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Burnt Cheesecake

This burnt cheesecake features a lightly charred top with a creamy, dense interior made primarily from cream cheese, sugar, eggs, and cream. It is baked at high heat to create a caramelized, crusty top, with the inside remaining smooth and rich. The finished cake has a rustic appearance with a cracked, darkened surface and a luscious, velvety texture inside.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Electric Hand Mixer or Whisk
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends above the sides for easy removal.
  2. Place the softened cream cheese in a large mixing bowl and whip it with an electric mixer until smooth and fluffy, about 2-3 minutes. You should see it lighten in color and become creamy.
  3. Gradually add the granulated sugar and continue to beat until well incorporated and the mixture is slightly glossed, about 2 minutes.
  4. Crack in the eggs one at a time, beating after each addition so they fully blend into the mixture. It will look slightly curdled but will smooth out later.
  5. Pour in the heavy cream, vanilla extract, and a pinch of salt. Mix on low speed until the batter is smooth and homogeneous, about 1-2 minutes.
  6. Pour the batter into the prepared springform pan, smoothing the top with a spatula for an even surface. Tap the pan gently on the counter to release air bubbles.
  7. Bake in the preheated oven for 40-50 minutes, until the top is deep golden brown and slightly cracked, with a few spots of char. The center should still jiggle slightly when moved.
  8. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. The top will develop a crackled, burnt appearance while the inside stays creamy.
  9. Once cooled, remove the sides of the springform pan carefully and transfer the cake to a serving plate. The surface should be dark, crackled, and slightly firm but with a luscious interior.
  10. Slice and serve the burnt cheesecake at room temperature or slightly chilled, enjoying the contrast of its crispy top and creamy inside.

Notes

For a more pronounced burnt top, leave the cake in the oven a few minutes longer, but watch closely to prevent excessive burning.