Why You’ll Love This Recipe
This cheesecake loaf delivers everything you love about Basque cheesecake—creamy texture, slightly burnt top, and a balance of sweet and tangy flavors—in a more accessible, loaf-style format. There’s no need for a water bath, no crust to fuss with, and it’s naturally gluten-free. It’s perfect for intimate gatherings, slicing for afternoon coffee, or making ahead for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese, softened
- Granulated sugar
- Eggs
- Heavy cream
- All-purpose flour or gluten-free flour blend
- Vanilla extract
- Salt
Optional:
- Lemon zest or a splash of lemon juice for a citrus note
- Powdered sugar for dusting
Directions
- Preheat the oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing it to overhang the sides.
- In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, vanilla extract, and salt. Mix until smooth.
- Sift in the flour and mix just until combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
- Let cool in the pan for at least 1 hour, then transfer to the fridge to chill for at least 4 hours or overnight.
- Slice and serve chilled or at room temperature.
Servings and timing
This recipe makes approximately 8–10 slices.
Prep time: 10 minutes
Bake time: 45–55 minutes
Chill time: 4 hours minimum
Total time: About 5 hours including chilling
Variations
- Add espresso powder to the batter for a coffee-flavored twist.
- Swirl in berry jam or dulce de leche before baking.
- Use maple syrup instead of sugar for a deeper sweetness.
- Top with whipped cream and fresh fruit for a lighter finish.
- Add a pinch of cinnamon or nutmeg for subtle warmth.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 5 days. Serve chilled or let come to room temperature before serving. Freezing is also an option—wrap slices individually in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before enjoying.
FAQs
What makes Basque cheesecake different?
It’s crustless and intentionally baked at a high temperature for a caramelized, almost burnt top and ultra-creamy interior.
Can I make this without flour?
Yes, you can omit the flour for an even softer texture. The flour adds slight structure but isn’t essential.
What kind of cream cheese should I use?
Use full-fat block cream cheese for the best texture and flavor.
Can I use a different pan?
Yes, but baking time may vary. An 8-inch square or round pan also works if you don’t have a loaf pan.
Why does the top look burnt?
That’s the signature look of Basque cheesecake—it’s meant to be deeply browned for flavor and texture contrast.
How do I know when it’s done baking?
The center should still jiggle slightly, and the top should be a deep golden brown. It sets more as it cools.
Can I flavor the batter?
Absolutely—vanilla, lemon zest, citrus extracts, or liqueurs like amaretto or Grand Marnier work well.
Is this gluten-free?
Yes, if you use a gluten-free flour blend or omit the flour entirely.
Do I need to use a water bath?
No water bath is needed. This cheesecake is meant to have rustic cracks and a dark top.
Can I make it ahead of time?
Yes, it actually tastes better after chilling overnight, making it perfect for make-ahead desserts.
Conclusion
Basque Cheesecake Loaf is the perfect balance of simplicity and elegance—rich, creamy, and full of character. With its golden, caramelized top and soft, custardy center, it’s a show-stopping dessert that’s easy enough for weeknight baking but impressive enough for guests. Whether served plain or dressed up, this loaf will keep you coming back for slice after slice.
PrintBasque Cheesecake Loaf
Basque Cheesecake Loaf is a rich, crustless cheesecake with a deeply golden top and creamy, custardy center, baked in a loaf pan for easy slicing. Naturally gluten-free when using a gluten-free flour blend, it’s an elegant yet simple dessert perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Total Time: 5 hours (including chill time)
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Gluten Free
Ingredients
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 2 tbsp all-purpose flour or gluten-free flour blend
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional:
- 1 tsp lemon zest or 1 tsp lemon juice
- Powdered sugar for dusting (optional)
Instructions
Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing overhang on the sides for easy removal.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in the heavy cream, vanilla extract, salt, and optional lemon zest or juice. Mix until fully combined and smooth.
- Sift in the flour and stir just until incorporated. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until the top is deeply golden and the center is still slightly jiggly when shaken.
- Let the cheesecake cool in the pan for at least 1 hour at room temperature.
- Transfer to the refrigerator and chill for at least 4 hours or overnight before slicing and serving.
Notes
- Use full-fat block cream cheese for best texture.
- No water bath is needed—cracks and browning are part of the Basque style.
- Omit flour for an ultra-creamy, flourless version.
- Add citrus zest, espresso, or swirl in jam for variation.
- Tastes best after chilling overnight; perfect for make-ahead dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
