Loaf Pan Basque Cheesecake Recipe

If you’ve ever wanted to impress your friends with a cheesecake that’s both elegantly rustic and irresistibly creamy, then this Loaf Pan Basque Cheesecake Recipe is exactly what you need in your baking arsenal. It’s the perfect blend of caramelized, golden top and melt-in-your-mouth interior, all baked conveniently in a loaf pan. Trust me, once you try this, you’ll be hooked—and your kitchen will smell like a dreamy bakery every time you make it!

this …

Ingredients & Why They Work

This Loaf Pan Basque Cheesecake Recipe shines because of its simple ingredient lineup, each playing a key role in achieving that creamy yet slightly jiggly texture, balanced sweetness, and the iconic burnt top. Here’s why I love these ingredients and what to look for when you shop:

• Cream Cheese: Full-fat is a must here for that rich, dense creaminess. Softened cream cheese blends smoothly to avoid lumps.
• Granulated Sugar: Sweetens just enough without overpowering the tang of the cream cheese.
• Eggs: Provide structure and add silkiness to the batter.
• Heavy Cream: Key to keeping the cheesecake luscious and not too dense.
• Vanilla Extract (optional): Adds a subtle aroma and warms the flavor, but feel free to skip if you don’t have it on hand.
• Salt: Just a pinch enhances the sweetness and balances flavors.
• All-purpose Flour: A little flour keeps the cheesecake from being too runny while maintaining that signature jiggle.

Tweak to Your Taste

This is one of those recipes I love not just for its delicious outcome but also for how easy it is to make your own with minor tweaks. I’ve played around with a few variations and every time, it’s delightful.

• Flavor Boost: I sometimes swap vanilla extract for a teaspoon of lemon zest—adds a fresh zing that pairs beautifully with the richness.
• Dairy Swap: If you want something lighter, try half-and-half instead of heavy cream—though texture is less silky.
• Sweetness Level: Feel free to reduce sugar by a couple of tablespoons if you prefer a less sweet dessert.
• Alcohol Infusion: Adding a tablespoon of aged rum or brandy creates a grown-up twist that’s perfect for special occasions.

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

Step 1: Prepare Your Loaf Pan Like a Pro

Before mixing, I always preheat my oven to a blazing 400°F. Then, I butter the inside of my 9×5-inch loaf pan lightly. This step is a game changer because it helps the parchment paper stick perfectly into all the corners—no annoying bubbling or slipping later when pouring the batter. I lay a strip of parchment paper along the length, pressing it down firmly, then trim so you have about 2 inches of overhang all around. You’ll thank yourself for this when you lift the cheesecake out easily after baking.

Step 2: Mix Cream Cheese and Sugar Until Silky Smooth

Softened cream cheese is where this cheesecake begins its magic. Using a handheld or stand mixer, I beat the cream cheese and sugar on low to medium speed for at least 5 minutes. Patience here is key—you want it silky smooth with no lumps visible. This sets a great base for the eggs to incorporate nicely without curdling.

Step 3: Add Eggs One at a Time

To keep the batter from splitting, I add the eggs one by one, mixing fully after each addition. This gradual approach ensures the mixture stays creamy and well combined. Remember, no rush—take your time on this step!

Step 4: Stir in Cream, Vanilla, and Salt

Pour in the heavy cream, vanilla extract (if using), and a pinch of salt next. I switch to a whisk here for gentle folding, which helps preserve airiness in the mix. The batter will start looking luscious and thick.

Step 5: Sift and Fold in the Flour

Instead of dumping in all the flour at once, I sift it in gently in small batches, whisking lightly between additions. This careful technique avoids lumps and keeps the batter perfectly smooth, which is crucial for the right cake texture.

Step 6: Bake Until Beautifully Burnt & Jiggly

Pour your velvety batter into the prepped loaf pan and slide it into the oven for 40 to 45 minutes. The top will darken to a deep golden, almost burnt color—don’t fret, this is Basque cheesecake’s signature. The trick: the center should still be a little wobbly when you gently shake the pan. It sets more as it cools. If you notice your loaf pan filling all the way to the brim, place it on a baking sheet just in case of overflow.

Step 7: Cool Fully and Refrigerate

Once out of the oven, let it cool completely right on the counter. This step is where the cheesecake develops its luscious texture—patience pays off. Afterward, cover it and chill in the fridge for at least 2 to 4 hours, or ideally overnight, before slicing and serving.

How to Serve Loaf Pan Basque Cheesecake Recipe

Garnishes

I like to keep garnishes simple so the cheesecake shines. A dusting of powdered sugar or a few fresh berries on top add a pop of color and natural sweetness. Sometimes I drizzle a little honey or scatter toasted nuts for crunch. Those rustic cracks on the surface make a lovely backdrop for these touches.

Side Dishes

When serving, I love pairing this cheesecake with a light fruit compote—especially blueberry or strawberry. It balances the richness perfectly. A cup of strong coffee or a glass of dessert wine elevates the whole experience to next-level indulgence.

Creative Ways to Present

For special occasions, I’ve wrapped the cooled, sliced cheesecake pieces in parchment paper tied with twine for charming, rustic desserts at dinner parties. Another fun idea is layering thin slices with a berry jam for mini cheesecake sandwiches. It’s perfect for sharing and looks so cute on a dessert platter!

Make Ahead and Storage

Storing Leftovers

I always cover the chilled cheesecake tightly with plastic wrap or store slices in an airtight container in the fridge. It keeps beautifully for up to 4 days and the flavors actually meld better after a day in the fridge.

Freezing

I’ve frozen leftover cheesecake slices wrapped snugly in plastic and foil. When ready to enjoy, I thaw overnight in the fridge. The texture after freezing is nearly as good as fresh, making it a great make-ahead treat for busy weeks.

Reheating

If you like your cheesecake a little warmer, reheat a slice in the microwave for about 15-20 seconds. It takes the chill off without melting the creamy texture. Just don’t overdo it or you’ll lose that signature silky feel.

FAQs

Final Thoughts

This Loaf Pan Basque Cheesecake Recipe has become such a favorite of mine because it’s approachable, comforting, and just the right kind of fancy for any occasion. Whether you’re baking for a loved one or treating yourself after a long week, it delivers buttery lushness and that signature caramelized top we all swoon over. Trust me when I say, once you master this, you’ll find yourself craving it again and again—so cozy up and enjoy every sweet, creamy bite!

Print