why make this recipe
Burnt Cream Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the crispy, caramelized topping of crème brûlée. It’s a show-stopping dish that impresses anyone who tries it. This recipe is perfect for special occasions or simply when you want a treat that feels fancy yet is surprisingly easy to make. The flavor of this cheesecake is rich and balanced, with a hint of sweetness from the caramelized sugar on top.
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 until they are fine crumbs.
- Mix the biscuit 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, then allow it to cool.
To make the cheesecake:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the caster sugar, sour cream, vanilla extract, and salt. Mix until well combined.
- Slowly add the beaten eggs, one at a time, mixing gently after each addition.
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Bake for about 50-60 minutes, until the edges are set but the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for at least an hour.
Make the crème brûlée topping:
- Once the cheesecake is completely cool, sprinkle the granulated sugar evenly over the top.
- Use a kitchen torch to caramelize the sugar until it forms a crispy topping. Be careful not to burn it too much.
- Let it cool for a few minutes before serving.
how to serve Burnt Cream Cheesecake
Serve the Burnt Cream Cheesecake chilled. Slice it into wedges and enjoy it on its own or with a scoop of fresh fruit or whipped cream. The contrast between the creamy cheesecake and the crunchy topping makes each bite delightful.
how to store Burnt Cream Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it well with plastic wrap or place it in an airtight container. It will keep for about 3-4 days. It’s best to add the crème brûlée topping just before serving to maintain its crunchy texture.
tips to make Burnt Cream Cheesecake
- Make sure the cream cheese is at room temperature for easy mixing.
- Do not overbeat the eggs; mix them in gently to avoid incorporating too much air, which can cause cracks.
- Use a kitchen torch for the topping for the best results. If you don’t have one, you can place the cheesecake under a broiler for a short time, but watch it carefully to avoid burning.
- You can use a water bath while baking to help keep the cheesecake moist.
variation
For a different flavor, consider adding lemon zest or almond extract to the cream cheese mixture. You can also experiment with flavored biscuits for the crust, like chocolate or ginger biscuits.
FAQs
How do I know when the cheesecake is done?
The cheesecake is done when the edges are firm and the center is slightly wobbly. It will set as it cools.
Can I make this cheesecake ahead of time?
Yes! You can make the cheesecake a day or two in advance. Just add the topping right before serving.
What can I do if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can put the cheesecake under the broiler for a short time, but keep an eye on it to prevent burning.
Burnt Cream Cheesecake
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining rich cheesecake with a crispy, caramelized topping, perfect for 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, at room temperature (lightly beaten)
- 50 g granulated sugar
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits until they are fine crumbs.
- Mix the biscuit 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, then allow it to cool.
- In a large bowl, beat the softened cream cheese until smooth.
- Add the caster sugar, sour cream, vanilla extract, and salt. Mix until well combined.
- Slowly add the beaten eggs, one at a time, mixing gently after each addition.
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Bake for about 50-60 minutes, until the edges are set but the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for at least an hour.
- Once the cheesecake is completely cool, sprinkle the granulated sugar evenly over the top.
- Use a kitchen torch to caramelize the sugar until it forms a crispy topping. Be careful not to burn it too much.
- Let it cool for a few minutes before serving.
Notes
Store leftover cheesecake in the refrigerator for 3-4 days. Add the topping just before serving to maintain crunchiness. You can use lemon zest or almond extract for variation.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
