Burnt Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 210°C (410°F). Use a 20–23 cm (8–9 inch) springform or loose-bottom cake pan. Lightly grease the bottom and sides with 1 tablespoon unsalted butter. Line the bottom and sides with a single layer of parchment paper: cut a round for the base and a tall strip for the sides so the paper extends 3–4 cm above the rim (this helps the cheesecake rise and develop a dark top).

Bring cream cheese to room temperature (it should be soft to the touch) and have the heavy cream at room temperature as well. Room-temperature ingredients incorporate more smoothly and reduce lumps.

Beat cream cheese and sugar

Place the room-temperature cream cheese (900 g) and granulated sugar (300 g) in a large mixing bowl. Using a heavy-duty stand mixer with paddle attachment or an electric hand mixer on medium, beat until very smooth and no lumps remain, about 2–3 minutes. Scrape down the sides and bottom of the bowl as needed.

Incorporate eggs

With the mixer running on low, add the eggs one at a time (6 eggs), waiting until each is fully incorporated before adding the next. Do not overbeat after eggs are added — mix just to combine.

Add cream, vanilla, flour and salt

Pour in the heavy cream (480 ml) and vanilla extract (2 tsp). Mix on low until combined and batter is smooth, about 15–30 seconds. Sprinkle the flour (20 g) and salt (1 tsp) over the batter and fold in on low speed or with a spatula until just combined and there are no visible streaks of flour.

The batter should be glossy, quite loose and pourable — similar to a thick custard. If there are small air bubbles, tap the bowl gently on the counter to release them.

Fill pan and bake

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Place the pan in the center of the preheated oven on the middle rack. Bake at 210°C (410°F) for 20 minutes, then without opening the oven reduce temperature to 200°C (390°F) and continue baking for 20–25 minutes more. The goal is to achieve a deeply caramelized, nearly blackened top while the interior remains slightly wobbly. Total baking time will be about 40–45 minutes depending on oven and pan size. Watch the top color — it should be very dark brown with some black spots.

If your oven runs hot and the top darkens too quickly before center sets, lower oven to 180°C (355°F) for the remaining time and tent loosely with foil to prevent burning.

Cool briefly then chill

Remove the cake from oven. It will be puffed and soft. Let it cool in the pan on a wire rack for 1 hour; the center will sink and the texture will set as it cools. After an hour, transfer to the refrigerator (leave in pan) and chill at least 4 hours, preferably overnight. Chilling improves texture and makes slicing cleaner.

Unmold and finish

Run a thin knife around the edge of the cake to loosen from the pan if needed, then remove the springform ring or lift the loose-bottom cake out using the parchment. Gently peel away parchment from sides. Dust the top lightly with 1 teaspoon confectioners' sugar if desired and top with fresh berries or citrus segments (150 g) just before serving.

Slice with a hot, dry knife: dip the knife in hot water, wipe dry, and make each cut in one smooth motion. Warming and wiping between slices gives the cleanest slices.