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Burnt Sugar Cheesecake

This cheesecake features a dark, caramelized top with a crackly, slightly charred crust that contrasts with a soft, creamy interior. The baking process involves high heat to develop the burnt sugar effect, resulting in a visually striking dessert. Its texture combines a crisp exterior with a smooth, melt-in-your-mouth center.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: modern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g granulated sugar for caramelizing
  • 600 g cream cheese softened
  • 150 g granulated sugar for the batter
  • 3 large eggs at room temperature
  • 200 ml sour cream full-fat
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Springform pan
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Spread sugar evenly in a dry skillet over medium heat and cook without stirring, watching as it begins to melt and then turns a rich amber color. Swirl gently to ensure even caramelization, then immediately pour the hot caramel into the bottom of a springform pan lined with parchment. Let it set until hard and cooled.
  2. In a mixing bowl, beat the softened cream cheese with the remaining granulated sugar until smooth and creamy, about 2-3 minutes, with a hand mixer or whisk.
  3. Add eggs one at a time, mixing well after each addition to achieve a fluffy, slightly thickened batter. Scrape down the sides of the bowl as needed.
  4. Pour in the sour cream and vanilla extract, mixing gently until just combined. The batter should be smooth, glossy, and pourable.
  5. Pour the batter over the cooled caramel in the springform pan. Smooth the top with a spatula, ensuring even distribution.
  6. Place the springform pan on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 50 minutes, or until the edges are set but the center still slightly jiggles.
  7. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent cracking, then remove and let it cool to room temperature.
  8. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up.
  9. Gently run a knife around the edge of the springform to loosen and remove the sides. The top should show a crackly, dark caramelized crust with a soft center beneath.
  10. Slice the cheesecake with a sharp knife, exposing the contrasting burnt sugar top and creamy interior, then serve and enjoy that complex, smoky-sweet flavor.

Notes

Ensure to work quickly when pouring hot caramel to prevent overhardening, and handle with care to avoid burns. Chilling thoroughly is key for the perfect texture.