Crème Brûlée Cheesecake

Crème Brûlée Cheesecake Recipe

Crème Brûlée Cheesecake combines the velvety texture of cheesecake with the caramelized sugar crust of crème brûlée. This dessert is perfect for special occasions or as an indulgent treat. Follow this detailed recipe to create a rich, creamy cheesecake topped with a delicate caramelized layer.

Ingredients

For the Crust:

• 1 ½ cups (150 g) graham cracker crumbs
• 6 tbsp (85 g) unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1 cup (240 ml) heavy cream
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour

For the Crème Brûlée Topping:

• 4-5 tbsp granulated sugar

Instructions

Step 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
2. Mix Ingredients: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press Crust: Press the mixture into the bottom of the prepared springform pan, creating an even layer.
4. Bake: Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. Beat Cream Cheese: In a large bowl, use a hand or stand mixer to beat the softened cream cheese and sugar until smooth and creamy.
2. Add Eggs: Add eggs one at a time, mixing well after each addition.
3. Incorporate Cream and Vanilla: Gradually add heavy cream, vanilla extract, and flour. Mix until fully incorporated, but avoid overmixing to prevent air bubbles.

Step 3: Assemble and Bake

1. Pour Filling: Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.
2. Water Bath: Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger roasting dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan.
3. Bake: Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
4. Cool: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 4: Add the Crème Brûlée Topping

1. Sprinkle Sugar: Once the cheesecake is fully chilled, sprinkle a thin, even layer of granulated sugar over the surface.
2. Caramelize: Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crispy layer. Alternatively, you can broil the cheesecake in the oven for 2–3 minutes, but watch carefully to avoid burning.

Step 5: Serve and Enjoy

1. Cool Again: Let the caramelized sugar set for 5–10 minutes before slicing.
2. Slice with Care: Use a sharp knife dipped in hot water to cut clean slices. Wipe the blade clean between cuts for neat presentation.
3. Optional Garnishes: Top with fresh berries, whipped cream, or mint leaves for added elegance.

Tips for Success

• Room-Temperature Ingredients: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling.
• Prevent Cracking: The water bath method and slow cooling in the oven help prevent cracks on the cheesecake surface.
• Even Sugar Layer: Use fine sugar for the brûlée topping to achieve an even caramelization.
• Torch Technique: Move the torch in circular motions to caramelize the sugar evenly without burning it.

Storage

• Refrigerator: Store leftover cheesecake in an airtight container for up to 4 days.
• Freezer: Freeze individual slices wrapped tightly in plastic wrap, then in aluminum foil, for up to 3 months. Thaw overnight in the refrigerator.

This Crème Brûlée Cheesecake will impress with its combination of creamy cheesecake and a perfectly caramelized topping. Each bite is a delightful balance of rich creaminess and crisp sweetness—ideal for celebrations or as a decadent treat for yourself!