Name: Loaf Pan Basque Cheesecake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Basque
Ingredients: 1 ¾ lb full fat cream cheese bars (or 1 lb 12 oz), softened; 1 cup granulated sugar; 4 large eggs; 1 ⅔ cup heavy cream; 1 teaspoon vanilla extract (optional); ¼ teaspoon salt; ¼ cup all-purpose flour

Jump to Recipe· 4.9 from 17 reviews

If you’ve been curious about Basque cheesecake but find the traditional round pans limiting, you’re going to love this unique twist: my Loaf Pan Basque Cheesecake Recipe. It’s just as creamy, with those signature caramelized edges, but baked right in a loaf pan for that perfect slice-and-serve convenience. Trust me, this recipe is fan-freaking-tastic and super easy to whip up. Grab your loaf pan, and let’s get baking!

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Why This Recipe Works

Loaf Pan Convenience: Using a loaf pan means effortless slicing and beautiful presentation every time.
Authentic Basque Flavor: The high-heat bake creates that irresistible burnt top and creamy center.
Simple Ingredients: No complicated components—just cream cheese, eggs, cream, sugar, and a touch of flour.
Rustic Charm: Imperfect cracks and caramelization add character rather than concern.

Loaf Pan Basque Cheesecake, Basque Cheesecake recipe, easy caramelized cheesecake, baked cheesecake in loaf pan, creamy baked cheesecake - A rectangular cake with a golden-brown top layer that is slightly darker at the edges, creating a caramelized look, rests on crumpled parchment paper. The sides of the cake are a pale yellow, contrasting with the rich top, and the parchment paper underneath shows spots of baked residue. The background surface is a white marbled texture, making the cake the main focus. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in the Loaf Pan Basque Cheesecake Recipe plays a role in creating that silky, indulgent texture and signature flavor. I always use full-fat cream cheese for richness, and heavy cream keeps it luscious but not overly dense. The small amount of flour gives just enough structure without weighing it down.

Loaf Pan Basque Cheesecake, Basque Cheesecake recipe, easy caramelized cheesecake, baked cheesecake in loaf pan, creamy baked cheesecake - Flat lay of a large block of fresh cream cheese with smooth texture, a small mound of granulated sugar, four large whole brown eggs with clean shells, a small white ceramic bowl filled with thick heavy cream, a small white ceramic bowl containing pure vanilla extract, a small pinch of fine salt crystals, and a small white ceramic bowl of sifted all-purpose flour, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Cream Cheese: Softened and full-fat is key for smoothness and flavor depth.
Granulated Sugar: Sweetens perfectly and aids browning on the top.
Eggs: They emulsify and set the cheesecake without making it cakey.
Heavy Cream: Adds richness and creaminess for that melt-in-your-mouth feel.
Vanilla Extract (Optional): Adds subtle warmth if you have it on hand, but it’s not essential.
Salt: Balances sweetness and lifts all the flavors.
All-Purpose Flour: Just a dusting to give structure and help with the slight jiggle.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Loaf Pan Basque Cheesecake Recipe is how easily you can make it your own. Whether you want to add a splash of coffee liqueur for a grown-up twist or swap the vanilla for almond extract, it’s super forgiving and personalizable.

Chocolate Swirl: I once gently folded melted dark chocolate into part of the batter and created a marbled effect—that was an instant hit at a dinner party.
Fruit Topping: For summer, throwing fresh berries on top before serving adds a refreshing contrast.
Gluten-Free Variation: Substitute the all-purpose flour with almond flour for a low-carb version, although the texture will be slightly different.

Step-by-Step: How I Make Loaf Pan Basque Cheesecake Recipe

Step 1: Prep Your Loaf Pan Like a Pro

Start by preheating your oven to 400°F. Butter your loaf pan lightly—this little trick helps the parchment paper stick firmly in place, making your life easier when pouring in the batter. Lay a long strip of parchment paper across the pan, pressing it into the corners, and make sure there’s about a 2-inch overhang on every side. This overhang helps you lift the cheesecake out with no mess at all. Trim any excess beyond that.

