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A full Loaf Pan Burnt Cheesecake resting in its metal loaf pan, with crinkled parchment paper and a deeply caramelized, almost blackened top crust.

Loaf Pan Burnt Cheesecake Recipe (Easy Basque Style)

This easy loaf pan burnt cheesecake features a Basque-style deeply caramelized, charred top crust with a stunningly dense, smooth, and creamy interior. A show-stopping dessert with minimal effort and no water bath required.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Basque, Spanish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 16 oz full-fat, brick-style cream cheese, softened 452g
  • 1 cup granulated sugar 200g
  • 3 large eggs, at room temperature
  • 1 cup heavy whipping cream, at room temperature 240ml
  • 2 tbsp all-purpose flour 15g
  • 1 tsp vanilla extract 5ml
  • 1/4 tsp kosher salt 1g

Equipment

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

Method
 

Main
  1. Position a rack in the center of your oven and preheat to 400°F (200°C). Press a large sheet of parchment paper into a 9x5 inch loaf pan, ensuring it overhangs on the sides.
  2. In a large bowl, beat the softened cream cheese and sugar on medium speed until completely smooth. On low speed, add eggs one at a time, mixing until just combined. Slowly stream in the heavy cream and vanilla. Sift in the flour and salt, mixing on low for 15-20 seconds until just combined.
  3. Pour the batter into the prepared pan. Bake for 50-60 minutes, until the top is a deep, dark brown and the center has a significant jiggle.
  4. Let the cheesecake cool completely to room temperature in the pan on a wire rack (about 2 hours). It will sink as it cools. Cover loosely and refrigerate for at least 6 hours or overnight before serving.

Notes

Use Room Temperature Ingredients: This is non-negotiable for a smooth, lump-free batter.
Don't Overmix the Batter: Overmixing incorporates too much air, which can cause textural issues.
Embrace the Jiggle: A very jiggly center when it comes out of the oven is the secret to a creamy interior.
Patience is Key: Do not rush the cooling and chilling process. An overnight chill yields the best texture and flavor.