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Slice of Loaf Pan Basque Cheesecake on a white plate with a dark caramelized top and creamy center
Taha Ayad

Loaf Pan Basque Cheesecake

Loaf Pan Basque Cheesecake with a caramelized top and creamy center. Easy brunch dessert baked at high heat—no water bath required.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Spanish
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1¾ lb full-fat cream cheese
  • 1 cup granulated sugar
  • 4 large eggs
  • 1⅔ cups heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour

Method
 

  1. Preheat oven to 400°F and line a 9x5 loaf pan with parchment paper.
  2. Beat cream cheese and sugar until completely smooth.
  3. Add eggs one at a time, mixing fully after each.
  4. Whisk in heavy cream, vanilla extract, and salt.
  5. Sift in flour and mix gently until combined.
  6. Pour batter into prepared loaf pan.
  7. Bake 40–45 minutes until top is dark brown and center jiggles.
  8. Cool completely, then refrigerate at least 4 hours before slicing.

Notes

  1. Use full-fat cream cheese for proper texture.
  2. Do not overbake; the center should jiggle when removed.
  3. Let the cheesecake chill overnight for best slicing results.
  4. Slice before freezing for easier storage.
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