Super Creamy Burnt Cheesecake

This super creamy burnt cheesecake is rich, silky, and beautifully caramelized on top. Unlike a traditional cheesecake, this one is intentionally baked at a high temperature to give it a dark, almost “burnt” top that contrasts perfectly with the ultra-creamy center. I love how rustic, elegant, and low-fuss it is — no crust, no water bath, no stress.

Why You’ll Love This Recipe

I love how this cheesecake delivers all the creamy indulgence of a classic cheesecake, but with way less effort. It’s mixed in one bowl, poured into a parchment-lined pan, and baked until deeply golden and jiggly in the middle. The texture is like a cross between custard and cheesecake — soft, smooth, and melt-in-your-mouth. The burnt top adds a toasty, almost caramel-like flavor that balances the sweetness beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (full-fat, room temperature)

• Granulated sugar

• Eggs

• Heavy cream

• All-purpose flour (or cornstarch for a gluten-free version)

• Vanilla extract

• Salt

Directions

1. I preheat the oven to 400°F (205°C) and line a 9-inch springform pan with parchment paper, making sure the paper rises above the edges to hold the batter.

2. In a large bowl, I beat the cream cheese and sugar together until smooth and creamy.

3. I add the eggs one at a time, mixing well after each.

4. I stir in the heavy cream, vanilla, and a pinch of salt until fully combined.

5. I sift in the flour and mix just until smooth — the batter will be very liquidy, and that’s perfect.

6. I pour the batter into the prepared pan and tap it gently on the counter to release air bubbles.

7. I bake for 50–60 minutes, until the top is deeply golden brown and the center is still jiggly.

8. I let it cool completely at room temperature, then refrigerate for a few hours or overnight for the creamiest texture.

Servings and timing

This recipe makes 8–10 slices.
Prep time: 15 minutes
Cook time: 55 minutes
Chill time: 4 hours (or overnight)
Total time: 5 hours 10 minutes

Variations

• I sometimes add a swirl of dulce de leche or raspberry jam before baking for added flavor.

• For a subtle tang, I mix in a little sour cream or Greek yogurt with the cream.

• I’ve made it with lemon zest and a splash of lemon juice for a citrusy version.

• A tablespoon of espresso or instant coffee adds depth and a mocha twist.

• I like using cornstarch instead of flour when I want it completely gluten-free.

storage/reheating

I store this cheesecake in the refrigerator, covered, for up to 5 days. It gets even creamier after the first day. I don’t recommend freezing it — the texture becomes less smooth after thawing. I always serve it chilled or at cool room temperature. Reheating isn’t necessary and can affect the texture.

FAQs

Why is it called burnt cheesecake?

The dark, almost scorched top is intentional — it forms during the high-heat bake and gives the cheesecake its signature flavor and appearance. It’s not burnt in taste, just deeply caramelized.

Can I use low-fat cream cheese?

I don’t recommend it. Full-fat cream cheese gives this dessert its signature creaminess and rich flavor. Low-fat versions may affect texture.

Do I need a water bath?

Nope — that’s the beauty of this recipe. The high heat and parchment lining allow the cheesecake to rise and fall naturally without cracking.

Is the center supposed to be jiggly?

Yes, I always take it out when the center still jiggles slightly — it firms up as it cools, resulting in a custardy, luscious interior.

Can I make mini versions?

Yes, I’ve made these in muffin tins lined with parchment. I reduce the baking time to around 20–25 minutes and watch for that golden top and soft center.

Conclusion

This super creamy burnt cheesecake is the kind of dessert that feels fancy but is secretly effortless. I love how dramatic and rustic it looks with its dark top and wobbly center, and how every bite is smooth, rich, and unforgettable. It’s my go-to recipe when I want to impress without stressing — and it never disappoints.