Loaf Pan Basque Cheesecake Recipe – Small-Batch Creamy Cheesecake with Caramelized Top
This Loaf Pan Basque Cheesecake is a small-batch twist on the iconic Spanish dessert—perfectly creamy inside with a deeply caramelized top. Baked in a loaf pan for easy slicing and portion control, it’s ideal for intimate gatherings or weeknight indulgence. With just a few ingredients—cream cheese, eggs, sugar, and heavy cream—this crustless cheesecake delivers bold flavor and a silky texture. No water bath needed, and no fuss—just rich, rustic elegance in every bite. Serve chilled or at room temperature with berries or espresso.
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Oven
Ingredients
- 16 oz (450 g) full-fat cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1½ cups (360 ml) heavy cream, room temperature
- 1 tbsp all-purpose flour (optional, for structure)
- 1 tsp vanilla extract (optional)
- Zest of 1 lemon or orange (optional)
Instructions
- Preheat Oven: Set oven to 400°F (200°C). Line loaf pan with parchment paper, leaving overhang for easy removal.
- Mix Batter: Beat cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time, mixing gently. Stir in cream, flour (if using), vanilla, and zest until silky.
- Bake: Pour batter into pan. Tap gently to release air bubbles. Bake for 45–55 minutes until top is deeply browned and center is jiggly.
- Cool & Chill: Let cool in pan for 30 minutes. Lift out and cool completely on a rack. Refrigerate for at least 4 hours, preferably overnight.
- Serve: Slice with a warm knife. Serve plain or with fruit, whipped cream, or sauce.
Notes
- For a gooier center, bake closer to 45 minutes.
- Flour is optional but helps with structure.
- Letting it rest overnight enhances flavor and texture.
- Try flavor variations like espresso, matcha, or chocolate swirl.
- Store in fridge up to 5 days or freeze for 1 month.