Description
The basque burnt cheesecake loaf pan recipe is a simplified, smaller-scale version of the classic Tarta de Queso. Unlike the New York-style cheesecake, which requires a gentle water bath and a pale, crack-free surface, the Basque version thrives on high heat. By using a loaf pan, we create a deeper, more rectangular cake that offers a beautiful ratio of caramelized “burnt” edges to silky interior.
Ingredients
- 300g cream cheese (softened)
- ½ cup sugar
- 2 large eggs
- ¾ cup heavy cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour (optional, for slight structure)
- Pinch of salt
Instructions
- Prepare the pan
Line a loaf pan with parchment paper, letting it overhang for easy removal. - Mix cream cheese base
Beat cream cheese and sugar until smooth and creamy (no lumps). - Add eggs
Add eggs one at a time, mixing well after each. - Add cream & flavor
Pour in heavy cream, vanilla, and salt. Mix until smooth. - Optional flour step
Add flour and mix lightly (helps slightly firm texture). - Bake
Pour batter into loaf pan. Bake at 220°C (425°F) for 30–40 minutes until top is deeply golden and burnt-looking. - Cool
Let it cool completely, then refrigerate for 4–6 hours before slicing.
Notes
This Basque burnt cheesecake is known for its rich, creamy center and deeply caramelized top, creating a perfect balance of sweetness and slight bitterness. Simple to make yet elegant in taste, it’s a dessert that tastes even better after chilling and is perfect for special occasions or indulgent cravings.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Spanish (Basque)
Nutrition
- Serving Size: 1 slice
- Calories: ~320 kcal
Keywords: San Sebastian loaf cheesecake, small batch burnt cheesecake, loaf tin Basque cake, crustless cheesecake loaf