Step 2: Whip Up the Cheesecake Batter

In a large bowl, beat the softened cream cheese with the sugar for about 5 minutes until it’s super smooth and creamy—no lumps! Adding the eggs one at a time helps keep the batter aerated and silky. When all eggs are combined, whisk in the heavy cream, vanilla (if using), and salt. Finally, sift in the flour a little at a time, gently mixing it in so the batter stays light and lump-free.

Step 3: Bake Low and High—and Don’t Worry About the Dark Top

Pour your batter into the parchment-lined loaf pan and bake for 40-45 minutes. This part is the magic: the edges will turn gorgeously caramelized and dark brown, while the center remains just a little wiggly and soft—that’s perfect. Don’t fret if it looks quite cracked or uneven on top; that rustic look is part of the charm.

Step 4: Cool and Chill for Best Results

Let the cheesecake cool fully on your counter before covering and refrigerating for at least 2-4 hours, or better yet, overnight. This resting time lets the flavors settle and the cheesecake set to that perfect sliceable texture you want.

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Tips from My Kitchen

Using the Right Cream Cheese: I always check the foil packaging to ensure I’m using full-fat cream cheese bars, which bake up creamier than tubs or low-fat types.
Don’t Skip Buttering the Pan: It might seem small, but this step helps your parchment sit smoothly and makes cleanup a breeze.
Watch the Bake, Not the Time: Oven temps vary, so rely more on how the top looks—a deeply caramelized edge with a slightly lighter center—than the clock alone.
No Fear of Cracks: The cracks are like little badges of honor for this cheesecake style; they won’t affect flavor or texture, just add rustic character.

How to Serve Loaf Pan Basque Cheesecake Recipe

Loaf Pan Basque Cheesecake, Basque Cheesecake recipe, easy caramelized cheesecake, baked cheesecake in loaf pan, creamy baked cheesecake - A thick slice of cheesecake with one visible layer that is pale yellow and creamy, showing a smooth, dense texture. The top layer is a darker golden brown crust, slightly wrinkled and uneven. The cheesecake sits on a parchment paper that has crumbs around it, all placed on a surface with a white marbled texture. The background is dark and blurred, highlighting the cheesecake in the front. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping slices of this cheesecake with a scatter of fresh berries—blueberries, raspberries, or strawberries work beautifully. A dusting of powdered sugar or a drizzle of honey enhances the burnt sugar flavor without overwhelming the creamy texture. For a boozy kick, a spoonful of fruit preserves like fig or apricot is heavenly.

Side Dishes

While this Basque cheesecake is a dessert in itself, it pairs famously well with a strong black coffee or a cup of Earl Grey tea. If you’re hosting an afternoon tea, serve it alongside almond biscotti or lightly salted nuts to complement the richness.

Creative Ways to Present

For special occasions, I sometimes serve chilled slices on small rectangular wooden boards, sprinkled with edible flowers or microgreens for color and contrast. If you want to get fancy, a side ramekin of slightly warmed berry compote adds a touch of elegance and customization at the table.

Make Ahead and Storage

Storing Leftovers

Because this recipe is made in a loaf pan with overhanging parchment, I simply cover it tightly with plastic wrap or an airtight lid and store it in the fridge. It keeps beautifully for up to 4 days without drying out—a blessing when you bake a deal of cheesecake!

Freezing

I’ve frozen leftover slices wrapped individually in parchment and foil with great results. When you’re ready, just thaw overnight in the fridge. The texture remains pleasantly creamy, though the slightly burnt notes mellow a bit.

Reheating

If you want to enjoy it warm, I recommend reheating gently in a low oven (around 300°F) for 5-7 minutes or until just warmed through—microwaving tends to make it a bit rubbery, which is less enjoyable for this cheesecake’s texture.

FAQs

Can I use a different sized loaf pan for this Basque cheesecake?

