Burnt Cheesecake: An Irresistible Take on a Classic Dessert

In recent years, the classic cheesecake has been given an exciting, contemporary upgrade in the form of ‘burnt cheesecake.’ Taking its name from the branding on the outside of the cake, the burnt cheese cake appears like an ordinary cheesecake but packs an unanticipated punch of deepening, toasty caramel flavors. Not only will your guests be impressed by the unique look of this delicious dessert, they’ll also love its intense sweetness and texture.

This burnt cheesecake is easy to prepare, so don’t be intimidated by the look. All you need is an oven and a few basic ingredients. So let’s get to it. Ready? Here goes!

Burnt Cheesecake Recipe


• 2 packages (8 ounces each) cream cheese
• 1 ½ cups white sugar
• 4 eggs
• 2 teaspoons fresh lemon juice
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 2 tablespoons milk
• 1 ½ cups graham cracker crumbs
• ¼ cup butter


1. Preheat oven to 325 degrees F (165 degrees C).

2. In a large bowl, beat cream cheese until light and fluffy. Gradually add the sugar and beat until blended. Beat in eggs one at a time. Beat in lemon juice, flour, salt, and vanilla extract. Lastly, beat in milk.

3. In a separate bowl, mix together the graham cracker crumbs and butter. Grease a 9-inch springform pan and press the crumb mixture into the bottom of it.

4. Pour the cream cheese mixture over the crumb mixture.

5. Bake for 40 minutes in the preheated oven. Turn the oven off and allow the cheesecake to remain in the cooling oven with the door closed until cool, about 1 hour.

6. Remove the pan from the oven, and preheat the oven to 375 degrees F (190 degrees C). Place the pan back in the preheated oven and bake for an additional 15 minutes. The cheese cake should appear browned and slightly cracked on the top.

7. Allow the cheesecake to cool before removing from the pan. Refrigerate before serving. Enjoy!