Name: Super Creamy Burnt Cheesecake
Prep time: 15 min
Cook time: 55 min
Total time: 5 h
Cuisine: Spanish (Basque)
Ingredients: 32 oz (900 g) cream cheese, softened; 1 1/4 cups (250 g) granulated sugar; 4 large eggs; 1 1/2 cups (360 ml) heavy cream; 1/4 cup (30 g) all-purpose flour; 1 tsp vanilla extract; 1/2 tsp salt

Why You’ll Love Super Creamy Burnt Cheesecake Recipe

This cheesecake is all about contrasts—crackly on the outside, melt-in-your-mouth on the inside. Unlike traditional cheesecakes, there’s no crust to worry about, making this recipe not only easier but also gluten-free. It requires just a few basic ingredients and doesn’t need a water bath, which means less hassle and more flavor. The burnt top adds a deep caramelized richness that balances perfectly with the silky cream cheese interior. Best of all, it’s incredibly forgiving, making it ideal for beginner bakers and cheesecake lovers alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream cheese
Heavy cream
Granulated sugar
Eggs
All-purpose flour
Vanilla extract
Salt

Directions

Preheat your oven to a high temperature (typically 400–450°F or 200–230°C). Line a springform pan with parchment paper, ensuring the paper comes up over the edges to accommodate the rise.
In a large mixing bowl, beat the cream cheese until completely smooth and creamy.
Add the sugar and continue to beat until fully incorporated and fluffy.
Mix in the eggs one at a time, ensuring each egg is fully blended before adding the next.
Add the flour, vanilla extract, and salt, mixing just until combined.
Slowly pour in the heavy cream while continuing to mix until the batter is silky and lump-free.
Pour the batter into the prepared pan and gently tap to remove air bubbles.
Bake for 50–60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
Let the cheesecake cool completely in the pan, then refrigerate for several hours or overnight before serving.

Servings and timing

This recipe yields approximately 8–10 servings.
Prep time: 15 minutes
Cook time: 50–60 minutes
Cooling and chilling time: at least 4 hours or overnight

Variations

Chocolate Burnt Cheesecake: Add cocoa powder or melted dark chocolate to the batter for a chocolaty twist.
Citrus Zest: Add lemon or orange zest for a refreshing brightness that cuts through the richness.
Espresso Flavor: Mix in a shot of espresso or instant coffee for a bold, aromatic touch.
Mini Cheesecakes: Use a muffin tin to create individual-sized burnt cheesecakes.
Savory Version: Reduce sugar and add herbs and a bit of parmesan for a surprising savory appetizer.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. This cheesecake is best served chilled, so reheating is not typically recommended.

FAQs

What makes a burnt cheesecake different from regular cheesecake?

Burnt cheesecake is baked at a high temperature to develop a caramelized, dark top while keeping the inside soft and creamy, unlike traditional cheesecakes that are dense and baked gently.

Can I make this cheesecake without flour?

Yes, you can omit the flour for a gluten-free version. The texture will be slightly more custard-like but still delicious.

Why is my cheesecake cracking?

Cracks are less of an issue with burnt cheesecake due to its rustic style. However, overbaking or rapid cooling may cause cracks.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the creamiest texture, but low-fat can be used in a pinch, though the result will be slightly less rich.

Is it okay if the center is jiggly when I take it out?

Yes, a slight jiggle in the center is perfect. It will continue to set as it cools and chills.

Do I need a springform pan?

A springform pan is ideal for easy removal, but you can use a regular cake pan lined with high parchment paper as an alternative.

Can I use a hand mixer instead of a stand mixer?

Absolutely. A hand mixer works well; just make sure all ingredients are fully blended and smooth.

Why does the top look burnt?

That’s intentional! The dark, almost burnt top is the signature look and flavor of this cheesecake.

How long should I chill the cheesecake?

Chill for at least 4 hours, but overnight chilling will give the best flavor and texture.

Can I add toppings?

While it’s typically served plain, you can add whipped cream, fruit compote, or a drizzle of caramel if desired.

Conclusion

Super Creamy Burnt Cheesecake is a celebration of simplicity and bold flavors. With its stunning appearance, velvety texture, and caramelized crust, it’s sure to impress anyone who takes a bite. Whether you’re an experienced baker or trying your hand at cheesecake for the first time, this recipe is approachable, forgiving, and downright delicious.