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Basque Cheesecake Loaf

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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.

Ingredients

  1. 16 oz (450g) cream cheese, softened
  2. 3/4 cup granulated sugar
  3. 3 large eggs
  4. 1 cup heavy cream
  5. 2 tbsp all-purpose flour or gluten-free flour blend
  6. 1 tsp vanilla extract
  7. 1/4 tsp salt
  8. Optional:
  9. 1 tsp lemon zest or 1 tsp lemon juice
  10. 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.

  1. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  2. Add eggs one at a time, beating well after each addition.
  3. Stir in the heavy cream, vanilla extract, salt, and optional lemon zest or juice. Mix until fully combined and smooth.
  4. Sift in the flour and stir just until incorporated. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 45–55 minutes, or until the top is deeply golden and the center is still slightly jiggly when shaken.
  7. Let the cheesecake cool in the pan for at least 1 hour at room temperature.
  8. 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

Find it online: https://thefamilycooking.com/basque-cheesecake-loaf/