Step 1: Preheat and prepare the tin

Preheat your oven to 220ºC (420ºF). The high heat is key to achieving the signature "burnt" appearance of this cheesecake.

For the baking tin, I used a 6-inch round cake tin, but you can use any round or square tin that’s around the same size. To make sure you can easily remove the cheesecake from the tin later, line the bottom and sides with a large piece of baking parchment.

Make sure the edges of the parchment paper protrude above the rim of the tin. This makes it easier to lift the cake out once it's cooled. If you're using a larger or smaller tin, you may need to adjust the cooking time slightly - larger tins may need a bit more time, and smaller ones may cook faster.

Step 2: Make the cheesecake batter

In a large mixing bowl, combine the cream cheese and sugar. Use a hand mixer or stand mixer on medium speed to blend these ingredients until smooth and creamy.

It’s important to ensure there are no lumps in this base, so be sure to scrape down the sides of the bowl as you mix.

Once the cream cheese and sugar are well combined, add the egg one at a time, mixing thoroughly after each addition. This helps the eggs blend evenly into the batter, ensuring a smooth and even texture.

Next, add the double cream and vanilla essence to the mixture. Again, mix until everything is well incorporated, scraping the sides of the bowl as needed. The double cream will add richness to the cheesecake, while the vanilla essence gives it that delicious, aromatic flavour.

Step 3: Sift in Cornflour and Salt

To ensure your cheesecake has a silky-smooth texture, sift in the cornflour and salt. The cornflour acts as a stabiliser, helping the cheesecake set properly.

It's important to sift these ingredients to avoid any lumps in the batter. If you want an ultra-smooth consistency, feel free to sift the mixture a couple of times.

Step 4: Pour and Bake

Once the mixture is completely smooth, pour it into your prepared cake tin. Smooth the top with a spatula to ensure the batter is evenly distributed.

Now, it’s time to bake! Place the cake tin in the preheated oven and bake for 30-45 minutes. The exact time will depend on your oven, so I recommend checking the cake at 30 minutes to see how it's progressing. You should start to see the top turn a golden-brown colour, with the edges becoming darker and more caramelised. If the top isn’t dark enough, continue baking for an additional 10 minutes. The longer you bake it, the more "burnt" the top will become, contributing to the unique flavour and texture of this cheesecake.

Step 5: Cooling and Serving

Once the cheesecake is done, remove it from the oven and let it cool in the tin. As it cools, the cheesecake will shrink a little and create that signature dip in the centre. Allow it to cool to room temperature before removing it from the tin.

For a more runny centre, you can enjoy the cheesecake straight away, as the warmth will keep the centre gooey and custard-like. If you prefer a more set, traditional cheesecake texture, chill the cake in the fridge for a few hours (or overnight) until it firms up.

Once it’s fully cooled and/or chilled, carefully lift the cheesecake out of the tin using the parchment paper, peel off the paper, and serve! The top should be beautifully cracked and browned, with a wonderfully soft centre.

Tips‍

• ‍Use Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature before starting. This helps the ingredients mix together more easily, leading to a smooth, lump-free batter.‍
• Check the Cake Regularly: Oven temperatures can vary, so start checking the cake at the 30-minute mark. The cheesecake should be golden-brown on top, with slightly darker edges. If you want a more intense burnt flavour, leave it in for a few extra minutes.
• ‍Cooling is Key: Let the cheesecake cool completely in the tin to avoid it collapsing. If you want a gooey centre, skip the fridge and enjoy it once it’s cooled. For a firmer texture, refrigerate it before serving.‍
• Don’t Worry About Imperfections: The rustic, imperfect look of this cheesecake is exactly what makes it so charming. The burnt edges and cracks only add to the character of the cake.‍
• Gluten-Free Delight: This cheesecake is naturally gluten-free, so it’s perfect for those with gluten intolerance or anyone looking for a delicious gluten-free dessert.

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FAQs

Can I use a different type of cheese?
While cream cheese is the traditional choice, you could experiment with mascarpone or ricotta cheese for a slightly different flavour and texture. However, using a mix of these cheeses may result in a different consistency, so make sure to adjust the rest of the recipe accordingly.

Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better the day after it’s made, as the flavours have more time to develop. You can make it a day or two ahead, just store it in the fridge and let it come to room temperature before serving for the best flavour.

My cheesecake didn’t burn as much as I wanted. What went wrong?
The "burnt" part of this cheesecake comes from baking it at a high temperature. If you didn’t get enough colour on the top, try baking it for a little longer in your next attempt. However, keep in mind that some ovens are cooler than others, so you may need to adjust the time or temperature based on your oven.

How can I make this cheesecake more flavourful?
You can add a splash of lemon juice, orange zest, or even cinnamon to the batter for a citrusy or spiced twist. Feel free to get creative with your flavouring while keeping the base ingredients the same.

Can I freeze this cheesecake?
Yes! You can freeze the cheesecake once it has cooled completely. Just wrap it tightly in plastic wrap and store it in an airtight container. To serve, let it thaw at room temperature for a few hours before enjoying.

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