Burnt New York Cheesecake, this is my version of Basque Burnt Cheesecake and the classic New York Cheesecake with a press-in cookie crust. The burnt top gives a bitter-sweet taste that makes it special.
![Burnt New York Cheesecake](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Untitled-7.jpg)
This Burnt New York Cheesecake is rich, dense, creamy and soft. It is a wonderful and sophisticated dessert. But the best part, it is so easy to make at home. You can surprise your family and friends with this Burnt New York Cheesecake.
With this recipe instructions that include a full video tutorial, you will be able to make delicious baked cheesecake without fail.
Jump to:
- ⭐Why You'll Love This Brunt New York Cheesecake Recipe
- 🧾Ingredients Needed & Substitutions
- 📖Variations of Burnt New York Cheesecake
- 👩🏻🍳How to Make Burnt New York Cheesecake
- 🔪Kitchen Tools Required
- ❄️How to Store, Freeze, Defrost and Serve
- 💭Tips for Making Burnt New York Cheesecake
- ❓Frequently Asked Questions about Burnt New York Cheesecake
- 🍰More Dessert Recipes!
- 🎥Video
- 📖 Recipe
- 💬 Comments
⭐Why You'll Love This Brunt New York Cheesecake Recipe
There is nothing better than homemade rich, creamy and soft
Burnt New York Cheesecake all year round! It is better than a typical New York Cheesecake!
There are so many reasons to love this amazing flan recipe:
- Uses Simple Ingredients: All the ingredients are basic pantry or fridge staples.
- Quick, Simple and Easy to Make: In a few simple steps, you will have the cheesecake done.
- Incredible Flavour: It tastes better than New York Cheesecake from the shop. It is rich, creamy, soft and caramelized burnt flavour.
- Make in Advance: Make the cheesecake 1 or 2 days ahead of time. Keep it in the fridge until ready to serve and eat.
- Perfect Dessert or Treat: For all year round.
- Suitable for Any Occasion: Holidays, brunch, lunch, dinner, etc.
Don't miss this Caramel Pudding, Strawberry Tiramisu and Basque Cheesecake that is great for your next parties.
🧾Ingredients Needed & Substitutions
The ingredients for this Burnt New York Cheesecake recipe are simple. Here is a list of everything you need:
For the Crust:
- Biscuits: To make the crunchy cheesecake base. You can use any biscuits like tea biscuits, Maria biscuits, digestive biscuits, graham crackers, etc.
- Melted Unsalted Butter: Incorporates the ingredients together.
- Salt: Adds a depth of flavour to the cheesecake base.
For the Cheese Filling:
- Cream Cheese: Adds richness and creaminess. The cream cheese should be at room temperature. You can substitute cream cheese for mascarpone.
- Sugar: For sweetness and for making a wonderful caramelized burnt surface.
- Egg Yolks: Give the smooth silky creamy texture. The egg should be at room temperature.
- Egg: Give the smooth silky creamy texture. The egg should be at room temperature.
- Cream: Add the creamy texture, body and flavour. You can substitute cream for sour cream.
- Honey: For sweetness and flavour.
- Flour: All purpose flour will work great in this recipe. You can use as well pastry flour or cake flour. Helps to stabilize the cheesecake and makes the cheesecake fluffier and lighter. You can omit the flour.
- Cornstarch: Helps to stabilize the cheesecake and makes the cheesecake fluffier and lighter. You can omit the flour.
- Lemon Juice: For flavour and add freshness.
- Vanilla Paste: For flavour.
See the recipe card below for a full list of ingredients and measurements.
📖Variations of Burnt New York Cheesecake
Burnt New York Cheesecake is an amazing, wonderful and delicious dessert but you can easily make a range of flavours by adding in other ingredients.
Here are a few ideas for a Burnt New York Cheesecake variation:
- Add Spices: For extra flavour, you can add different spices like cardamon, ginger, cinnamon, vanilla, orange extract, etc.
- Add Salt: A pinch of salt enhances the overall flavour, making the cheesecake taste even more pronounced.
- Add Cocoa Powder: For extra flavour, add 3 tablespoon of cocoa powder to the cheesecake mixture.
