When I first tasted Basque cheesecake years ago in Spain, I was standing in a little café in San Sebastián with jazz music floating through the air. The cheesecake was unlike anything I’d ever eaten before—burnt on the outside, creamy and almost custardy inside, rustic yet elegant. Fast-forward to today, and I’ve recreated that memory right in my kitchen using something every home cook has: a loaf pan.
This Loaf Pan Basque Cheesecake is the perfect recipe for when you want something indulgent but fuss-free. No springform pan, no water bath, no fancy tricks—just cream cheese, sugar, eggs, and cream, baked hot until beautifully caramelized. It’s the kind of dessert that looks like it took hours but really comes together with minimal effort.
What Is Basque Cheesecake?
Basque cheesecake, also called tarta de queso, originated at La Viña, a famous bar in San Sebastián, Spain. Unlike American cheesecakes, it has no crust and is baked at a high temperature to create a dark, caramelized top that contrasts with its soft, creamy interior. This loaf pan version keeps all the authentic flavors while making it accessible for home bakers without specialty pans.
Why You’ll Love This Loaf Pan Basque Cheesecake
- No springform pan required—just grab a loaf pan!
- Rustic yet elegant with its caramelized “burnt” top.
- Easy and forgiving—cracks and imperfections only add charm.
- Perfect for small gatherings—makes a cozy-sized cheesecake.
- Customizable—add lemon zest, chocolate, or swirl in jam.
Tips for the Best Basque Cheesecake
- Use full-fat block cream cheese for richness—avoid spreadable tubs.
- Don’t worry about cracks—they’re part of the rustic beauty.
- Bake until the edges are dark brown, but the center jiggles slightly.
- Line your pan well with parchment for easy lifting.
- Chill before slicing for neat, creamy pieces.
Ingredients
- 1¾ lb full-fat cream cheese (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1⅔ cups heavy cream
- 1 tsp vanilla extract (optional)
- ¼ tsp salt
- ¼ cup all-purpose flour (sifted)
Step-by-Step Instructions
- Preheat oven to 400°F.
- Mix Cream Cheese & Sugar – Beat softened cream cheese with sugar until smooth and creamy, about 5 minutes.
- Add Eggs – Add eggs one at a time, mixing after each until fully incorporated.
- Add Cream & Flavoring – Whisk in heavy cream, vanilla, and salt.
- Sift in Flour – Slowly sift flour into the batter, whisking gently to avoid lumps.
- Prepare Pan – Butter a 9×5-inch loaf pan and line with parchment, leaving overhang for easy lifting.
- Bake – Pour batter into the pan and bake for 40–45 minutes. Edges should be dark brown, center lighter and still soft.
- Cool & Chill – Let cool completely at room temperature, then refrigerate 2–4 hours or overnight. Slice thick like banana bread.
You Must Know
- Don’t fear the dark top—it’s supposed to look caramelized!
- Cracks settle as it cools, adding rustic charm.
- The cheesecake firms up in the fridge for that perfect creamy texture.
FAQs
Can you make a Basque cheesecake in a loaf tin?
Yes, this recipe is designed for a loaf pan—easy to slice and store.
Can I bake cheesecake in a loaf pan?
Absolutely, just line with parchment for easy removal.
Can you make a Basque cheesecake without a springform pan?
Yes—loaf pans, cake pans, or pie dishes work fine.
What is the secret of Basque cheesecake?
High-heat baking for a caramelized top and creamy center.
Storing & Serving
- Fridge: Store covered up to 4 days.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in fridge.
- Serve: Slice thick, like banana bread, with coffee or fresh berries.
Tools You’ll Need
- 9×5-inch loaf pan
- Parchment paper
- Hand mixer or stand mixer
- Fine mesh strainer for flour
- Cooling rack
Conclusion
Loaf Pan Basque Cheesecake proves that elegance doesn’t require fancy pans or complicated steps. With its caramelized top, creamy center, and rustic beauty, it’s a dessert that feels just as at home at a casual family dinner as it does at a holiday gathering.
I love how approachable it is—you don’t need a springform pan, a water bath, or a pastry chef’s touch. Just simple ingredients, a loaf tin, and the confidence to let it bake boldly until that signature burnt top appears. Every slice feels indulgent, every bite silky, and every crumb a little reminder of how sometimes the most imperfect-looking desserts are the most perfect to eat.
Make it once, and I promise it’ll become one of those recipes you return to again and again—not just because it’s easy, but because it tastes like something worth celebrating.
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Loaf Pan Basque Cheesecake
- Total Time: 60
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Loaf Pan Basque Cheesecake is a rustic, crustless cheesecake baked in a loaf pan. With a caramelized top and creamy center, it’s easy, elegant, and unforgettable.
Ingredients
- 1 3/4 lb full-fat cream cheese (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1 2/3 cups heavy cream
- 1 tsp vanilla extract (optional)
- 1/4 tsp salt
- 1/4 cup all-purpose flour (sifted)
Instructions
- Preheat oven to 400°F.
- Beat cream cheese and sugar until smooth, about 5 minutes.
- Add eggs one at a time, mixing after each until incorporated.
- Whisk in cream, vanilla, and salt.
- Sift in flour and whisk gently to avoid lumps.
- Butter and line a 9×5-inch loaf pan with parchment.
- Pour batter into pan and bake 40–45 minutes, until top is dark brown and center is slightly jiggly.
- Cool completely, then chill 2–4 hours or overnight before slicing.
Notes
Store covered in the fridge up to 4 days. Freeze up to 2 months, wrapped tightly. Best served chilled, sliced thick with coffee or berries.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baked
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 135mg
Keywords: Basque cheesecake, loaf pan cheesecake, crustless cheesecake, easy cheesecake recipe
