Name: Loaf Pan Basque Cheesecake Recipe
Prep time: 15 min
Cook time: PT-486891H30M32S
Total time: 3 h
Cuisine: Basque
Ingredients: 8 oz (225g) cream cheese, softened; ½ cup granulated sugar; 2 large eggs; ½ cup heavy cream; ½ tsp vanilla extract; 1 tbsp all-purpose flour (or cornstarch for a gluten-free version); ¼ tsp salt

Jump to Recipe

The Loaf Pan Basque Cheesecake is an effortlessly elegant dessert that combines the rich, creamy texture of classic cheesecake with the rustic charm of a deeply caramelized top and custardy middle. Baked in a standard loaf pan, this recipe transforms humble pantry staples into something truly magical — ready for slicing thick and serving to friends or savoring solo. If you’re seeking a show-stopping treat that delights both eyes and taste buds, this is the cheesecake you’ll fall in love with, every single time.

Loaf Pan Basque Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What I love about this Loaf Pan Basque Cheesecake is just how minimal and straightforward the ingredient list is. Each item pulls its weight: the cream cheese creates that signature silkiness, eggs make every bite luscious, and a quick dusting of flour or cornstarch helps the whole thing set. Let’s break down why these ingredients matter.

Cream Cheese (8 oz / 225g): This is the heart and soul of any Basque cheesecake, lending a creamy, tangy richness that’s impossible to replicate.
Granulated Sugar (½ cup): Sweetens the cake just enough while helping the top caramelize to that signature burnt look.
Large Eggs (2): Eggs bind the batter and add to that dreamy, custardy center.
Heavy Cream (½ cup): Adds a luxurious softness, making each slice melt-in-your-mouth tender.
Vanilla Extract (½ tsp): Brings a subtle, aromatic warmth that enhances every other flavor in the pan.
All-Purpose Flour or Cornstarch (1 tbsp): Just enough to help the cheesecake hold together; use cornstarch for a gluten-free option.
Salt (¼ tsp): A tiny pinch amplifies the sweet and tangy flavors, rounding out the whole dessert beautifully.

How to Make Loaf Pan Basque Cheesecake

Step 1: Prep Your Oven and Pan

First things first: preheat your oven to a toasty 400°F (200°C). Then grab your trusty 9×5-inch loaf pan and line it with parchment paper, letting a bit of paper hang over the sides. This ensures that, once your Loaf Pan Basque Cheesecake is baked and cooled, lifting it out is as graceful and easy as possible.

Step 2: Make the Cream Cheese Base

In a large mixing bowl, beat together the softened cream cheese and sugar until absolutely smooth and creamy, about two minutes. Don’t skimp on time here — the smoother your base, the silkier your cheesecake will turn out. A good hand mixer (or sturdy whisk) is your friend for this step!

Step 3: Add the Eggs

Add the eggs, one at a time, beating well after each addition. This helps the eggs fully incorporate, giving your Loaf Pan Basque Cheesecake that opulent, custardy texture we all dream about. Take a moment here to scrape down the sides of the bowl so nothing gets left behind.

Step 4: Stir in Cream, Vanilla, Flour, and Salt

Pour in the heavy cream, vanilla extract, flour (or cornstarch), and salt. Using a spatula or wooden spoon, gently fold everything together until just combined. Overmixing is the enemy here — stop as soon as the batter is smooth.

Step 5: Pour and Smooth

Carefully pour your batter into the lined loaf pan. Use a spatula to smooth the top so it bakes up evenly, ensuring every slice of your Loaf Pan Basque Cheesecake is picture-perfect.

Step 6: Bake to Burnished Perfection

Slide the pan into the oven and bake for 45 to 50 minutes. The cheesecake should puff up, develop a deep golden (even slightly burnt-looking) top, and crack here and there. Give it a gentle jiggle — the center should quiver like set custard but not be soupy. That’s how you know it’s done!

Step 7: Cool and Chill

Let your cheesecake cool right in the pan for about an hour. This patience pays off! Once it’s come down to room temperature, transfer it to the fridge for at least 2 hours (overnight is even better). The chilling firms up the texture and concentrates all those rich flavors.

Step 8: Remove and Slice

Once fully chilled, use the parchment paper to lift the Loaf Pan Basque Cheesecake out of its pan. Slice into thick, creamy slabs and prepare for applause, even if it’s just from yourself!

