This cake is also known as burnt cheesecake, this will be the most delicious and fun cheesecake you will ever eat because of the two different consistency. If you eat it at room temperature it is custardy and delicious and literally melts in your mouth, if you pop it in the refrigerator for the next day, it will harden and become the creamiest cheesecake you will ever taste.

Preheat your oven to 425 degrees Fahrenheit and you will be using a stand mixer with the paddle attachment, add room temperature cream cheese in the stand mixer bowl and cream it for about a minute and then add the sugar and keep mixing for a couple of minutes until you get a super smooth mixture.

Crack your eggs and add them one at a time and don’t add the second one until the first one is incorporated in the mixture. Keep mixing until all the eggs are added then add heavy cream with a splash of vanilla while beating on low speed. Sift in some all-purpose flour, just fold the flour with a wooden spoon.

For the pan, you will need an overlined 10 inches springform pan that is lined with parchment paper, pour the batter into the pan and pop it into the oven at 425 for 45 minutes. Your cheesecake will look golden brown and caramelize on top which is what you want and the centre will be slightly jiggly which is important and then you will let it cool completely once out of the oven.

When you take the cake out of the oven, it will fall and as it sits it’s going to be beautiful and rustic which is how it’s supposed to look like. When you let it cool to room temperature, the inside will be very soft and custardy.


  • 2 lb of Cream Cheese
  • 1-1/4 cups of Granulated Sugar
  • 5 Eggs
  • 2 cups of Heavy Cream
  • 1/4 cup of All-Purpose Flour, sifted
  • 1/4 tsp of Salt
  • Splash of Vanilla Extract


  1. Preheat your oven to 425 degrees, spray a 10-inch springform pan with non-stick spray and over-line the pan with a couple of pieces of parchment paper (make sure the parchment paper is overhanging) set aside.
  2. In the bowl of a standing mixer fitted with a paddle attachment, cream the cream cheese for a minute on medium speed, add the sugar and continue to mix for 2 minutes making sure to scrape the sides of the bowl and the bottom of the bowl after a minute.
  3. Add the eggs, one at a time until thoroughly incorporated (while constantly scraping the sides and bottom of the bowl) then add the cream, vanilla, and salt and mix for 30 more seconds.
  4. Remove the bowl from the base of the mixer, sift over the flour and fold with a spatula, pour the mixture into your prepared pan, pop it in the oven for 45 minutes, remove from the oven and allow to cool to room temperature.
  5. You can serve this at room temperature or pop it in the fridge overnight (covered) and eat it cold.