Super Creamy Burnt Cheesecake
Okay, you need to trust me on this one: burnt cheesecake is not just a dessert; it’s a revelation. Imagine a cheesecake with a caramelized, almost smoky top that cracks gently like a crème brûlée—yet inside, it’s ultra creamy and luscious. I first stumbled upon this beauty when I was hunting for a dessert that’s fancy but foolproof, and wow, it did not disappoint. The magic lies in its rustic, slightly burnt crust and that dreamy, silky center that almost melts on your tongue. Plus, it’s almost impossible to mess up, and its unique edges give it personality. If you love cheesecake with a twist, this one’s going to become your new obsession—trust me, your oven and your sweet tooth will thank you.
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Ingredients
For the Main Dish:
- 2 pounds (about 4 cups) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
How I Make It
Step 1:
Start by preheating your oven to 400°F. Grease a 9-inch springform pan and line the bottom with parchment paper for easy release. In a large bowl, beat the cream cheese and sugar together until super smooth and creamy—no lumps! This usually takes about 3–4 minutes with an electric mixer on medium speed.
Step 2:
Add the eggs one at a time, beating well after each addition to keep the mixture silky. Then pour in the heavy cream, vanilla, flour, and salt. Beat just until everything is evenly combined—don’t overmix, or you risk incorporating too much air, which can cause cracking.
Step 3:
Pour the batter into your prepared pan. Place the pan directly in the oven—not in a water bath—and bake at 400°F for about 50 minutes, or until the top is a deep golden brown and the center still jiggles slightly when you shake the pan gently.
Step 4:
Turn off the oven, crack the door open, and let the cheesecake cool inside for another hour. This slow cool down helps prevent cracks and perfects that creamy texture.
Step 5:
Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Step 6:
When ready to serve, gently loosen the edges with a knife and remove the springform ring. Slice with a warm, clean knife for smooth cuts and enjoy that gorgeous burnt top with the luscious inside.
Variations & Tips
- For a citrus hint, add 1 tablespoon of lemon or orange zest with the vanilla.
- Use crème fraîche instead of heavy cream for a tangier bite and extra creaminess.
- Don’t skimp on softening your cream cheese; it really makes the batter smooth.
- If your top gets too dark too early, loosely tent with foil halfway through baking.
- Let the cheesecake come to room temp for 15 minutes before serving for the best texture.
How I Like to Serve It
This cheesecake shines on its own but also pairs beautifully with fresh berries or a drizzle of raspberry sauce. It’s fantastic for dinner parties or a cozy weekend indulgence. Bonus: it makes a stunning holiday dessert that everyone will think you spent hours perfecting.
Notes
- Store leftovers in the fridge, covered, for up to 5 days.
- Reheat slices briefly in the microwave (10–15 seconds) to revive creaminess.
Closing: Once you try this burnt cheesecake, its rich, creamy magic and effortless charm will keep you coming back for more—every. single. time.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
