Burnt Cheesecake

by Lisa K. on Tue, May 12, 2020

Burnt cheesecake has become increasingly popular this year and we totally jumped on the wagon and joined in the hype. If you tend to burn your food all the time, this is the perfect recipe for you. The burnt crust on top give it an awesome flavour, you seriously can’t stop eating it.

If it is not charred, it is not ready

Serves 4 - 6 people

Take the cake out when it is still slightly jiggly in the centre. It will set and firm up while chilling in the fridge.

Foodster's Verdict

Burnt Cheesecake


  • Preparation
  • Total
    200g cream cheese, room temperature
    70g sugar
    1 egg yolk, room temperature
    3 eggs, room temperature
    120ml cream
    5g cake flour

1. Grease cake tin with a little butter. Grease a sheet of parchment paper with butter as well and line it into the cake tin (butter side up). Press and line the cake tin as smooth as possible to the edges.

2. Preheat oven to 220˚c.

3. Mix cream cheese and sugar together until well combined.

4. Add in eggs one by one. Make sure to mix in each egg well before adding another.

5. Pour in cream and cake flour. Mix until well combined.

6. Pour into lined 6 inch cake tin and bake in the oven for about 20-25 minutes.

7. Let Cheesecake cool down to room temperature and chill in the fridge for a few hours before serving.