This easy loaf pan Basque cheesecake is a simple way of making everyone's favorite burnt cheesecake, no cheesecake tin needed!
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Who said cheesecake has to be round? This loaf tin Basque cheesecake breaks all the rules of a baked cheesecake. No cheesecake tin? No problem. Simply line a regular loaf pan with parchment paper, chuck everything in the mixer, crank up the oven and 'burn' to caramelized perfection. It's that easy 🙂
Why you'll love this recipe
- Buttery smooth, creamy texture with golden, caramelized exterior.
- The easiest baked cheesecake you'll ever make. It's meant to crack!
- Make it in a loaf tin, no waterbath and no springform tin needed.
- Simple one-bowl recipe. Minimal dishes, maximum flavor!
Want to know more about this deliciously different cheesecake? Read all about it in my San Sebastian cheesecake recipe. Or for a mini version try my mini burnt cheesecakes. Same great flavor, but smaller.
Ingredients
Cream cheese: Full-fat cream cheese is best. If you use light cream cheese, it will not taste as good and may not set properly.
Cream: I use thickened cream with a fat content of about 34%. You could also use heavy cream or heavy whipping cream that's similar.
Eggs: large size, approx. 2oz (55 gms) each with shells before cracking, preferably free range.
Graduated White sugar: I've kept things clean and simple with white sugar. But you could experiment with other sugars such as turbinado (raw) sugar or brown sugar. Just make sure they are fully dissolved in the cheesecake batter.
Tapioca starch: a little tapioca starch instead of all-purpose flour helps set this cheesecake and keeps it gluten-free.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Lemons: a dash of fresh lemon juice and lemon zest helps balance the sweetness of the cheesecake. You could try this with other citrus such as lime or orange.
How to make Basque cheesecake in a loaf pan
See the full recipe card at the end of the post for ingredient amounts and instructions.
Lightly grease your loaf pan to help the parchment paper stick. Line the pan with parchment paper, leaving about an inch over hang. You may need to use two pieces of parchment paper and overlap them with a little butter under the overhang if your parchment paper isn't wide enough.
Hot tip: Check you have enough space in your oven for your lined loaf pan before preheating. You may need to rearrange or remove a shelf to create space.
Preheat your oven to 440°F (225°C/205°C fan-forced). Do not skip preheating your oven, it needs to be nice and hot to help the cheesecake rise and 'burn'.
Hot tip: Make sure your cream cheese is at room temperature. This can take anywhere from thirty minutes to one hour depending on where you live. If your cream cheese is too cold it won't mix in properly.
Zest and juice the lemon. Beat the cream cheese briefly to soften it. Add the sugar and beat on low until the sugar is fully dissolved. Add the eggs one at a time, mixing between each addition.
Add the salt, vanilla, lemon juice, lemon zest and cream and mix well. Sift over the tapioca starch and mix well.
Pour the batter into the lined loaf pan. Bake for approximately 50 minutes or until the cheesecake is beautifully deep golden brown all over the top. If it's too pale it won't set properly.
Hot tip: you can bake this in the air fryer too, but you'll need to reduce the baking time. Preheat your air fryer to 390°F (200°C). Bake for 40 mins and check it's a lovely golden color. If not, bake for another five or so minutes.
Hot tip: the centre of this cheesecake is meant to rise as a bakes and sink as it cools. It is meant to bubble, crack and wrinkle. Trust the process, its going to taste amazing!
Allow to cool completely in the tin before serving - if you take it out while its warm it may collapse everywhere!
How to serve
To serve this easy loaf pan burnt cheesecake remove it from the tin, peel back the parchment paper, slice and enjoy!
Fabulous on its own, Spanish style with a shot of port wine poured over the top or with one of my fresh fruit coulis such as strawberry, raspberry or blackberry. Delicious!
How to store
In the fridge: for up to five days
In the freezer: wrapped and in an airtight container for up to two months, but best eaten within a month for maximum taste and texture.
