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A Creamy Twist on Basque Burnt Cheesecake
The Burnt Cheesecake Loaf is a bold and indulgent dessert that celebrates contrast. Baked at high heat, it develops a deeply caramelized, almost burnt top while the inside remains luxuriously creamy and custard-like. This loaf-style version is easier to slice, serve, and share, yet just as dramatic and delicious.
Ingredients
500 g (18 oz) cream cheese, softened
150 g (¾ cup) granulated sugar
3 large eggs, at room temperature
250 ml (1 cup) heavy cream (double cream)
20 g (2 tablespoons) all-purpose flour or cornstarch, sifted
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
Preheat the oven to 210°C (410°F).
Line a standard loaf tin with parchment paper, leaving overhang on all sides.
Beat the cream cheese and sugar until completely smooth.
Add the eggs one at a time, mixing gently after each addition.
Stir in the heavy cream, vanilla, and salt until combined.
Sift in the flour or cornstarch and fold gently until smooth.
How to Make
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