I rarely post a trendy recipe while it's still trendy. But this 'burnt' cheesecake method deserved the hype; baking it in a very hot oven delivers a beautiful, dark exterior full of bittersweet notes that make the light, creamy cheesecake interior seem even more rich and flavorful. Plus, this method is just plain easier--just remember the parchment paper. So, if you've not had much luck with traditional cheesecake methods, you should stop trying and make this exclusively.

Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
4 hrs 25 mins
total:
5 hrs 30 mins
Servings:
10
Yield:
1 9-inch cheesecake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.

  • Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.

  • Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.

  • Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) in the last 10 minutes.

  • Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.

Chef's Notes:

3/4 to 1 teaspoon kosher salt can be substituted for the fine salt.

You can use 5 large eggs if you don't have jumbo eggs.

Depending on the size of the roll or sheet you buy, you may have to overlap it.

The original recipe was developed in the '70s, at a cafe in San Sebastian called La Vina. I adapted it to fit a standard cake pan rather than the large springform pan used in the original.

Nutrition Facts

467 calories; protein 8.9g 18% DV; carbohydrates 24.6g 8% DV; fat 37.9g 58% DV; cholesterol 204mg 68% DV; sodium 359.2mg 14% DV. Full Nutrition

Reviews (19)

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Most helpful positive review

Rating: 5 stars
10/20/2019
The recipe reminds me very much to the cheesecake I had at La Viña in Spain. So very easy and fun watching the cheesecake "burn!" Very sadly no leftovers when I served this dessert to guests! Read More
(4)
25 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/20/2019
The recipe reminds me very much to the cheesecake I had at La Viña in Spain. So very easy and fun watching the cheesecake "burn!" Very sadly no leftovers when I served this dessert to guests! Read More
(4)
Rating: 5 stars
06/05/2019
Made per recipe....and it was incredible. The hardest part is the buttering of the pan...and waiting...really. Well unless you forget to let the cheese come to room temp. Awesome recipe...going to have a slice now! Read More
(2)
Rating: 5 stars
09/07/2019
Best cheesecake I've ever had! made some Blackberry sauce and whipped cream to go with it, but I'd happily eat it just as is! Read More
(2)
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Rating: 4 stars
04/22/2019
Great simple recipe. I think it needed a bit more sugar but I also used half and half so not sure if that affected the taste. Will bake again though! Read More
(2)
Rating: 5 stars
12/02/2019
So easy and pretty! Thanks Chef John Read More
(1)
Rating: 5 stars
05/13/2019
We increased the recipe by 33% so it would better fit our 10 spring pan. We didn t have parchment and also forgot to butter the pan. Now worries! Still came out delicious. Perfection and it was very easy to prepare. We baked at 380f for 65-70 minutes in an convection oven. Thanks Chef John Read More
(1)
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Rating: 5 stars
02/26/2020
I don't eat eggs so I converted this recipe into an eggless one. Read More
Rating: 5 stars
05/09/2020
Really nice. It blew up like a balloon in the oven, but quickly contracted once it came out. Browned, not blackened top. Actually, this more closely resembles a custard pie, not that anything's wrong with that. I used extra vanilla, vanilla bean, and homemade extract. A followup; I served this up spliced with graham crackers on a graham cracker base, topped with a salted caramel homemade syrup, half a dozen Vermont maple sausage links, fresh oj & java. That was three mornings ago and she expects it again when she gets off work. Needless to say, this got devoured. Right now, the ingredients are warming in the bowl. Spoil the hell outta your loved one. Read More
Rating: 5 stars
07/25/2020
I made it with my teenage boy. Out first time! We did two tries but I think it was still under cooked - but hey we loved it either way! Read More