Loaf Pan Basque Cheesecake

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Craving a creamy Basque cheesecake but don’t want to commit to a giant cheesecake? Meet your new best friend: this easy, loaf pan Basque cheesecake that’s perfectly caramelized, irresistibly rich, and just the right size!

For more cheesecake recipes, make my mascarpone cheesecake, cherry cheesecake and strawberry cheesecake recipe!

loaf pan basque cheesecake on a piece of parchment paper topped with whipped cream and strawberries.

After you taste this recipe, you’ll see why the iconic basque cheesecake is so famous.

And quickly, you’ll come to two conclusions – this is the BEST basque cheesecake EVER and on top of that – you’re going to want to make another one before the first one is even finished.

I did things a little differently by adding in a touch of sour cream, lemon juice, and vanilla bean paste for added flavor. This isn’t your typical basic cheesecake, it’s BETTER.

Secondly, there’s a sprinkle of sugar on top that adds a nice crunchy caramelized crust that is SO. SO. GOOD.

Best part? Unlike traditional cheesecakes that have a ton of steps, it’s super simple to make. This basque cheesecake recipe is made entirely in a standard-sized loaf pan – no water bath, food processor, or springform pan needed!

Key Ingredients
How to make Loaf Pan Basque Cheesecake
Expert Baking Tips
Serving Suggestions
Recipe FAQs
More Cheesecake Recipes
Loaf Pan Basque Cheesecake Recipe

Key Ingredients

ingredients to make basque cheesecake - cream cheese, sugar, sour cream, lemon juice, corn starch, flour, vanilla extract, eggs, and heavy cream.

(full list of ingredients can be found in the recipe card)

Full fat cream cheese is the base of the cheesecake. It adds a tangy flavor, smooth velvety texture while helping the cheesecake to hold its shape while still staying nice and creamy.
I high recommend using vanilla bean paste, it packs in the flavor. Since there’s no other flavoring in the cheesecake, you want that vanilla flavor to shine. That being said, use a good vanilla bean paste or a really high quality vanilla extract. This is key!
Sugar adds sweetness to balance the tanginess of the cream cheese. We’re going to also sprinkle a little on top to of the cheesecake. This makes for a beautifully crunchy caramelized top while it bakes up in the oven.
Although sour cream isn’t typically used in basque-style cheesecake, I added it to this recipe for added tang and richness.
Eggs provide structure and stability, allowing it to set while still staying creamy. They add fats and air to the batter which give you that rich flavor and silky, custard-like consistency.
We’re using a mix of corn starch and all purpose flour. This helps create a custardy, creamy texture while still providing just enough structure to hold the cheesecake together. Corn starch keeps it silky and smooth, while a touch of flour adds stability without making it dense—perfect for that signature custardy center.

How to make Loaf Pan Basque Cheesecake

Step 1: Preheat the oven to 450 degrees F. Line a loaf pan generously with 2 sheets of parchment paper, leaving about 2 inches overhang (this allows for easy removal from the pan).

basque cheesecake batter mixed together in a bowl.

Step 2: Add cream cheese and sour cream to the bowl of a stand mixer fitted with the paddle attachment. Mix together on medium-low speed for 2-3 minutes, until smooth. Add sugar, corn starch, and flour and mix until combined, about 1 minute.

Step 3: Add in the eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Then add in the lemon juice, vanilla bean paste, kosher salt, and heavy cream. Mix until combined.

basque cheesecake batter in a loaf pan lined with parchment paper.

Step 4: Pour the cheesecake batter into the prepared pan and sprinkle 2 tsp of sugar on top. This creates a nice browned crust on top! Place into the oven Reduce the oven temperature to 425 degrees F and bake for 40-50 minutes, until the top of the cheesecake is a deep golden brown and the center is still jiggly.

Step 5: Allow the cheesecake to cool to room temperature, about 2 hours, then place into the refrigerator to set for at least 4 hours.

Expert Baking Tips

Use room temperature ingredients – This ensures a smooth, lump-free batter that bakes evenly.
Use parchment paper generously – Let it overhang the sides of the pan to easily lift the cheesecake out and create those rustic ridges in the cheesecake.
Using an oven thermometer can be super helpful in ensuring that your is at the correct temperature! This is key because it’ll ensure that your cake doesn’t burn and also prevents underbaking too!
Let it cool completely – It sets up as it cools, and the flavor develops even more after a chill in the fridge.
Don’t overbake – The center should still jiggle when you take it out; it will firm up as it cools.As soon as it has the deep golden brown color, remove it from the oven and allow it to cool to room temperature before placing in the refrigerator.

Serving Suggestions

To serve loaf pan Basque cheesecake, let it cool completely, then chill it for a few hours or overnight for the best texture.

Slice it like a pound cake—thick, creamy slices that show off that caramelized top. You can serve it as-is or dress it up with whipped cream or fudge sauce, fresh berries, a drizzle of honey, or a dusting of powdered sugar like how I did in the pictures!

a slice of loaf pan basque cheesecake on a piece of parchment paper topped with strawberries and whipped cream.

Recipe FAQs

What size loaf pan should I use?

You’ll need a standard 9×5-inch loaf pan.

Do I need to line the loaf pan with parchment paper?

Yes. This is crucial to the success of the recipe. If you don’t line the pan with parchment paper, the batter will overflow and it’ll be almost impossible to remove your cheesecake from the loaf pan.

What is the difference between Basque cheesecake and traditional cheesecake?

Basque burnt cheesecake is a crustless, baked at a high temperature to achieve a caramelized, burnt top with a creamy, custard-like texture. Traditional cheesecakes have a crust, are baked with a water bath, and at a lower temperature for a longer period of time.

How should I store the cheesecake, and how long will it last?

Store the cheesecake in the refrigerator, covered with plastic wrap, for up to 3-4 days. Allow it to come to sit room temperature for about 15 minutes before serving for optimal texture and flavor.

Why did my cheesecake crack or sink in the middle?

Unlike regular cheesecake, it’s actually supposed to sink a little! When it bakes in the oven, it puffs up. As it cools, it deflates a little and sinks as the custard begins to set.

What is a basque cheesecake?

Burnt basque cheesecake is a hugely popular dessert originating from the San Sebastián region of Spain, also known as the basque country. It’s essentially a crustless cheesecake baked at a high temperature, which gives it a signature caramelized top and custardy, creamy center.