Burnt Cheesecake

Is it me you’re looking for? (Yes, yes this is the cheesecake recipe you’ve been looking for.)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Beat the cream cheese, sugar, and salt together in a stand mixer on medium for 2-3 minutes, until smooth and silky. Then, add the eggs one by one while the mixer is on low, and let it incorporate. Scrape the sides and bottom of the bowl to make sure everything is evenly mixed. Then, add the vanilla, lemon juice, and heavy cream. (Make sure not to measure the lemon juice and cream together, otherwise the cream would curdle.) Finally, dust the flour through a sieve, into the cake batter, and mix it until there are no lumps.

Step 2

Heat your oven to 250°C. (I used a convection oven here, but for a static oven, use the same temperature, but rotate the cake every 15 minutes or so, and watch the top carefully so there aren’t any overly burnt spots.) Then, line a 8 or 9-inch cake tin with baking paper, fitting it snugly on the bottom and ruffling it on the sides. Make sure to have at least 2-inches of baking paper sticking out on all sides, as the cake will rise as it bakes.

Step 3

Pour the cake batter into the lined cake tin. Give it a few gentle taps release any large air bubbles. Then, bake for 35-40 minutes, until the top of the cake is brown and charred at parts, but the center is still noticeably jiggly. (For that super soft, custard-like middle, you’ll need to take it out from the oven just a tad before you think it’s actually ready. Sounds pretty subjective, I know, but you’ll feel that feeling when you get to it. For me this was at the 36 minute mark.)

Step 4

When done baking, let the cake cool in its tin on a wire rack until it reaches room temperature. Then, put it in the refrigerator to cool for at least another 2 hours. After that, remove it from its tin and remove the baking paper, slice it into 8-12 slices, and indulge! You can have it with whipped cream, jam, or just plain. Either way, it’s gorgeously silky, cheesy goodness.

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