Loaf pan Basque cheese cake always brings me back to the first time I wanted to surprise my family with a dessert that felt fancy but was secretly so simple to make because I had just learned about the magic of a burnt-top cheesecake and couldn’t wait to try it at home. I remember pulling it out of the oven with its beautifully caramelized top and slightly jiggly center and feeling so proud even before tasting it — and that first creamy bite totally won everyone over instantly.

Now, whenever I want to make an impressive dessert without fussing over complicated techniques, this is my go-to because it has that rustic charm and rich, velvety texture that makes each slice unforgettable. I love how baking it in a loaf pan makes it easy to serve and share so it feels more casual and inviting while still looking like something you’d find at a fancy café.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Cream cheese – The creamy base that makes the cheesecake rich and smooth.
Sugar – Sweetens the cheesecake and helps create that caramelized top.
Eggs – Bind the filling and add a silky texture.
Heavy cream – Makes the filling extra velvety and luxurious.
All-purpose flour – Helps stabilize the cheesecake slightly.
Vanilla extract – Adds warmth and depth of flavor.
Salt – Balances the sweetness and enhances the flavor.

Tools You’ll Need

Loaf pan – Perfect for baking and serving this rustic cheesecake.
Parchment paper – Makes it easy to lift the cake out and prevents sticking.
Mixing bowls – For combining all the ingredients smoothly.
Hand mixer or whisk – To blend the filling until creamy and airy.
Rubber spatula – For scraping down the sides and folding.
Measuring cups and spoons – To keep ingredients accurate.
Cooling rack – To let the cheesecake cool before slicing.

Instructions

Step 1

I preheat the oven to 400°F (200°C) and line a loaf pan with parchment paper, leaving some overhang on the sides for easy lifting later.

Step 2

In a large bowl, I beat the cream cheese and sugar together with a hand mixer or whisk until completely smooth and fluffy.

Step 3

I add the eggs one at a time, mixing well after each addition to keep the batter silky.

Step 4

I pour in the heavy cream, vanilla extract, and salt, then continue mixing until smooth and well combined.

Step 5

I sift in the flour and gently fold it in using a spatula until just incorporated.

Step 6

I pour the batter into the prepared loaf pan, smoothing the top lightly.

Step 7

I bake the cheesecake for about 50 to 60 minutes until the top is deeply caramelized and the center still has a slight jiggle.

Step 8

I let it cool in the pan to room temperature, then refrigerate for at least a few hours or overnight to set fully.

Step 9

Once chilled, I lift it out using the parchment, slice, and serve.

Tips

For an extra caramelized top, I sometimes move the cake closer to the broiler for the last few minutes of baking. If you prefer a softer, custard-like center, bake on the shorter end of the time range. You can also add a splash of citrus zest for a bright twist.

Ways to Serve

I love serving this loaf pan Basque cheese cake as is because it’s so flavorful on its own. It’s also wonderful with fresh berries or a spoonful of berry compote on the side. A drizzle of honey or a dusting of powdered sugar can make it extra special for guests.

Frequently Asked Questions

Can I make loaf pan Basque cheese cake ahead of time?

Yes! In fact, it tastes even better after chilling overnight in the fridge.

Do I need a water bath for this cheesecake?

Nope! The beauty of Basque cheesecake is that it bakes without a water bath and still turns out creamy.

Can I freeze Basque cheesecake?

Yes, just wrap it tightly and freeze for up to one month. Thaw in the fridge before serving.

See You in the Kitchen

I hope you give this loaf pan Basque cheese cake a try! It’s one of my favorite desserts to make and share, and I can’t wait to hear how you enjoy it. Please let me know your thoughts or share photos of your beautiful slices! And if you loved this recipe, save it for your next special dinner or cozy baking day.

Happy Cooking!