- Add Instant coffee: For extra flavour, add 3 tablespoon of instant coffee to the cheesecake mixture.
- Add matcha: Add 2 tablespoon of matcha powder to the cheesecake mixture for an earthy flavour.
Get creative and make a Burnt New York Cheesecake variation by adding and experimenting with different flavours, whatever you like. Get it your own twist!
👩🏻🍳How to Make Burnt New York Cheesecake
This step by step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make the Crust:
![How to make the crust for the Burnt New York Cheesecake step 1](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-1.jpg)
1: Place the biscuits in a bag and crush them with a rolling pin until crumbs.
![How to make the crust step 2](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-2.jpg)
2: Put the biscuit crumbs in a medium bowl, add melted butter and stir until they are well combined.
![How to make the crust step 3](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-3.jpg)
3: Pour the biscuit crumbs mixture into a 16×7cm pound cake tin lined with parchment paper, press the crumbs into an even layer, and refrigerate for 30 minutes.
How to Make the Cheese Filling:
![How to make the cheese filling for the Burnt New York Cheesecake step 1](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-4.jpg)
1: In a big bowl, add cream cheese and sugar, and mix well with a spatula until combined, soft, smooth, and spreadable.
![How to make the cheese filling step 2](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-5.jpg)
2: Add two egg yolks, and mix well with a spatula until combined. Then add one egg, and mix well until combined, light and smooth.
![How to make the cheese filling step 3](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-6.jpg)
3: Add cream and honey, and mix well until combined.
![How to make the cheese filling step 4](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-7.jpg)
4: Using a fine-mesh strainer, sift flour and cornstarch over the batter. Beat with a spatula until everything is incorporated.
![How to make the cheese filling step 5](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-8.jpg)
5: Add ½ lemon juice and vanilla paste, and mix until combined and smooth.
![How to make the cheese filling step 6](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-9.jpg)
6: Pour the cake mix into the tin, and smooth the top.
![How to make the cheese filling step 7](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-10.jpg)
7: Put the tin into a roasting tray, pour boiling water to come halfway up the sides of the tin, and carefully transfer it to the oven.
![How to make the cheese filling step 8 baking the Burnt New York cheesecake](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-11.jpg)
8: Bake in a preheated oven at 160 C(320 F) for 30 minutes, then at 170 C (338 F) for 30 minutes, and at 200 C(392 F) for 2 minutes. The cheesecake should be deeply caramelized on the outside.
![How to make the cheese filling step 9](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-12.jpg)
9: Remove from the oven and leave to cool in the pan on a wire rack at room temperature for 1 hour, cover with cling film, and then refrigerate overnight.
![Cut the burnt new york cheesecake and server](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Burnt-New-York-Cheesecake-step-13.jpg)
10: Remove the cling film, gently peel back the parchment paper from the sides of the cheesecake, and use a knife to cut it into wedges.
🔪Kitchen Tools Required
Check out all of my kitchen essentials in my Amazon Store!
Here is a list of kitchen utensils for making this Burnt New York Cheesecake.
- Rolling pin.
- Medium bowl.
- Small bowl.
- Silicone spatula.
- Baking tray.
- Big bowl.
- Egg separator.
- Strainer.
- Lemon squeezer.
- Baking tray.
- Kettle.
- Knife.
❄️How to Store, Freeze, Defrost and Serve
Burnt New York Cheesecake is better to eat after refrigerating overnight and setting. The flavour and taste get better and more sophisticated and refined. If you have any leftover:
Storing: Put the cheesecake in an airtight container in the fridge for up to 3-4 days.
Freezing: Freeze the cheesecake in an airtight container for up to 2 months.
Defrosting: Leave the cheesecake at room temperature for a few hours and then refrigerate.
Serving: Let set the cheesecake overnight in the fridge, cut it into neat slices and serve it on a plate.
💭Tips for Making Burnt New York Cheesecake
Here are some tips to help you make the best Burnt New York Cheesecake:
Use Caster Sugar: To dissolve easily in the batter.
