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How to Make
Pour the batter into the prepared loaf tin.
Tap the tin gently on the counter to release air bubbles.
Bake for 25 to 30 minutes, until the top is dark brown and caramelized.
The center should still jiggle slightly when shaken.
Remove from the oven and allow to cool completely in the tin.
Refrigerate for at least 6 hours, preferably overnight, before slicing.
Variations
Chocolate swirl: Swirl melted dark chocolate into the batter.
Matcha version: Add 1 tablespoon matcha powder for an earthy flavor.
Citrus infusion: Add lemon or orange zest to brighten the richness.
Berry style: Serve with raspberry or strawberry coulis.
Espresso touch: Add 1 teaspoon instant espresso powder for extra depth.
Tips
Use room-temperature ingredients for a smooth batter.
Do not overmix once the eggs are added; gentle mixing prevents cracks.
Line the tin well, as the cake rises high and may overflow slightly.
Do not fear the dark top; it is the signature flavor.
Chill thoroughly before slicing for clean cuts and the best texture.
Nutrition (per slice, approximate)
Calories: 340 kcal
Fat: 28 g
Carbohydrates: 18 g
Protein: 5 g
Sugar: 15 g
Healthy Benefits
High calcium content supports bone health.
Eggs provide quality protein.
Lower flour content than traditional cheesecake.
Can be made gluten-free by using cornstarch.
Very filling, so small slices satisfy cravings.
Conclusion
The Burnt Cheesecake Loaf proves that imperfection can be beautiful and delicious. With its dramatic caramelized top and silky center, this dessert delivers bakery-level results with minimal effort, making it a guaranteed showstopper for any occasion.
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