This looks like a creamy burnt cheesecake (Basque-style) cut into bars — caramelized on top, ultra-custardy inside Here’s a simple, reliable recipe to get that exact texture.
Creamy Burnt Cheesecake Bars (Basque Style)
Prep: 15 min | Bake: 35–40 min
Pan: 20×20 cm (8×8 in)
Ingredients
- 600 g cream cheese (full-fat, room temperature)
- 200 g sugar (1 cup)
- 4 large eggs (room temperature)
- 300 ml heavy cream (1¼ cups)
- 1 tbsp vanilla extract
- 30 g all-purpose flour (2 tbsp)
(or cornstarch for extra creaminess) - Pinch of salt
Instructions
- Heat oven to 220°C / 430°F
Line the pan with parchment paper (let it crinkle up the sides). - Mix base
Beat cream cheese + sugar until smooth and creamy. - Add eggs
Add eggs one at a time, mixing gently (don’t overbeat). - Add cream & vanilla
Mix in heavy cream, vanilla, and salt. - Thicken slightly
Sift in flour (or cornstarch) and mix just until smooth. - Bake hot & fast
Pour batter into pan.
Bake 35–40 minutes until:- Top is deep golden/burnt
- Center jiggles like custard
- Cool completely
Let cool at room temp, then refrigerate at least 4 hours (overnight is best).
Serving Tips
- Cut into thick squares
- Serve cold or slightly chilled
- Optional topping: whipped cream (like in the photo), honey, or caramel
Texture Secrets
- High heat = caramelized top
- No water bath
- Slight underbake = creamy center
If you want:
- Air-fryer version
- Small pan / café batch
- Gluten-free
- Exact calorie breakdown