Cheesecake Loaf with Raspberries

This colorful Basque-style cheesecake is made in a loaf pan without the fuss—indeed, it's so easy to make that all you need is a food processor, a loaf pan, and an oven, and the preparation takes hardly any time at all. Everything gets whizzed up, poured into the pan, and then baked until browned on top. Basque cheesecakes are crustless with a creamy, custard-like interior and a caramelized surface, but this loaf version is made with fewer eggs than traditional recipes, and it yields a perfect size cheesecake for a dinner.

This is a refreshing dessert for the summer months, though you'll want to make this anytime of year when looking for an easy and satisfying dessert. Despite the richness of a dessert made with cream cheese, whipping cream and eggs, this cheesecake won't make you feel guilty—the pleasure is in the coolness and richness, but it's not overly sweet at all. The raspberries are a must, as they add a nice natural refreshing sweetness.

Cheesecake Loaf with Raspberries

Recipe by Lisa Turner
Cuisine: Basque
Published on May 26, 2026

This refreshing and not overly-sweet cheesecake is as easy to make as any dessert you will find

Preparation: 10 minutes
Cooking time: 45 minutes

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Ingredients:

2/3 cup golden cane sugar
1 lb (450 g) cream cheese, cut into chunks
3 large eggs
1 cup whipping cream
1/3 cup unbleached white flour
1/2 teaspoon sea salt
2 teaspoons pure vanilla extract
1 pint raspberries, for garnish

Instructions:

Preheat an oven to 425°F. Crumple a large piece of parchment paper into a ball (this helps to prevent the paper from popping up). Uncrumple the paper and line a standard 9-inch loaf pan, leaving overlap of the excess paper over the edges of the pan. Place the pan on a baking sheet.
In a food processor, pulse together the sugar and cream cheese until smooth. Add the eggs, whipping cream, flour, salt, and vanilla, and process for another minute or two until smooth.
Pour the mixture into the prepared loaf pan and bake in the preheated oven for 45 minutes, until the cheesecake is wiggly and the top is dark brown and slightly puffed up.
Remove the cake from the oven and let cool on a baking rack for two hours. The center will deflate.
To serve, gently lift the cheesecake out of the pan using the sides of the parchment paper, and slide onto a serving plate. Top with raspberries, and cut into thin slices. Serve with more raspberries on the side. The cheesecake can be made ahead of time and served chilled. Any leftovers keep for a few days covered in the refrigerator.

Makes 8 to 10 servings