I made this yesterday. A few comments.

I found it over sweet. My standard NY style cheesecake recipe calls for 3/4 cup with 4 bars cream cheese and a cup of cream. This one uses 1 1/2 cups with 3 bars.

Would cutting back on sugar affect the burnt top effect?

I loved the rustic visual effect of the singed parchment paper, but it presents problems for storage and transporting if you bake to bring to someone else. I know it’s not traditional for this cake - But has anyone tried baking with a crust?

Creamy texture was terrific.

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