Loaf Pan Basque Cheesecake

If you've ever dreamed of making a show-stopping cheesecake with zero fuss and all the flavor, this Loaf Pan Basque Cheesecake is the answer! With its deeply caramelized top, impossibly creamy center, and signature crustless finish, every bite is utterly decadent.

The best part? It comes together with just a handful of basic ingredients and bakes up beautifully in a standard loaf pan—no springform or water bath needed! It's perfect for a spontaneous dessert craving or cozy dinner parties with friends.

Inspired by the beloved Basque cheesecake of San Sebastián, this version is scaled down for smaller gatherings and delivers big on rich, custardy satisfaction. It's truly a must-try for any cheesecake lover (or anyone wanting to impress with minimal effort!).

So grab your loaf pan and get ready for a slice of creamy, caramelized bliss—this recipe is destined to become your new favorite!

Why You'll Love This Recipe

• Incredibly easy and beginner-friendly—just mix, pour, and bake!
• No crust or water bath required, which means less prep and cleanup
• Delivers a uniquely caramelized, deeply flavorful top with a dreamy creamy center
• Perfectly portioned for small gatherings, family dinners, or as an indulgent weeknight treat

Key Ingredients for Loaf Pan Basque Cheesecake

See recipe card below for full list of measurements, ingredients, and instructions.

Cream Cheese

This is the star ingredient that gives the cheesecake its signature luscious, tangy richness. Make sure it’s softened to room temperature so it blends smoothly, preventing any lumps. Full-fat cream cheese is best for maximum creaminess, but you can use light cream cheese for a slightly lighter result—just know it won’t be quite as rich.

Heavy Cream

Heavy cream ensures the filling is silky smooth and luxuriously creamy. For the best texture, use cold heavy cream straight from the fridge. If you only have half-and-half, you can substitute it, but your cheesecake may turn out a bit less decadent.

Eggs

Eggs are essential for binding the ingredients and creating that classic custardy texture. Use large eggs at room temperature—this helps everything combine evenly. If you want to experiment, you can swap in one whole egg plus an extra yolk for an even richer bite.

Granulated Sugar

Sugar sweetens the cheesecake and aids in the caramelization of the top. Regular white granulated sugar is perfect here, but you could use superfine sugar for an even silkier texture. You can also play around with light brown sugar for a subtle molasses note.

Vanilla Extract

Vanilla extract adds warmth and rounds out the flavors, making the cheesecake taste bakery-worthy. Pure vanilla extract is best, but you can use vanilla bean paste for a more intense vanilla flavor or leave it out for a more traditional Basque recipe.

Instructions for Loaf Pan Basque Cheesecake

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Pan and Oven

Preheat your oven to 425°F (220°C). Line a 9x5-inch loaf pan with two sheets of parchment paper, leaving some overhang on all sides. This makes unmolding super easy and ensures the cheesecake won’t stick!

Beat Cream Cheese and Sugar

Place the softened cream cheese and sugar in a large mixing bowl. Using a hand mixer (or stand mixer with the paddle), beat until very smooth and creamy, about 2 minutes. Scrape down the bowl as needed—no lumps allowed!

Add Eggs One at a Time

Beat in the eggs, one at a time, mixing well after each. This helps create that ultra-smooth custard. Don’t rush—fully incorporating each egg makes a difference!

Mix in Cream, Vanilla, and Salt

Pour in the heavy cream, vanilla, and salt. Mix on low speed until just combined. You want a silky, pourable batter—try not to over-mix at this stage.

Sift in Flour

Place a fine-mesh sieve over your bowl and sift in the flour. Gently beat or fold to combine. The flour adds a subtle structure, so your cheesecake is creamy but still sliceable.

Pour and Bake

Pour the batter into your lined loaf pan. Give it a couple of taps on the counter to pop any large bubbles. Bake for 33 to 38 minutes, until the top is deeply caramelized (almost burnt in spots!) and the edges are set, but the center still jiggles when you gently shake the pan.

Cool, Chill, and Serve

Let the cheesecake cool completely at room temperature in the pan—it will deflate a bit, which is perfect. Then refrigerate for at least 2 hours (or up to overnight) for the best texture. Lift out using the parchment, slice, and enjoy that creamy, caramelized magic!

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend—no one will ever know the difference! Or, you can even leave out the flour entirely for a slightly softer, more custardy cheesecake.

Chocolate Swirl Basque Cheesecake

For a chocolatey twist, melt 2 ounces of dark chocolate and swirl it into the batter just before baking. The chocolate ribbons add an extra layer of indulgence!

Citrus Zest Burst

Add the finely grated zest of one lemon or orange to the batter for a bright, fresh flavor that pairs beautifully with the creamy filling.

Mini Loaf Pan Cheesecakes

If you have smaller loaf pans, divide the batter between two mini pans and bake for a shorter time (start checking at 22 minutes). Perfect for individual servings or gifting!

Dairy-Free Version

Use dairy-free cream cheese and coconut cream instead of heavy cream. The result is still rich and creamy with a subtle coconut note.

Serving Suggestions

Serve your Loaf Pan Basque Cheesecake chilled or at cool room temperature, sliced thick for maximum creaminess. It’s delicious on its own, but you can drizzle with a little honey, top with fresh berries, or add a sprinkle of flaky sea salt for extra flair. Pair with espresso or a glass of dessert wine for a truly special treat!

Storage and Reheating

Store leftover cheesecake tightly covered in the refrigerator for up to 4 days. For best texture, allow slices to sit at room temperature for 10-15 minutes before serving. Freezing is possible—wrap individual slices in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before enjoying. Reheating isn’t recommended, but chilled cheesecake is always delicious!

Frequently Asked Questions About Loaf Pan Basque Cheesecake (FAQ)

Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, it tastes even better after chilling for several hours or overnight. Perfect for prepping in advance.

Q: Do I need a water bath for this recipe?
A: No water bath is needed—the high oven temperature creates the classic caramelized top and creamy inside without any extra hassle.

Q: Can I use a different size pan?
A: Yes! If using a slightly smaller or larger loaf pan, just keep an eye on the baking time and check for that signature jiggle in the center.

Q: Why is my cheesecake still jiggly in the middle?
A: That’s exactly what you want! The center should be quite jiggly when you pull it from the oven; it will firm up as it cools.

If you’re craving something rich, creamy, and utterly unique, this Loaf Pan Basque Cheesecake is the ultimate treat. Give it a try, and don’t forget to leave a comment or rating below—I’d love to hear how it turned out for you!