Burnt Cream Cheesecake
A creamy and rich cheesecake with a caramelized burnt sugar top, combining the classic cheesecake texture with a delightful crispy finish.
Ingredients
For the cheesecake
- 2 cups cream cheese, softened Ensure cream cheese is at room temperature.
- 1 cup granulated sugar
- 3 large eggs Incorporate eggs gradually.
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1 pinch salt
For the burnt topping
- 1/4 cup granulated sugar
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with butter or cooking spray.
- In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer until smooth and creamy.
- Gradually add the eggs, one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and a pinch of salt. Mix until fully combined and the batter is smooth.
Baking
- Pour the cheesecake mixture into the prepared springform pan and spread it evenly.
- Bake for about 50-60 minutes, or until the edges are set but the center still slightly wobbles.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about an hour.
Chilling and Topping
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, evenly sprinkle the granulated sugar over the top of the chilled cheesecake.
- Using a kitchen torch, carefully melt the sugar until it turns into a rich, dark caramel.
- If using a broiler instead, place it under for a few minutes, keeping a close watch.
- Allow the burnt topping to cool and harden before slicing into the cheesecake.
Serving
- Serve chilled and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Individual slices can be frozen for up to a month. Reheat gently if preferred warm.