Burnt is beautiful. Especially with cheesecake.
This Basque-style cheesecake skips the crust. No water bath. No fuss. Just burnt edges, a jiggly center, and pure creamy chaos. Make them in mini loaf pans—cute, shareable, and dangerously easy to hoard.
Step-by-Step Instructions
11
Prep
- Preheat oven to 450°F (230°C). Line 4 mini loaf pans with parchment paper, leaving overhang.
22
Make the Batter
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Mix in heavy cream, vanilla, and salt. Add flour last, mixing just until combined.
33
Fill and Bake
- Divide batter evenly among pans (fill almost to the top).
- Bake for 20–25 minutes until deeply dark brown on top and still jiggly in center.
44
Cool and Serve
- Cool completely in pans. The cheesecake will sink slightly—that’s correct.
- Chill for at least 4 hours (or overnight). Pull parchment to remove. Serve cold or room temp.
Summary
Prep Time: 10 minutes | Bake Time: 25 minutes | Chill: 4 hours
Yield: 4 mini loaves | Difficulty: Easy (seriously)
Storage Notes
Fridge up to 5 days. Flavor deepens overnight—make ahead for best results.
Freeze: Yes, up to 1 month. Wrap tightly. Thaw in fridge overnight.
