Mini burnt Basque cheesecake in a loaf pan is a delightfully easy version of the famous Spanish dessert that originated in San Sebastian. Unlike traditional New York cheesecake with its smooth, pale surface and dense texture, Basque cheesecake is intentionally baked at high heat until the top is deeply caramelized, almost burnt, creating a beautiful contrast between the dark, slightly bitter exterior and the impossibly creamy, custard-like interior. Making it in a loaf pan instead of the traditional round cake pan creates a fun twist with more surface area for that signature caramelized top, plus it’s easier to slice into neat portions. This cheesecake has no crust, requires no water bath, and embraces imperfection with its cracked, wrinkled top that’s part of its rustic charm. Whether you’re a cheesecake purist looking to try something different or simply want an impressive dessert that’s surprisingly simple to make, this burnt Basque cheesecake will become your new favorite.
Serving Quantity: Serves 6 to 8 people
Cooking Time: 1 hour and 15 minutes (including 10 minutes prep time, 45 minutes baking time, and 20 minutes cooling time)
1. Ingredients
- Two pounds cream cheese (four 8-ounce packages), at room temperature
- One and one-third cups granulated sugar
- Five large eggs, at room temperature
- Two cups heavy cream, at room temperature
- One teaspoon vanilla extract
- One tablespoon all-purpose flour
- Half teaspoon salt
- Optional: one tablespoon lemon zest, one teaspoon almond extract
2. Prepare the Loaf Pan
Heat your oven to 400 degrees. This high temperature is crucial for creating that signature burnt top. Take a 9 by 5 inch loaf pan and line it completely with parchment paper, leaving a generous overhang on all sides. The overhang makes it much easier to lift the cheesecake out after baking. Use two long strips of parchment that cross each other, covering the bottom and all four sides. Press the paper into the corners and creases, and don’t worry about wrinkles, they’re part of the rustic aesthetic.
3. Bring Ingredients to Room Temperature
This step is crucial for a smooth, lump-free batter. Take your cream cheese, eggs, and heavy cream out of the refrigerator at least 1 hour before you plan to start mixing. Room temperature ingredients blend together much more easily and create a smoother, more uniform texture. Cold cream cheese will create lumps that are difficult to mix out. If you forgot to do this ahead, you can soften cream cheese in the microwave in 10-second bursts, but be careful not to melt it.
4. Beat the Cream Cheese
Place the softened cream cheese in a large mixing bowl or the bowl of a stand mixer. Beat with an electric mixer on medium speed for about 2 to 3 minutes until it’s completely smooth, creamy, and fluffy with no lumps remaining. Stop and scrape down the sides and bottom of the bowl several times during this process. Getting the cream cheese perfectly smooth at this stage is essential because once you add the other ingredients, it becomes harder to eliminate lumps.
5. Add Sugar and Beat
Add the granulated sugar to the cream cheese. Beat on medium speed for another 2 to 3 minutes until the mixture is light, fluffy, and well combined. The sugar should be mostly dissolved and the mixture should look pale and airy. Scrape down the bowl again to ensure everything is incorporated. This beating process incorporates air that helps create the slightly lighter texture that makes Basque cheesecake different from dense New York style.
6. Add Eggs One at a Time
Add the eggs one at a time, beating on medium-low speed after each addition just until incorporated. Wait until each egg is fully mixed in before adding the next one. Don’t overbeat at this stage or you’ll incorporate too much air, which can cause cracking beyond the desired rustic look. After all the eggs are added, the mixture should be smooth and uniform in color. Scrape down the bowl after adding all the eggs.
7. Add Cream and Flavorings
Pour in the heavy cream, vanilla extract, and any optional flavorings like lemon zest or almond extract. Beat on low speed for about 1 minute just until everything is combined and smooth. The batter will be quite thin and liquid, almost pourable like a thick custard. This is exactly right. The high cream content is what creates that signature creamy, almost jiggly center. Don’t worry that it seems too liquid.
8. Add Flour and Salt
Sprinkle the flour and salt over the batter. Beat on low speed for just 30 seconds to 1 minute until the flour is completely incorporated and there are no streaks or lumps remaining. The flour helps stabilize the cheesecake slightly and gives it just a bit of structure, but the amount is so small that it doesn’t make the cheesecake cakey or dense. Mix just until combined, no more.
9. Pour into Prepared Pan
Pour the batter through a fine-mesh strainer into your prepared loaf pan. Straining removes any small lumps of cream cheese or flour that might have escaped mixing, ensuring the smoothest possible texture. Fill the pan almost to the top, leaving about a quarter inch of space. The batter should come up high in the pan because it won’t rise much during baking. Tap the pan gently on the counter a few times to release any air bubbles.
