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A close-up slice of creamy burnt basque cheesecake loaf on a white plate, highlighting the smooth, custardy texture inside.

Burnt Basque Cheesecake Loaf: The Ultimate Easy Recipe

Discover the ultimate Burnt Basque Cheesecake Loaf recipe! This easy, crustless dessert features a deeply caramelized top and an incredibly creamy, custardy center. A simple yet elegant cheesecake that celebrates imperfection.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Basque, Spanish
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 24 oz full-fat cream cheese softened to room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 1/2 cups heavy cream at room temperature
  • 3 tbsp all-purpose flour
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt

Equipment

  • 1 9x5-inch Loaf Pan
  • 1 Stand mixer or hand mixer
  • Parchment Paper

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a 9x5 inch loaf pan and line it with two overlapping sheets of parchment paper, ensuring the paper extends about 2 inches above the sides.
  2. In a large bowl, beat the room temperature cream cheese and granulated sugar on medium speed until completely smooth and creamy. Scrape down the sides and bottom of the bowl.
  3. Add the eggs one at a time, beating well after each addition until fully incorporated.
  4. Pour in the heavy cream and vanilla extract. Mix on low speed until just combined.
  5. Sift the all-purpose flour and salt over the batter. Mix on low speed until just incorporated and the batter is smooth.
  6. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until the top is deeply caramelized and the center has a significant jiggle.
  7. Let the cheesecake cool completely in the loaf pan on a wire rack. Then, transfer to the refrigerator to chill for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

Ensure all dairy and eggs are at room temperature for the smoothest batter.
Don't be afraid to let the top get very dark – that's where the classic flavor comes from!
The cheesecake must be chilled completely before slicing to ensure it sets properly.