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Burnt Basque Cheesecake in a Loaf Pan

A creamy, caramelized Basque-style cheesecake baked in a loaf pan for easy slicing and rich flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Spanish
Calories: 420

Ingredients
  

Cheesecake Batter
  • 800 g cream cheese room temperature
  • 1 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 4 large eggs room temperature
  • 3 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp lemon zest optional

Equipment

  • Loaf pan (9x5 inches)
  • Mixing bowls
  • Hand mixer or stand mixer
  • Parchment paper

Method
 

  1. Preheat oven to 425°F (220°C). Line a 9x5-inch loaf pan with parchment paper, leaving 2–3 inches overhang.
  2. Beat cream cheese and sugar until smooth and creamy, about 2–3 minutes.
  3. Add eggs one at a time, mixing well after each addition.
  4. Add heavy cream, flour, vanilla extract, and salt; mix until fully combined. Fold in lemon zest if using.
  5. Pour batter into prepared loaf pan and tap to remove air bubbles.
  6. Bake at 425°F (220°C) for 20 minutes, then reduce heat to 400°F (200°C) and bake for 25–30 minutes until the top is deeply browned and the center is slightly jiggly.
  7. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
  8. Slice with a warm knife and serve. Store leftovers in the fridge for up to 5 days.

Notes

For best texture, chill overnight. The center should remain custardy and slightly wobbly when removed from oven.