10. Bake at High Heat
Place the loaf pan in your preheated 400-degree oven on the center rack. Bake for 40 to 50 minutes. The exact time depends on your oven and how jiggly you like the center. The cheesecake is done when the top is deeply caramelized, dark golden to almost burnt looking, and the edges are puffed and set. The center should still jiggle quite a bit when you gently shake the pan, similar to jello. It will seem very underdone, but this is correct for Basque cheesecake.
11. Watch for the Perfect Burnt Top
The magic of Basque cheesecake is in that beautifully caramelized, almost burnt top. As it bakes, you’ll see the top puff up, turn golden, then darken to a deep caramel color. You want it dark, but not actually black or truly burnt. The top will also crack and wrinkle, which is not only normal but desirable. These imperfections are what make Basque cheesecake special. Don’t worry if it looks quite dark, that bittersweet caramelization is what balances the sweet, creamy interior.
12. Cool in the Pan
Remove the cheesecake from the oven and place the pan on a wire cooling rack. Let it cool at room temperature for about 30 minutes. As it cools, the cheesecake will deflate and sink in the center, becoming flatter. This is completely normal and expected. The top will wrinkle and crack even more as it cools. Don’t try to remove it from the pan while it’s warm or it will fall apart. The center needs time to set as it cools.
13. Chill Completely
Once the cheesecake has cooled to room temperature, cover the pan loosely with plastic wrap or aluminum foil. Transfer it to the refrigerator and chill for at least 4 hours, but preferably overnight. This chilling time is essential. The cheesecake continues to set and firm up in the refrigerator, making it much easier to slice. The flavors also meld and develop during this time. Cold Basque cheesecake has the perfect creamy, almost custard-like texture.
14. Remove from Pan and Slice
Once completely chilled, use the parchment paper overhang to carefully lift the cheesecake out of the loaf pan. Place it on a cutting board. Use a long, sharp knife dipped in hot water and wiped dry between each cut to slice the cheesecake. Because it’s in a loaf pan, you can cut neat rectangular slices. Each slice should show the beautiful contrast between the dark, caramelized top, the golden edges, and the pale, creamy interior. The center should be soft and almost flowing.
15. Serve and Enjoy
Serve the burnt Basque cheesecake slices at room temperature or cold, depending on your preference. Many people prefer it cold for the firmest texture, while others like it slightly warmed so the interior becomes even more creamy and soft. The cheesecake is delicious on its own, highlighting that beautiful contrast between the slightly bitter, caramelized top and the sweet, creamy interior. You can also serve it with fresh berries, a drizzle of honey, caramel sauce, or a dollop of whipped cream.
16. Texture and Appearance
A perfect burnt Basque cheesecake should have a deeply caramelized, dark golden to brown top with cracks and wrinkles throughout. The edges should be set and slightly firm, golden in color. The center should be pale, creamy, and soft, almost jiggly when you shake it gently. When you cut into it, the interior should be smooth and custard-like, not dense or cakey. The contrast in colors and textures is what makes this cheesecake so special and visually stunning.
17. Storage Instructions
Store leftover burnt Basque cheesecake covered in the refrigerator for up to 5 days. The texture actually improves after a day or two as it continues to set and the flavors develop. You can also freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving. The cheesecake may release some moisture after freezing, but the flavor and texture remain good.
18. Nutrition Information Per Serving
- Calories: 615
- Total fat: 52 grams
- Saturated fat: 31 grams
- Cholesterol: 270 milligrams
- Sodium: 410 milligrams
- Total carbohydrates: 32 grams
- Dietary fiber: 0 grams
- Sugars: 30 grams
- Protein: 10 grams
19. Helpful Tips for Perfect Mini Burnt Basque Cheesecake
- Bring all ingredients to room temperature for the smoothest, lump-free batter that’s easy to mix.
- Beat the cream cheese until completely smooth before adding other ingredients to prevent lumps in the final cheesecake.
- Don’t overbeat after adding the eggs or you’ll incorporate too much air and create excessive cracking.
- Strain the batter before pouring into the pan to catch any remaining lumps for the silkiest texture.
- Don’t worry if the top gets very dark, that caramelized, almost burnt top is the signature of this cheesecake.
- Let the center remain jiggly when you remove it from the oven, it will set as it cools and chills.
- Chill the cheesecake for at least 4 hours or overnight before slicing for the best texture and easiest cutting.
- Use hot water to warm your knife between cuts for the cleanest, neatest slices without dragging.
- Embrace the cracks, wrinkles, and imperfections as they’re part of the rustic charm of Basque cheesecake.
- Try adding matcha powder, cocoa powder, or coffee to the batter for delicious flavor variations.
