Crème Brûlée Cheesecake combines the creamy, luxurious texture of cheesecake with the caramelized topping of classic crème brûlée. This decadent dessert is the perfect blend of two beloved treats, making it a standout choice for any occasion. It’s easier to make than you think and delivers a stunning presentation that will wow your guests!
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
Crème Brûlée Topping
- ¼ cup granulated sugar
Instructions
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a measuring cup for a smooth finish.
- Bake the crust for 10 minutes, then let it cool while you prepare the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar with a mixer until smooth and creamy.
- Add the vanilla extract and eggs, one at a time, beating on low speed after each addition to avoid overmixing.
- Mix in the sour cream and heavy cream until fully incorporated.
3. Assemble and Bake
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Place the springform pan in a larger roasting pan. Add hot water to the roasting pan, filling it halfway up the sides of the springform pan to create a water bath.
- Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open. This gradual cooling helps prevent cracks.
4. Chill the Cheesecake
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.
5. Add the Crème Brûlée Topping
- Just before serving, sprinkle an even layer of granulated sugar over the top of the chilled cheesecake.
- Use a kitchen torch to caramelize the sugar until it melts and forms a golden, glassy crust. If you don’t have a torch, you can broil the cheesecake on the top rack of your oven for 1-2 minutes, watching carefully to prevent burning.
6. Serve and Enjoy
- Allow the caramelized topping to cool and harden for a few minutes before slicing.
- Serve the cheesecake as is, or garnish with fresh berries for an extra touch of elegance.
Cooking Tips
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smooth, lump-free filling.
- Avoid Overmixing: Mixing too much can incorporate air into the batter, leading to cracks during baking.
- Water Bath Essentials: Use foil to wrap the outside of the springform pan to prevent water from seeping into the crust.
- Perfect Caramelization: Move the kitchen torch in a circular motion to evenly caramelize the sugar without burning it.
Variations
- Chocolate Crème Brûlée Cheesecake: Add ½ cup of melted dark chocolate to the cheesecake batter for a rich twist.
- Espresso Flavor: Mix 1 tablespoon of instant espresso powder into the filling for a coffee-infused dessert.
- Citrus Zest: Incorporate lemon or orange zest into the filling for a refreshing, zesty flavor.
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake ahead of time?
Yes! You can make the cheesecake up to 2 days in advance. Add the caramelized topping just before serving for the best results.
2. What if I don’t have a springform pan?
A regular cake pan can work, but it will be harder to remove the cheesecake cleanly. Line the pan with parchment paper for easier lifting.
3. How do I store leftovers?
Cover the cheesecake tightly with plastic wrap or store slices in an airtight container in the refrigerator for up to 5 days.
4. Can I freeze this cheesecake?
Yes! Wrap the cheesecake (without the caramelized topping) tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and add the topping before serving.
Crème Brûlée Cheesecake is a show-stopping dessert that combines the best of two worlds. The creamy cheesecake and crackly caramelized topping create a texture and flavor contrast that’s simply irresistible. Whether it’s a dinner party, holiday gathering, or just a special treat, this recipe is sure to impress.
Try this recipe today, and enjoy a dessert that’s as delightful to eat as it is to make
