If you are looking for a dessert recipe that feels elegant yet is surprisingly simple to make, this loaf pan basque cheesecake is exactly what you need. Known for its deeply caramelized top, creamy interior, and rustic appearance, Basque cheesecake has become one of the most loved desserts in recent years. Unlike traditional cheesecakes, this version skips the crust, avoids the water bath, and embraces imperfections, making it ideal for both beginner and experienced bakers.
What makes this loaf pan basque cheesecake dessert recipe even better is the pan choice. Baking it in a standard loaf pan means you don’t need a springform pan or special equipment. The loaf pan creates thick, beautiful slices and makes storage and slicing incredibly easy. Whether you are preparing a casual family dessert or an impressive make-ahead treat for guests, this recipe delivers rich flavor with minimal effort.
What Is a Basque Cheesecake?
Basque cheesecake originated in San Sebastián, Spain, where it became famous for its burnt top and ultra-creamy center. Unlike classic New York–style cheesecake, a Basque cheesecake is intentionally baked at a high temperature. This creates a dark, caramelized exterior while keeping the inside soft, custard-like, and smooth.
This loaf pan basque cheesecake dessert recipe stays true to those roots while adapting the method for a smaller pan. The result is a dessert that feels indulgent without being overly complicated.
Why Use a Loaf Pan?
A loaf pan is one of the most practical baking tools, and it works beautifully for this dessert recipe. The tall sides help the cheesecake rise properly, while parchment paper makes it easy to lift out once cooled. Because loaf pans are narrow, the cheesecake cooks evenly and develops that signature contrast between the deeply browned top and creamy interior.
This makes the loaf pan basque cheesecake perfect for smaller households, intimate gatherings, or anyone who wants a show-stopping dessert without committing to a full-sized cake.
Ingredients You’ll Need
This dessert recipe uses simple, easy-to-find ingredients, but quality matters. Full-fat dairy is essential for achieving the rich texture that defines a true Basque cheesecake.
Ingredients (with measurements):
- 1¾ pounds (about 800 g) full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1⅔ cups (400 ml) heavy cream
- 1 teaspoon vanilla extract (optional)
- ¼ teaspoon salt
- ¼ cup (30 g) all-purpose flour, sifted
How to Make Loaf Pan Basque Cheesecake
This dessert recipe is intentionally straightforward. There are no complicated steps, no water baths, and no special baking techniques required.
Step 1: Preheat the oven
Preheat your oven to 400°F (200°C). This high temperature is essential for achieving the signature caramelized top of a basque cheesecake.
Step 2: Prepare the loaf pan
Lightly butter a standard 9×5-inch loaf pan. Line it with parchment paper, pressing the paper firmly into the corners and allowing at least 2 inches of overhang on all sides. This makes removing the cheesecake easy once it has cooled.
Step 3: Mix cream cheese and sugar
In a large mixing bowl, add the softened cream cheese and granulated sugar. Using a hand mixer or stand mixer on low to medium speed, beat for about 5 minutes, until the mixture is completely smooth and creamy. Take your time here to remove any lumps.
Step 4: Add the eggs
Add the eggs one at a time, mixing briefly after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
Step 5: Add cream and flavorings
Pour in the heavy cream, vanilla extract (if using), and salt. Whisk gently until the batter is smooth and glossy.
Step 6: Sift in the flour
Using a fine-mesh sieve, slowly sift the flour into the batter, whisking gently as you go. This step ensures a smooth texture without lumps.
Step 7: Bake the cheesecake
Pour the batter into the prepared loaf pan. Bake for 40–45 minutes. The top should become very dark brown around the edges, with a slightly lighter center. The center will still jiggle when you remove it from the oven—this is exactly what you want.
Step 8: Cool and chill
Let the cheesecake cool completely at room temperature. Once cooled, refrigerate for at least 2–4 hours, or overnight, before slicing.
How to Serve This Dessert
To serve, lift the cheesecake out of the loaf pan using the parchment paper overhang. Place it on a cutting board or serving platter and slice it thickly, just like banana bread. This loaf pan basque cheesecake dessert recipe is best enjoyed chilled, when the texture is perfectly creamy.
You can serve it plain or pair it with fresh berries, a light dusting of powdered sugar, or a drizzle of honey for extra elegance.
Storage Tips
Store leftover cheesecake in the refrigerator, tightly wrapped, for up to 4 days. The flavor and texture often improve after the first day, making this an excellent make-ahead dessert recipe.
