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Cheesecake has long held a cherished place in dessert menus around the world, celebrated for its creamy texture and rich flavors. From the classic New York-style cheesecake to fruity variations, this dessert delights countless palates with its versatility and indulgence. However, if you're looking to elevate your cheesecake experience, the Old-Fashioned Burnt Sugar Cheesecake offers a unique twist that is sure to impress.

Old-Fashioned Burnt Sugar Cheesecake

A delightful twist on a classic dish.
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Ingredients
  

1 ½ cups granulated sugar (for caramel)

2 cups cream cheese, softened

1 cup sour cream

1 teaspoon vanilla extract

4 large eggs

1 cup granulated sugar (for batter)

2 tablespoons all-purpose flour

1 lemon, zested and juiced

1 teaspoon salt

1 teaspoon heavy cream (for topping)

Instructions
 

Make the Caramel: In a heavy-bottomed saucepan, pour 1 ½ cups of granulated sugar. Heat over medium-low, stirring continuously until it melts and turns a deep amber color. Remove from heat immediately to prevent burning. Carefully pour the caramel into a greased 9-inch springform pan, tilting to coat the bottom evenly. Allow to cool and harden.

    Prepare the Batter: In a large mixing bowl, combine the softened cream cheese, sour cream, and 1 cup granulated sugar. Beat with an electric mixer on medium speed until smooth and well combined, about 2-3 minutes.

      Add Other Ingredients: Add the vanilla extract, flour, lemon zest, lemon juice, and salt into the cream cheese mixture. Beat until well incorporated.

        Incorporate the Eggs: Add the eggs one at a time, mixing gently after each addition until fully combined but not over-mixed.

          Bake the Cheesecake: Preheat your oven to 325°F (160°C). Pour the cheesecake batter over the cooled caramel in the springform pan. Place the pan in a larger baking dish and fill the dish with boiling water until it reaches halfway up the sides of the springform pan (water bath). Bake for 60-70 minutes, or until the edges are set, and the center is slightly jiggly.

            Cool Down: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. This will help prevent cracks.

              Chill the Cheesecake: Remove from the oven and refrigerate for at least 4 hours, preferably overnight to set completely.

                Serve: Before serving, whip the heavy cream until stiff peaks form and spread it over the top of the cheesecake if desired. Carefully release the cheesecake from the springform pan, slice, and enjoy the rich flavor of burnt sugar combined with creamy cheesecake!

                  Prep Time, Total Time, Servings: 30 minutes | 8 hours (including chilling) | 10-12 slices