I’ve been making this loaf-pan version of a Burnt Basque cheesecake whenever I want a showstopper without the fuss of a springform—and it always disappears first. It’s that paradoxical dessert: rustic, almost caramelized on the outside, and luxuriously creamy inside. This recipe uses a 9×5 loaf pan (or equivalent), full-fat cream cheese, and a quick mix-and-bake approach that’s perfect for weeknight entertaining, a small celebration, or a decadent brunch centerpiece.

Why you’ll love this dish

This cheesecake gives you the dramatic, deeply caramelized top of a classic Basque-style cake but in an easy-to-handle loaf form. It’s fast to whip together, doesn’t require a water bath, and the rustic burnt top hides an unbelievably silk-smooth interior. Make it when you want something elegant but unfussy, whether for a holiday dessert table or a weekend treat.

“My guests thought I bought it at a bakery—rich, burnished top and impossibly creamy inside. Best part: I made it in a loaf pan.” — A happy home baker

Step-by-step overview

Before you grab the whisk, here’s what happens: soften the cream cheese, blend until totally smooth with the sugar, add eggs one at a time, fold in the flour and salt, then stir in heavy cream. Line the loaf pan with high parchment sides, pour, and bake hot to get that signature scorched top. Cool thoroughly, chill to set, slice, and serve with whipped cream, fresh berries, and a ribbon of caramel sauce.

You’ll need about 15 minutes active prep and roughly 40–50 minutes baking, plus a few hours of chilling for the best texture.

What you’ll need

• 16 oz full-fat cream cheese, room temperature
• 3/4 cup granulated sugar (the recipe dissolves it in the batter)
• 3 large eggs, at room temperature
• 1 cup heavy cream (can substitute lighter cream—texture will be slightly less rich)
• 1/4 cup all-purpose flour (gluten-free alternatives like 1:1 baking flour work fine)
• 1/4 teaspoon salt (balances and enhances sweetness)
• 1 cup whipped cream, for serving
• 1 cup fresh berries, for serving
• 1/2 cup caramel sauce, for drizzling

Notes: If you want to try a complementary baked good for brunch, this loaf-pan format pairs well with a fruity breakfast—see this apple cinnamon loaf for inspiration: Apple Cinnamon Swirl Loaf.

Step-by-step instructions

1. Preheat the oven to 425°F (220°C). Position a rack in the middle.
2. Line a 9×5-inch loaf pan with parchment paper so the paper rises at least 1–2 inches above the rim on all sides. The tall parchment helps contain the batter and encourages the scorched top without overflow.
3. In a large bowl, beat the room-temperature cream cheese until very smooth and lump-free. Scrape the bowl as needed.
4. Add the granulated sugar and continue mixing until the sugar is incorporated and the mixture is glossy.
5. Add the eggs one at a time, mixing briefly after each addition until just combined. Avoid overbeating to minimize air incorporation.
6. Sprinkle in the flour and the pinch of salt; fold gently until just incorporated.
7. Stir in the heavy cream until the batter is silky and pourable. A few small air bubbles are fine.
8. Pour the batter into the prepared loaf pan. Tap the pan gently on the counter to release large air pockets.
9. Bake at 425°F (220°C) for about 40–50 minutes. The top should be deeply golden to almost black in spots—this is expected. The center should still wobble slightly when you jiggle the pan. If the top is browning too quickly, tent foil loosely for the last 10 minutes.
10. Remove from oven and allow to cool completely on a rack. Then refrigerate for at least 4 hours, preferably overnight, to firm up and develop flavor.
11. To serve, invert or lift the cheesecake from the pan using the parchment, slice with a sharp knife (wipe between cuts), top with whipped cream, fresh berries, and drizzle with caramel sauce.

Best ways to enjoy it

Serve slices slightly chilled so the interior retains its creamy texture but isn’t refrigerator-hard. A dollop of softly whipped cream and a handful of bright berries cuts the richness and adds freshness. For a brunch spread, pair slices with something light and crisp—mini pancakes or a citrusy salad work beautifully. Try this playful breakfast idea as a companion course: Mini Miffy Pancakes for a whimsical contrast at a family brunch.

How to store & freeze

Refrigerate: Wrap leftover slices tightly in plastic wrap or store in an airtight container. Keep refrigerated and consume within 4–5 days for best texture and safety.

Freeze: Wrap the cheesecake in plastic, then foil, or freeze slices in a single layer between parchment sheets in an airtight container. Freeze up to 1 month. Thaw in the refrigerator overnight.

Food safety: Do not leave the cheesecake at room temperature for more than two hours. Chill promptly after cooling from the oven.

Pro chef tips

• Room temperature is essential: let cream cheese and eggs come to room temp to ensure a smooth, lump-free batter.
• Line high: extend the parchment 1–2 inches above the loaf pan for that dramatic, uneven caramelized collar.
• Avoid overmixing: too much air will create cracks and a spongey texture. Mix until smooth, then stop.
• Watch the color, not just the clock: the hallmark of Burnt Basque is a deeply browned top—use color as your indicator.
• Jiggle test over thermometer: the center should wobble like loose jelly. If you use an instant-read thermometer, target about 150–155°F in the center for a custardy set.
• Let it rest: chilling overnight improves texture and clean slicing.

Creative twists

• Salted caramel swirl: fold 1/4 cup caramel into the batter for a marbled effect before baking.
• Citrus lift: add 1 teaspoon lemon or orange zest for a bright counterpoint to the caramelized top.
• Chocolate ripple: fold in 2–3 tablespoons of melted bittersweet chocolate to create a chocolate streak.
• Lighter version: swap half the heavy cream for whole milk; texture will be a touch less silky but still satisfying.
• Vegan/DF: replace cream cheese with a high-quality vegan cream cheese blend and use full-fat coconut cream; bake with similar timing but expect a slightly different crumb.

Your questions answered

How long does it take to bake in a loaf pan?

Baking time is typically 40–50 minutes at 425°F (220°C) for a standard 9×5 loaf pan. Look for a deeply browned top and a slightly jiggly center. Tent with foil if the top darkens too quickly.

Can I use low-fat cream cheese or a different pan?

Low-fat cream cheese will yield a firmer, less creamy result. Full-fat gives the signature richness. You can use a slightly larger or smaller loaf pan, but adjust baking time: a shallower pan will cook faster, a deeper one will take longer.

Is it safe to freeze and how do I thaw it?

Yes—wrap tightly and freeze up to 1 month. Thaw in the refrigerator overnight for best texture. Avoid refreezing after thawing.

Why does the top need to look burnt?

The dark, almost scorched top is what creates the complex caramel notes and contrasts with the silk interior. It’s intentional and traditional for Basque-style cheesecakes.

Can I make this gluten-free?

Yes. Use a 1:1 gluten-free all-purpose flour in place of the AP flour. The texture will be very similar; check doneness as you bake because different flours can affect moisture.

How long should I chill before slicing?

Chill at least 4 hours, overnight is ideal. Chilling firms the cake for neat slices and intensifies flavor.

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