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Crème Brûlée Cheesecake

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Crème Brûlée Cheesecake combines a buttery cookie crust with silky vanilla cheesecake and a thin caramelized sugar shell. The crisp brûlée topping provides the signature crack before giving way to the cool, creamy filling.

Ingredients

  • 2 cups graham cracker or digestive biscuit crumbs
  • 2 tablespoons granulated sugar, for the crust
  • 6 tablespoons unsalted butter, melted
  • 1 small pinch of salt, for the crust
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 tablespoon all-purpose flour or cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar, for the brûlée topping

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine the cookie crumbs, 2 tablespoons sugar, melted butter, and a pinch of salt. Stir until evenly moistened.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan.
  4. Bake the crust for 8–10 minutes. Remove from the oven to cool slightly and reduce the oven temperature to 325°F (165°C).
  5. Beat the softened cream cheese on low to medium-low speed until completely smooth, scraping the bowl as necessary.
  6. Add 1 cup granulated sugar and mix just until incorporated, avoiding excessive whipping.
  7. Mix in the sour cream, vanilla, flour or cornstarch, and 1/4 teaspoon salt until smooth.
  8. Add the eggs one at a time on low speed, mixing only until each is incorporated. Add the egg yolk last and mix just until combined.
  9. Pour the cheesecake filling over the cooled crust and smooth the surface.
  10. Wrap the outside of the springform pan securely with foil. Place it inside a larger roasting pan and carefully add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
  11. Bake for 55–70 minutes, until the edges are set but the center still has a slight wobble.
  12. Turn off the oven, crack the door open, and leave the cheesecake inside for 45–60 minutes to cool gradually.
  13. Remove the cheesecake from the water bath and cool completely at room temperature.
  14. Cover and refrigerate for at least 6 hours, preferably overnight, until thoroughly chilled and set.
  15. Shortly before serving, remove the chilled cheesecake from the springform pan and transfer it to a serving plate. Make sure the surface is cold and dry.
  16. Sprinkle 1/4 cup granulated sugar in a thin, even layer over the surface of the cheesecake.
  17. Using a kitchen torch, move the flame continuously over the sugar until it melts and develops a deep golden-amber color.
  18. Let the caramelized sugar cool for a few minutes until it hardens into a crisp shell.
  19. Slice with a sharp knife, wiping the blade clean between cuts, and serve while the brûlée topping is crisp.

Notes

  • For the smoothest cheesecake, bring the cream cheese, sour cream, eggs, and egg yolk to room temperature before mixing.
  • Avoid overmixing after adding the eggs, as incorporating too much air can contribute to cracking.
  • The cheesecake is done when the edges are set but the center still has a slight wobble. Avoid baking until the entire center is firm.
  • For Vanilla Bean Crème Brûlée Cheesecake, replace the vanilla extract with vanilla bean paste or add the seeds from a vanilla bean.
  • For a citrus variation, add 1–2 teaspoons finely grated lemon or orange zest to the cheesecake filling.
  • For an espresso variation, add 1–2 teaspoons instant espresso powder dissolved in a small amount of warm cream.
  • Caramelize the sugar shortly before serving because the brûlée topping gradually absorbs moisture and loses its crisp texture in the refrigerator.
  • If a kitchen torch is unavailable, caramelize the sugar briefly under a very hot broiler, watching constantly to prevent burning.
  • Store the cheesecake covered in the refrigerator for up to 4–5 days, preferably without the brûlée topping.
  • Freeze the cheesecake without the caramelized topping for up to 2 months. Thaw overnight in the refrigerator and brûlée the sugar shortly before serving.

Nutrition

Find it online: https://thefamilycooking.com/creme-brulee-cheesecake/