If you’re craving rich and creamy desserts that are both simple and impressive, the Loaf Pan Basque Cheesecake is a must-try. With its caramelized top, custardy center, and no crust to fuss over, this beloved Spanish treat proves that great flavor doesn’t need complicated steps. Even better—it bakes beautifully in a loaf pan!
Whether you’re hosting a dinner party or just looking for indulgent desserts to treat yourself, this recipe is elegant, easy, and unforgettable.
Ingredients
Here’s everything you’ll need to make your Loaf Pan Basque Cheesecake:
For a 9×5 inch loaf pan:
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16 oz (450 g) cream cheese, softened to room temperature
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3/4 cup (150 g) granulated sugar
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3 large eggs
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1 1/4 cups (300 ml) heavy cream
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1/4 cup (30 g) all-purpose flour
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1/2 tsp salt
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1 tsp vanilla extract
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Zest of 1 lemon (optional, for a bright note)
Required Kitchen Tools
To ensure a smooth baking process, gather the following tools:
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9×5 inch loaf pan
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Parchment paper
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Hand mixer or stand mixer (you can also mix by hand)
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Mixing bowls
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Measuring cups and spoons
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Fine mesh strainer (optional, for lump-free batter)
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Spatula
Step-by-Step Preparation Instructions
Step 1: Prepare the Pan
Preheat your oven to 400°F (200°C). Line your loaf pan with parchment paper, ensuring it covers the sides and hangs over the edges for easy lifting later.
Step 2: Cream the Cheese and Sugar
In a large bowl, beat the softened cream cheese until smooth. Add the sugar and beat for another 2–3 minutes until fully incorporated and fluffy.
Step 3: Add the Eggs
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
Step 4: Incorporate the Cream and Flavorings
Pour in the heavy cream, vanilla extract, and lemon zest (if using). Mix until smooth and silky.
Step 5: Add the Flour
Sift in the flour and salt, then gently fold until fully combined. Avoid overmixing—just enough to blend.
Step 6: Strain for Smoothness (Optional)
For an ultra-creamy texture, strain the batter through a fine mesh sieve into another bowl to remove any lumps.
Step 7: Bake
Pour the batter into your lined loaf pan. Bake on the center rack for 45–55 minutes. The top should be deep golden brown and slightly jiggly in the center.
Step 8: Cool and Chill
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight for best results. The texture becomes firmer and richer as it sets.
Helpful Tips for Making or Serving
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Room temperature ingredients: Always use room temperature cream cheese and eggs to avoid lumps and ensure even mixing.
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Don’t skip parchment paper: It prevents sticking and allows for easy removal, especially since Basque cheesecake is crustless.
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Browning is good: The dark top is a signature look and flavor of Basque cheesecake—don’t worry, it’s not burnt!
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Serve with garnish: While traditionally served plain, a dollop of whipped cream or fresh berries can complement the richness.
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Make ahead: This cheesecake is even better the next day, making it a perfect make-ahead dessert for special occasions.
Approximate Nutritional Value (per slice, yields 8 slices) desserts
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Calories: 350 kcal
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Fat: 28 g
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Carbohydrates: 18 g
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Sugar: 15 g
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Protein: 6 g
Note: These values are approximate and may vary based on specific ingredients and portion size.
Why This Recipe Works
The Loaf Pan Basque Cheesecake simplifies the traditional format without sacrificing flavor or texture. By using a loaf pan, it’s perfect for smaller gatherings or weeknight indulgence. Its burnt top caramelizes naturally in the oven, giving it a rich, toasted flavor that contrasts beautifully with the velvety interior. Best of all, it’s one of those desserts that looks fancy but is actually very forgiving—even beginners can nail it on the first try.
Final Thoughts
If you’re looking to elevate your desserts game without overcomplicating your time in the kitchen, the Loaf Pan Basque Cheesecake is a dreamy option. It’s rustic yet elegant, rich yet balanced, and above all—impressively simple.