Burnt Cream Cheesecake
Experience the rich texture of Burnt Cream Cheesecake with its creamy center and caramelized top for a delightful contrast of flavors.
Ingredients
For the Crust
- 170 g digestive biscuits (or graham crackers)
- 100 g butter, melted Ensure it is melted and cool before using.
For the Cheesecake
- 900 g cream cheese, softened to room temperature Use high-quality brands like Philadelphia.
- 200 g caster sugar (superfine sugar)
- 160 g sour cream Use full-fat for the best flavor.
- 1.5 teaspoons vanilla extract Real vanilla will elevate the taste.
- 1 pinch salt
- 4 large eggs, room temperature Lightly beaten.
- 50 g granulated sugar (for the burnt topping)
Instructions
To Make the Crust
- Preheat your oven to 160°C (320°F).
- Line a 9-inch springform pan with parchment paper and grease the sides.
- Crush the digestive biscuits until finely crushed.
- Combine crushed biscuits with melted butter until the crumbs resemble wet sand.
- Press the mixture into the prepared pan firmly and evenly.
- Bake for about 10 minutes until lightly golden, then let it cool.
To Make the Cheesecake
- In a large mixing bowl, beat the softened cream cheese until smooth (about 2-3 minutes).
- Gradually add caster sugar and sour cream, mixing until well combined.
- Incorporate eggs one at a time, mixing on low speed until just combined, then add vanilla extract and salt.
- Pour cheesecake filling over the cooled crust and spread evenly.
- Bake for 50-60 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven and crack the door open, allowing cheesecake to cool gradually for about an hour.
Make the Crème Brûlée Topping
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
- Just before serving, sprinkle granulated sugar evenly over the top of the cheesecake.
- Using a kitchen torch, heat the sugar until it turns golden and caramelized.
- Let the burnt topping cool for a minute before slicing.
Notes
Avoid overmixing the batter to prevent cracks. Store leftovers in the fridge for up to 5 days.