Small-batch, creamy, beautifully burnt
This loaf pan Burnt Basque cheesecake is perfect when you want the iconic caramelized top and ultra-creamy center—without making a full-sized cheesecake. Designed to fit a standard loaf pan, this small-batch version is rustic, rich, and incredibly easy. There’s no crust, no water bath, and no stress—just bold oven heat and simple ingredients that come together fast. It’s ideal for cozy dinners, small gatherings, or anytime you’re craving bakery-style cheesecake without leftovers. Minimal prep, dramatic results, and that signature jiggly center make this a Pinterest-worthy dessert you’ll want to save.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Cooling Time: 1 hour
- Total Time: About 1 hour 50 minutes
- Servings: 6–8 slices
📝 Ingredients
- 12 oz (340 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Standard loaf pan (8½ x 4½-inch or similar)
- Parchment paper
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Measuring cups & spoons
👩🍳 Step-by-Step Instructions
- Preheat oven to 425°F (220°C). Line the loaf pan with parchment paper, allowing paper to rise above the sides for easy removal.
- Beat cream cheese and sugar until completely smooth and creamy, about 2 minutes.
- Add eggs one at a time, mixing just until incorporated 🥄
- Pour in heavy cream and vanilla, mixing gently until smooth.
- Sift in flour and salt; fold until batter is silky and lump-free ✨
- Pour batter into the prepared loaf pan and tap gently to remove air bubbles.
- Bake for 35–40 minutes, until the top is deeply golden (nearly burnt) and the center still jiggles slightly 🔥
- Cool at room temperature for 1 hour, then chill at least 1 hour before slicing 😊
💡 Pro Tips
- Pan size matters: A smaller loaf pan will need closer to 40 minutes.
- Color = flavor: Don’t be afraid of the dark top—it adds caramel depth.
- Creamy center: The cheesecake will firm up as it chills.
- Storage: Refrigerate covered for up to 4 days.