Tips for success and frequently asked questions
Can I add other flavors to this?
Absolutely. Why not try one of these fabulous flavor additions:
- A tablespoon of booze such as rum or bourbon.
- Replace the lemon juice and zest with orange and add a tablespoon of orange liqueur such as Cointreau. This is my personal favourite and it's so freaking good!
- Replace the tapioca starch with malted powder.
- Replace the vanilla extract with ½ tablespoon espresso powder dissolved in ½ tablespoon boiling water and add 1 tablespoon Kahlua.
My cheesecake hasn't set...
A few possible reasons:
- The ingredients were changed. Swapping full fat for light, adding less sugar, sugar substitutes, egg replacers or dairy replacements can affect how this cheesecake sets. By all means experiment but I've only tested the recipe with the ingredients as written.
- It wasn't baked for long enough or hot enough. The cheesecake needs to be a beautiful deep golden colour to set properly. This is not a New York cheesecake, it's a Basque cheesecake. It needs to 'burn' or at the very least deeply caramelize, to set.
- It was sliced to soon too soon. Try leaving it in the fridge overnight in its tin at it should firm up.
My cheesecake fell apart when I tried to slice it...
The most likely reason is that the cheesecake was too hot when you sliced into it. Good things come to those who wait 🙂
My cheesecake has lumpy bits in it...
A few possible reasons:
- Was your cream cheese at room temperature before starting?
- Did you fully dissolve the sugar before adding the other ingredients?
- Beat in each egg individually?
- Sift the tapioca starch?
- Scrape the bottom of the mixing bowl to ensure no bits are missed?
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
More yummy dessert recipe inspiration!
Why not try making
- One of my full collection of No Bake Cheesecake Recipes
- Philadelphia No Bake Cheesecake
- Blueberry Coulis
- Coffee Sauce
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📋 Recipe
Loaf Pan Basque Cheesecake
Equipment
- 9 x 5 inch loaf pan
- Electric hand beaters or stand mixer
Ingredients
- extra butter for greasing
- 2 and ½ x 8 ounce (600gms total) full fat cream cheese
- 1 cup (220gms) white sugar
- 4 large eggs (approx. 2oz/55gms each)
- 1 & ⅓ cups (335 mls) thickened cream
- 1 & ½ teaspoons vanilla
- zest from one small lemon
- 3 teaspoons (15mls) lemon juice
- ¾ teaspoon salt
- 1 tablespoon and 1 teaspoons tapioca starch
Instructions
- Grease a loaf pan lightly with butter.
- Line the pan with parchment paper, leaving about an inch over hang on all sides.
- Check you have enough room for your lined loaf pan in your oven. You may need to rearrange or remove some oven racks.
- Pre-heat your oven to 435°F (225°C/205°C fan-forced) for at least ten minutes.
- Zest and juice the lemon.
- Add the cream cheese to a bowl. Mix briefly to soften.
- Add the sugar. Mix on low until the sugar has dissolved.
- Add the eggs one at a time, mixing well between each addition.
- Add the lemon juice and zest, vanilla, salt and cream. Mix until very smooth.
- Sift in the tapioca starch. Mix well until the batter is very smooth.
- Pour the batter into the lined loaf pan.
- Bake for 50 minutes or until the top is a deep golden color.
- Cool to room temperature in the tin before serving.
- Serve at room temperature for a light, airy cheesecake. Or chilled for a firmer, denser cheesecake. Fabulious on its own or with one of my compotes, sauces or coulis. Delicious!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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Claire says
Delicious!!! I made this last yesterday and it was a big hit with the family. All the kids had a big slice each and hubby went back for seconds!
I served it with some fresh strawberries that had been sprinkled with powdered sugar and a little black pepper. Oh and a big dollop of whipped cream (I used the remainder of the container I bought for the cheesecake)
Definitely be making this again.
Sarah Brooks says
Hi Claire, delighted to hear your family loved it. And going back for seconds is the best feedback. Love the idea of strawberries with black pepper, yum!