Burnt Cheesecake Loaf
This elegant dessert features a dramatic caramelized top and a creamy interior, marrying the flavors of classic cheesecake and custard in a loaf form.
Ingredients
Cheesecake Base
- 24 oz 24 oz (680 g) cream cheese, softened Ensure it's at room temperature for easy blending.
- 1 cup 1 cup (200 g) granulated sugar
- 3 large 3 large eggs, room temperature Add eggs one at a time.
- 1 cup 1 cup heavy cream
- 1 tsp 1 tsp vanilla extract
- 2 tbsp 2 tbsp all-purpose flour (optional, for stability) Helps with structure for cleaner slices.
- ¼ tsp ¼ tsp salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a 9×5-inch loaf pan with parchment paper, allowing the paper to hang over the edges.
- In a large bowl, beat the softened cream cheese and sugar together until light and smooth.
- Add the eggs one at a time, mixing after each addition until fully incorporated.
- Stir in the heavy cream, vanilla extract, and salt. If using flour, add it now and mix gently until smooth.
Baking
- Pour the batter into the prepared loaf pan and bake at 400°F (200°C) for about 40–50 minutes, until the top is deep golden brown with slight cracks.
Cooling
- Let the cheesecake cool in the pan for about 30 minutes. Use the overhanging parchment to lift it out and transfer to a wire rack to cool completely.
Notes
Serve slightly chilled or at room temperature for the best texture. This loaf pairs beautifully with fresh berries, honey, or dark chocolate shavings.