Why make this recipe
Burnt Cream Cheesecake is a delightful treat that combines the richness of cream cheese with a crispy caramel topping. It’s a beautiful dessert that looks impressive but is quite easy to make. The combination of textures and flavors makes every bite a joy. Plus, it’s perfect for gatherings and special occasions.
How to make Burnt Cream Cheesecake
Ingredients:
- 170 g digestive biscuits
- 100 g butter, melted
- 900 g cream cheese, softened to room temperature
- 200 g caster sugar
- 160 g sour cream
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 4 large eggs, room temperature (lightly beaten)
- 50 g granulated sugar
Directions:
To make the crust:
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form an even layer.
- Bake the crust for about 10 minutes or until lightly golden. Remove and allow to cool.
To make the cheesecake:
6. In a large bowl, beat the cream cheese and caster sugar until smooth.
7. Add the sour cream, vanilla extract, and a pinch of salt, mixing well.
8. Gradually add the beaten eggs, stirring until just incorporated.
9. Pour the cheesecake mixture over the cooled crust in the springform pan.
10. Bake for 50-60 minutes, until the edges are set but the center still has a slight jiggle.
Make the crème brûlée topping:
11. Once cooled, sprinkle granulated sugar evenly over the top of the cheesecake.
12. Use a kitchen torch to caramelize the sugar until golden and crispy. If you don’t have a torch, you can place it under the broiler for a few minutes, watching carefully to avoid burning.
How to serve Burnt Cream Cheesecake
Slice the cheesecake and serve it chilled. You can pair it with fresh fruits or a drizzle of caramel sauce for extra flavor. It’s best enjoyed with a cup of coffee or tea.
How to store Burnt Cream Cheesecake
Keep any leftovers in an airtight container in the refrigerator. It can last for about 3-4 days. For the best texture, save the caramelized topping for the day you serve it.
Tips to make Burnt Cream Cheesecake
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Don’t overmix the batter after adding the eggs to prevent cracks.
- Allow the cheesecake to cool completely before adding the topping.
- If you’re using a broiler for the topping, keep a close watch to avoid burning.
Variation
You can add a layer of fruit preserves or chocolate ganache between the crust and the cheesecake filling for an extra flavor twist.
FAQs
1. Can I use a different type of biscuit for the crust?
Yes, you can use other types of cookies like graham crackers or Oreos for a different taste.
2. What should I do if my cheesecake cracks?
Cracks can happen if it’s overmixed. If it does crack, you can cover it with the crispy topping for a beautiful finish!
3. Can I freeze Burnt Cream Cheesecake?
Yes, you can freeze it without the topping. Wrap it tightly and it can last for up to 2 months. Thaw it in the refrigerator before serving.
Burnt Cream Cheesecake
- Total Time: 80 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful treat that combines the richness of cream cheese with a crispy caramel topping, perfect for gatherings and special occasions.
Ingredients
- 170 g digestive biscuits
- 100 g butter, melted
- 900 g cream cheese, softened to room temperature
- 200 g caster sugar
- 160 g sour cream
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 4 large eggs, room temperature (lightly beaten)
- 50 g granulated sugar
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form an even layer.
- Bake the crust for about 10 minutes or until lightly golden. Remove and allow to cool.
- In a large bowl, beat the cream cheese and caster sugar until smooth.
- Add the sour cream, vanilla extract, and a pinch of salt, mixing well.
- Gradually add the beaten eggs, stirring until just incorporated.
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Bake for 50-60 minutes, until the edges are set but the center still has a slight jiggle.
- Once cooled, sprinkle granulated sugar evenly over the top of the cheesecake.
- Use a kitchen torch to caramelize the sugar until golden and crispy. If you don’t have a torch, place it under the broiler for a few minutes, watching carefully to avoid burning.
Notes
Allow the cheesecake to cool completely before adding the topping. It can last in the refrigerator for about 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American