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Slice of burnt New York cheesecake with caramelized top and creamy baked cheesecake interior on a white plate

Burnt New York Cheesecake

This burnt New York cheesecake has a buttery cookie crust, a creamy center, and a caramelized top that gives it its signature burnt finish.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 2 minutes
Additional time8 hours
Total Time 9 hours 12 minutes

Ingredients

For the Crust

  • 65 g cookies crumbs
  • 35 g unsalted butter melted
  • ¼ teaspoon salt

For the Cheese Filling

  • 200 g cream cheese softened
  • 60 g granulated sugar
  • 2 egg yolks
  • 1 egg
  • 200 g heavy cream
  • 1 tablespoon honey
  • 5 g all-purpose flour
  • 5 g cornstarch
  • ½ tablespoon lemon juice
  • 2 teaspoon vanilla paste

Instructions

  • Crush the ⅔ cup (65 g) cookies into fine crumbs, then mix with 2½ tablespoons (35 g) melted unsalted butter and ¼ teaspoon salt until evenly combined. Press the mixture firmly into the bottom of a parchment-lined 6.3 × 2.8 inch (16 × 7 cm) pound cake tin and refrigerate for 30 minutes.  
  • In a large bowl, mix 7 oz (200 g) softened cream cheese and ¼ cup (60 g) granulated sugar with a spatula until smooth and spreadable. Add 2 egg yolks and mix until combined, then add 1 large egg and mix again until smooth.
  • Pour in ¾ cup (200 g) heavy cream and add 1 tablespoon honey, mixing until fully incorporated. Sift in 1 tablespoon (5 g) all-purpose flour and 1 tablespoon (5 g) cornstarch, then mix until smooth. Add ½ tablespoon lemon juice and 2 teaspoons vanilla paste and stir until the batter is fully combined.
  • Pour the cheesecake filling over the chilled crust and smooth the top. Place the tin in a roasting tray, then carefully pour in boiling water until it reaches halfway up the sides of the tin.  
  • Bake in a preheated oven at 320°F / 160°C for 30 minutes, then raise the temperature to 340°F / 170°C and bake for another 30 minutes. Increase the heat to 390°F / 200°C and bake for 2 minutes more, until the top is deeply caramelized.  
  • Remove the cheesecake from the oven and let it cool in the tin on a wire rack for 1 hour. Cover and refrigerate overnight, then remove the parchment from the sides and slice into wedges before serving.

Notes

Use Room-Temperature Cream Cheese: I find it blends more smoothly and gives the filling a better texture. 
Do not Overmix: Too much mixing can add extra air and affect the final texture. 
Chill Overnight: I like to leave it overnight so it sets properly and slices more cleanly. 

Nutrition

Calories: 315kcal | Carbohydrates: 19g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 197mg | Potassium: 81mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 914IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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