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Burnt Basque Cheesecake in a Loaf Pan

A rich and creamy crustless cheesecake baked at high heat for a beautifully caramelized top and custardy center, perfectly sized for a loaf pan.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cheesecake Batter
  • 16 oz cream cheese room temperature
  • 0.75 cup granulated sugar
  • 3 eggs large
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper.
  2. Beat cream cheese until smooth. Add sugar and mix well.
  3. Add eggs one at a time, mixing after each addition.
  4. Mix in heavy cream and vanilla extract until smooth.
  5. Add flour and salt, mixing gently until just combined.
  6. Pour batter into prepared loaf pan and tap to remove air bubbles.
  7. Bake 40–50 minutes until deeply golden brown on top and center slightly jiggly.
  8. Cool completely, then refrigerate at least 4 hours before slicing.

Notes

For best texture, allow cheesecake to sit at room temperature for 15–20 minutes before serving. Top should be deeply caramelized but not dry.