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Burnt Cream Cheesecake

A luxurious and creamy cheesecake with a crisp caramelized topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 170 g digestive biscuits or Graham crackers Use Graham crackers for a slight twist.
  • 100 g butter, melted Use unsalted butter for better flavor control.
For the Cheesecake Filling
  • 900 g cream cheese, softened A high-quality brand makes a noticeable difference.
  • 200 g caster sugar Choose fine sugar for a smoother texture.
  • 160 g sour cream Full-fat works best.
  • 1.5 teaspoons vanilla extract Real vanilla extract is a game-changer.
  • 1 pinch salt
  • 4 large eggs, lightly beaten Room temperature helps achieve a silky texture.
For the Crème Brûlée Topping
  • 50 g granulated sugar For that satisfying crunch.

Method
 

Make the Crust
  1. Preheat your oven to 180°C (350°F).
  2. In a food processor, crush the digestive biscuits into fine crumbs.
  3. In a mixing bowl, combine the crushed biscuits with the melted butter. Stir until all crumbs are coated.
  4. Lightly grease a 23 cm springform pan and press the crust mixture firmly into the bottom and slightly up the sides.
  5. Bake in the preheated oven for 10 minutes until lightly golden. Remove and let cool.
Make the Cheesecake
  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the caster sugar, mixing until fully incorporated.
  3. Add the sour cream, vanilla extract, and salt, mixing well.
  4. Slowly add the lightly beaten eggs, mixing gently until just combined.
  5. Pour the cheesecake mixture into the cooled biscuit crust. Smooth the top with a spatula.
  6. Bake in the oven for about 55-60 minutes or until the edges are set, and the center is slightly jiggly.
  7. Allow the cheesecake to cool in the oven with the door ajar for about an hour, then refrigerate for at least 4 hours (or overnight).
Make the Crème Brûlée Topping
  1. Once the cheesecake is chilled, sprinkle the granulated sugar evenly over the top.
  2. Use a kitchen torch to melt the sugar until golden and bubbly, or place it under a broiler for a couple of minutes.

Notes

For best results, ensure all ingredients are at room temperature. Store the cheesecake covered in the fridge for up to 5 days or freeze for up to 3 months.