Ah, now we’re talking Crème Brûlée Cheesecake—a decadent dessert that combines the creamy, rich texture of cheesecake with the caramelized sugar topping of classic crème brûlée. Here’s a detailed recipe:
Crème Brûlée Cheesecake
Ingredients:
For the crust:
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1 ½ cups graham cracker crumbs (or digestive biscuits)
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⅓ cup granulated sugar
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½ cup unsalted butter, melted
For the cheesecake filling:
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24 oz (680 g) cream cheese, room temperature
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1 cup granulated sugar
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1 tsp vanilla extract
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4 large eggs
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1 cup heavy cream
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¼ cup sour cream (optional, for extra creaminess)
For the brûlée topping:
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½ cup granulated sugar
Instructions:
1. Prepare the crust:
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
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Press firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then remove and let cool.
2. Make the cheesecake filling:
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In a large bowl, beat cream cheese until smooth.
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Gradually add sugar and vanilla extract.
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Add eggs one at a time, mixing gently.
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Fold in heavy cream and sour cream until smooth.
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Pour the filling over the cooled crust.
3. Bake the cheesecake:
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Place the springform pan in a larger baking pan.
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Add hot water to the outer pan until it reaches halfway up the side of the cheesecake pan (water bath).
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Bake for 55–65 minutes until the edges are set but the center slightly jiggles.
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Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour to prevent cracking.
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Remove and chill in fridge at least 4 hours (or overnight).
4. Caramelize the sugar topping (Crème Brûlée style):
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Just before serving, sprinkle ½ cup granulated sugar evenly over the top of the cheesecake.
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Use a kitchen torch to caramelize the sugar until golden and crisp.
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Let sit 5 minutes to harden.
5. Serve:
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Slice carefully with a hot, dry knife for clean cuts.
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Optionally, garnish with fresh berries or a light drizzle of caramel.
💡 Tips for perfection:
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Make sure your cream cheese is at room temperature to avoid lumps.
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A water bath is key to a smooth, crack-free cheesecake.
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Don’t caramelize the sugar too early—do it right before serving so it stays crisp.
If you want, I can also give a mini version—Crème Brûlée Cheesecake Cups that are bite-sized and individually torched for a stunning presentation. Perfect for holiday parties or gifts.