This famous cheesecake is known for its “burnt” caramelized top and incredibly creamy, custard-like center.
Ingredients
- Cream Cheese: 500g (Full fat, must be at room temperature)
- Granulated Sugar: 1 cup (200g)
- Eggs: 4 large (room temperature)
- Heavy Cream: 1 cup (240ml)
- All-Purpose Flour: 2 tbsp
- Vanilla Extract: 1 tsp
- Salt: 1/4 tsp
Instructions
- Prep the Oven & Pan: Preheat your oven to 200°C (400°F). Line a 6 or 7-inch springform pan with two large sheets of parchment paper, making sure the paper extends at least 2 inches above the rim (the cake will rise like a soufflé).
- Cream the Cheese: In a large bowl, beat the room-temperature cream cheese and sugar together until smooth and the sugar has mostly dissolved.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth before adding the next egg.
- Mix in Liquids: Stir in the vanilla extract and salt. Pour in the heavy cream and whisk gently until fully combined.
- Sift the Flour: Sift the flour over the batter and fold it in gently until no lumps remain. Do not overmix at this stage to avoid adding too much air.
- Bake: Pour the batter into the prepared pan. Bake for 30–35 minutes.
- The top should be dark brown (almost burnt), but the center should still have a very noticeable “jiggle” when you move the pan.
- Cool & Set: Let the cheesecake cool completely in the pan at room temperature. It will fall as it cools—this is normal! For the best texture, refrigerate for at least 4 hours (or overnight) before serving.
Quick Tips:
- Room Temp is Key: Ensure the cheese and eggs aren’t cold, or you’ll get lumps.
- The “Jiggle”: Don’t be afraid if it looks undercooked in the middle; it sets as it cools!