How to Serve Loaf Pan Basque Cheesecake

Garnishes

This cheesecake shines all on its own, but a few thoughtful garnishes take it to the next level. Try dusting the top with powdered sugar, adding a scattering of fresh berries, or drizzling on a glossy fruit compote for color and contrast.

Side Dishes

Pairing your Loaf Pan Basque Cheesecake with fresh seasonal fruit, a dollop of softly whipped cream, or even a spoonful of tangy crème fraîche turns dessert into a true celebration. If you’re feeling extra indulgent, serve alongside a double espresso or your favorite dessert wine.

Creative Ways to Present

Don’t stop at simple slices! Try cutting your cheesecake into cubes for elegant parfaits, layering it with jam in individual jars, or topping small rectangles with candied nuts for a bite-sized treat at your next gathering.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Loaf Pan Basque Cheesecake tightly in plastic wrap or transfer slices to an airtight container. Store in the refrigerator, where it will remain luscious and flavorful for up to four days. Each day, the flavors meld and deepen even more.

Freezing

If you want to save your cheesecake for a future treat, it freezes beautifully! Once completely chilled, cut into portions, wrap each slice in plastic wrap, and then foil. Store in a freezer-safe bag or container for up to one month. Thaw overnight in the refrigerator before enjoying.

Reheating

This cheesecake is typically served cold or at room temperature, but if you crave a slightly warmed version, pop a slice in the microwave for 10 seconds. It softens the texture just enough without losing that iconic caramelized top.

FAQs

Can I use a different size pan?

Absolutely! If you don’t have a loaf pan, you can use an 8-inch square pan or even double the recipe for a round cake. Just keep an eye on baking time — a different pan may cook a little faster or slower.

Why is my cheesecake center so jiggly?

The gorgeous, slightly molten middle is exactly what you want in a Loaf Pan Basque Cheesecake. It will set up further as it cools and chills, resulting in a creamy yet sliceable texture.

Can I add flavors to the batter?

Yes! Lemon zest, a splash of almond extract, a spoonful of espresso powder, or even swirling in fruit preserves will all add a new dimension. The key is to keep additions minimal so you don’t throw off the classic creamy texture.

Is there a gluten-free option?

Definitely: simply swap the all-purpose flour for cornstarch! The rest of the ingredients are naturally gluten-free, so everyone can enjoy a slice without worry.

How do I know when it’s baked perfectly?

Look for a deeply golden top and a slight jiggle in the center when you gently shake the pan. Overbaking will rob the Loaf Pan Basque Cheesecake of its creamy center, so start checking at 45 minutes.

Final Thoughts

I can’t recommend Loaf Pan Basque Cheesecake enough — the combination of simplicity, rich flavor, and burnt caramel top is pure magic. Whether you’re making it for loved ones or as a little treat for yourself, I hope this recipe inspires you to bake boldly and enjoy every creamy, joyful bite!

Loaf Pan Basque Cheesecake Recipe

★★★★★

4.8 from 5 reviews

Author: Ella
Total Time: 3 hours
Yield: 1 loaf pan cheesecake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich, creamy goodness of this Loaf Pan Basque Cheesecake that boasts a caramelized exterior and a velvety smooth interior. A delightful twist on the classic Basque cheesecake, this version is baked in a loaf pan for a charming presentation.

Ingredients

Scale

Cheesecake Batter:

8 oz (225g) cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup heavy cream
½ tsp vanilla extract
1 tbsp all-purpose flour (or cornstarch for a gluten-free version)
¼ tsp salt

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare Loaf Pan: Line a 9×5-inch loaf pan with parchment paper, leaving excess for easy removal.
Mix Cheesecake Batter: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in cream, vanilla, flour, and salt.
Fill Loaf Pan: Pour batter into the pan, smoothing the top.
Bake: Bake for 45-50 minutes until golden and slightly cracked.
Cool and Chill: Cool in pan for 1 hour, then refrigerate for at least 2 hours or overnight.
Serve: Once set, slice and enjoy!

Notes

This cheesecake is best served chilled for optimal flavor and texture.
Feel free to customize with your favorite toppings like fresh berries or a drizzle of caramel.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: Basque