Yes, but keep in mind that loaf pans vary widely. If your pan is smaller, fill it leaving about ½ inch of space at the top and shorten the baking time, watching carefully for that deeply browned edge and a slightly wobbly center. Larger pans may yield a thinner cheesecake needing less time too.
Why does the top of the Basque cheesecake get so dark?

The dark, caramelized top is a hallmark of Basque cheesecakes. High heat causes the sugars and fats to brown deeply, creating a void of flavor and contrast to the creamy inside. Don’t worry—it’s supposed to look almost burnt and adds to the cheesecake’s character.
Do I need to line the loaf pan with parchment paper?

Absolutely. Parchment paper helps with easy removal and prevents sticking, especially since Basque cheesecake can be quite soft and delicate when fresh from the oven. Buttering the pan before lining helps the paper stay put.
Can I make this recipe without heavy cream?

Heavy cream contributes to the signature creaminess and texture. Using substitutes like half-and-half or milk will change the texture and richness. I recommend sticking to heavy cream for the best results.

Final Thoughts

If you’re craving a cheesecake that’s both rustic and elegant, creamy but easy to slice, this Loaf Pan Basque Cheesecake Recipe is your new best friend in the kitchen. I’ve made it countless times for friends and family, and there’s always this satisfied smile when they take that first bite. Seriously, give it a try—you’ll wonder why you ever made cheesecake any other way!

Loaf Pan Basque Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews

Author: Lucy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Basque
Diet: Vegetarian

Print Recipe

Description

This Loaf Pan Basque Cheesecake is a creamy, rich, and rustic-style cheesecake baked to perfection with a caramelized top and a soft, slightly wiggly center. Baked in a loaf pan, it offers an easy way to enjoy the traditional Basque cheesecake flavor with a convenient shape perfect for slicing and serving.

Ingredients

Cheesecake Batter

1 ¾ lb full fat cream cheese bars (or 1 lb 12 oz), softened
1 cup granulated sugar
4 large eggs
1 ⅔ cup heavy cream
1 teaspoon vanilla extract (optional)
¼ teaspoon salt
¼ cup all-purpose flour

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Instructions

Preheat the oven: Set your oven to 400°F to prepare for baking the cheesecake.
Prepare the loaf pan: Lightly butter the inside of a 9×5-inch loaf pan. Then, line it with a long strip of parchment paper pressed into the corners with at least 2 inches of overhang all around. Trim any excess parchment beyond this overhang.
Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer at low-medium speed for 5 minutes until smooth and creamy. A stand mixer can also be used.
Add eggs: Incorporate the eggs one at a time into the mixture, mixing well after each addition until fully combined.
Incorporate cream and flavorings: Add the heavy cream, vanilla extract (if using), and salt. Use a whisk to mix until combined.
Add flour: Sift the flour gently over the mixture and stir carefully to incorporate without creating lumps.
Pour batter and bake: Transfer the batter into the prepared loaf pan. Bake for 45 minutes. The top will be dark brown around the edges and a bit lighter in the center but not burnt. The center will be soft and wiggly.
Cool and refrigerate: Allow the cheesecake to cool fully at room temperature. Cover and refrigerate for 2 to 4 hours or overnight before serving for the best texture and flavor.

Notes

Vanilla extract is optional but adds a subtle creamy flavor; use real vanilla extract if possible.
For smoother batter, sift flour gradually rather than adding all at once to avoid lumps.
Butter the loaf pan to help parchment paper stick better and prevent sticking of the cheesecake.
Use only parchment paper, not wax paper, which can melt during baking.
Expect a caramelized, dark top – this is characteristic of Basque cheesecake and doesn’t mean the cheesecake is burnt.
If your loaf pan is very full, place it on a baking sheet to catch any overflow during baking.
Cracks on the cheesecake surface are normal and contribute to its rustic charm.
Standard loaf pan sizes may vary; if your pan is smaller, fill it leaving ½ inch of room at the top and monitor baking time carefully.