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Burnt Cream Cheesecake

A decadent dessert with a creamy interior and a caramelized top that's easy to make and perfect for special occasions or everyday indulgence.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheesecake Ingredients
  • 16 oz Cream Cheese Make sure it's at room temperature.
  • 3/4 cup Granulated Sugar For sweetness and caramelization.
  • 1/2 cup Sour Cream Adds tanginess.
  • 1/2 cup Heavy Cream Can substitute with Greek yogurt.
  • 3 large Eggs Binds the ingredients.
  • 1 tsp Vanilla Extract Enhances flavor.
  • 1 pinch Salt Balances sweetness.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, beat the cream cheese until smooth, about 2-3 minutes.
  3. Add in the sugar gradually, mixing until fully combined.
  4. Mix in the sour cream and heavy cream until smooth.
  5. In a separate bowl, whisk the eggs and then gently fold them into the cream cheese mixture.
  6. Add vanilla extract and a pinch of salt, mixing until just combined.
  7. Pour the batter into a prepared cake pan lined with parchment paper.
Baking
  1. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center has a slight jiggle.
  2. Once done, turn off the oven and leave the cheesecake inside for an additional hour.
  3. Remove from the oven and let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
Caramelizing
  1. Before serving, use a kitchen torch or broiler to caramelize the top until it’s golden brown.

Notes

Ensure cream cheese is at room temperature for easier blending. If using a broiler, keep a close eye to avoid burning. Let the cheesecake cool gradually to prevent cracks.