for up to a month. I thaw them in the fridge overnight.
Do I need a water bath?
Not at all. The beauty of the Basque cheesecake is that it’s meant to bake at high heat without a water bath. The burnt top is part of its charm.
Conclusion
This Burnt Basque Cheesecake in a loaf pan is everything I want in a dessert: creamy, rich, and beautifully imperfect. It’s the kind of bake that feels both rustic and refined, with minimal effort for maximum reward. Whether I’m hosting friends or just indulging myself, this recipe always hits the sweet spot.
📖 Recipe:
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Burnt Basque Cheesecake in a Loaf Pan
- Total Time: 5 hours
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and creamy crustless cheesecake with a beautifully caramelized top, made effortlessly in a loaf pan. This rustic yet refined dessert skips the crust and water bath, delivering indulgent flavor with minimal fuss.
Ingredients
16 oz (450g) cream cheese, softened
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
Instructions
- Preheat the oven to 400°F (205°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the heavy cream, vanilla extract, and salt until fully combined.
- Sift in the flour and gently fold it into the batter, being careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 45 to 55 minutes, or until the top is deeply golden brown and the center still jiggles slightly.
- Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours before slicing and serving.
Notes
- Let the cheesecake cool fully before chilling to avoid condensation on the surface.
- For extra flavor, add citrus zest or a swirl of dulce de leche before baking.
- Best served chilled or at room temperature. No reheating required.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze individual slices wrapped in plastic and foil for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