Keep the Ingredients at Room Temperature: To avoid lumps make sure everything is mixed evenly without stirring too much.
Don't Overmix the Cheesecake Mixture: Mix all ingredients until just combined and smooth. If you overmix, it will have too many bubbles. If you undermix, the mixture might have lumps.
Use Parchment Paper: To line over the baking mold. So your cheesecake doesn't overflow into the oven.
Use the Bottom of the Glass: Press the biscuit crumbs into a compact biscuit layer.
Use Boiled Water for a Water Bath: The water needs to be boiled for the water bath and reach at least halfway up the sides of the bundt mold.
Bake the Cheesecake in a Water Bath: Helps keep the cheesecake smooth, creamy and silky.
Use an Oven Thermometer: To ensure your oven has the right temperature.
Don't Overcook the Cheesecake: If you overcook the texture will be dry.
Let Cool the Cheesecake Down Completely Before Removing it From the Mold: The cheesecake needs to cool down a room temperature and then refrigerate and set in the fridge overnight before removing it from the mold.
Run a Knife under Hot Water: For perfect slices.
Following these tips, you can make a delicious and amazing cheesecake. Your family and friends will love it!
❓Frequently Asked Questions about Burnt New York Cheesecake
Here are some commonly asked questions about making homemade Burnt New York Cheesecake:
You will need to refrigerate the New York Cheesecake for at least 8 hours but the best is to leave the cheesecake overnight.
Of course! You can make this New York Cheesecake a few days in advance. Cool down the flan in the mold, cover and refrigerate until the day to serve it. Then remove it from the fridge, leave it a room temperature for 30 minutes and flip it out from the mold.
It is better to use a large roasting tray to hold perfectly the mold.
If you insert a toothpick in the center, it comes out clean.
🍰More Dessert Recipes!
Here are more of my favourite dessert recipes! Try these:
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🎥Video
This video will show you the details and step-by-step instructions for making this fantastic Burnt New York Cheesecake!
📖 Recipe
![](https://vargasavourrecipes.com/wp-content/uploads/2023/09/Untitled-7-360x360.jpg)
Burnt New York Cheesecake
Ingredients
Crust
- 65 g biscuits
- 35 g melted unsalted butter
- ¼ teaspoon salt
Cheese Filling
- 200 g cream cheese
- 60 g sugar
- 2 egg yolks
- 1 egg
- 200 g cream
- 1 tablespoon honey
- 5 g flour
- 5 g cornstarch
- ½ lemon juice
- 2 teaspoon vanilla paste
Instructions
How to Make the Crust
- Put the biscuits in a bag and crush them up with a rolling pin until crumbs.
- Put biscuit crumbs in a medium bowl, add melted butter and stir until well combined.
- Pour the biscuit crumbs mixture into a 16×7cm pound cake tin lined with parchment paper, press the crumbs into an even layer, and refrigerate for 30 minutes.
How to Make the Cheese Filling
- In a big bowl, add cream cheese and sugar, mix well with a spatula until combined, soft, smooth, and spreadable.
- Add two egg yolks, and mix well with a spatula until combined. Then add one egg, and mix well until combined, light and smooth.
- Add cream and honey, and mix well until combined.
- Using a fine-mesh strainer, sift flour and cornstarch over the batter. Beat with a spatula until everything is incorporated.
- Add ½ lemon juice and vanilla paste, and mix until combined and smooth.
- Pour the cake mix into the tin, and smooth the top.
- Put the tin into a roasting tray, pour boiling water to come halfway up the sides of the tin, and carefully transfer it to the oven.
- Bake in a preheated oven at 160 C(320 F) for 30 minutes, then at 170 C (338 F) for 30 minutes, and at 200 C(392 F) for 2 minutes. The cheesecake should be deeply caramelized on the outside.
- Remove from the oven, leave to cool in the pan on a wire rack at room temperature for 1 hour, cover with cling film, and then refrigerate overnight.
- Remove the cling film, gently peel back the parchment paper from the sides of the cheesecake, and use a knife to cut it into wedges.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra
This is what cheesecake is meant to be! Rich, creamy, and that perfect tangy flavor. A slice of heaven.