That looks like a creamy loaf-pan cheesecake with a caramelized top (Basque-style vibe ). Here’s a simple, foolproof recipe to get that exact look and texture.
Creamy Caramelized Cheesecake Loaf
Ingredients
- 400 g cream cheese (room temperature)
- 150 g sugar
- 2 large eggs (room temperature)
- 200 ml heavy cream (liquid whipping cream)
- 1 tbsp cornstarch (or flour)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 200°C (390°F)
Line a loaf pan with baking paper (let it hang over the sides). - Mix cream cheese & sugar
Beat until very smooth and creamy (no lumps!). - Add eggs
Add one egg at a time, mixing gently (don’t over-whip). - Add cream & flavoring
Pour in heavy cream, vanilla, salt, and cornstarch. Mix until silky. - Bake
- Pour batter into the lined loaf pan
- Bake 35–40 minutes
- Top should be deep golden brown and cracked
- Center should still jiggle slightly
- Cool
- Let cool at room temperature
- Chill at least 4 hours (overnight = best texture)
Tips for That Perfect Look
- High heat = caramelized top
- Don’t overbake → creamy inside
- Use full-fat cream cheese only
- Cracks are GOOD (that’s the style!)