𝑪𝒓è𝒎𝒆 𝑩𝒓û𝒍é𝒆 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 𝑫𝒓𝒊𝒑 𝑪𝒂𝒌𝒆

A Crème Brûlée Cheesecake Drip Cake sounds like a decadent, indulgent dessert that combines two amazing treats: the smooth, creamy richness of cheesecake with the crisp, sugary top of crème brûlée, and a gorgeous drip effect to make it all the more stunning! Here’s a recipe for a show-stopping cake that’s guaranteed to impress.

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Crème Brûlée Cheesecake Drip Cake Recipe

Ingredients:

For the Cheesecake Layer:

• 2 cups cream cheese (softened)
• 1 cup sour cream
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon flour (optional, for a firmer texture)
• 1/4 teaspoon salt

For the Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• ½ cup heavy cream

For the Crème Brûlée Drip:

• ½ cup heavy cream
• 2 tablespoons unsalted butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

For Caramelizing the Topping:

• 3 tablespoons granulated sugar (for the crème brûlée effect)
• Fresh fruit or edible flowers for decoration (optional)

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Instructions:

1. Prepare the Cheesecake Layer:

1. Preheat your oven to 325°F (160°C).
2. Grease a round 9-inch springform pan and line the bottom with parchment paper.
3. In a large bowl, beat the cream cheese until smooth.
4. Add sour cream, sugar, vanilla extract, salt, and flour, and mix until fully combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Pour the cheesecake batter into the prepared springform pan.
7. Bake in the preheated oven for about 45-50 minutes or until the center is slightly jiggly (it will firm up as it cools).
8. Let it cool completely at room temperature, then refrigerate it for at least 4 hours, or overnight if possible, to firm up.

2. Bake the Cake Layers:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 8-inch cake pans.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and heavy cream, beginning and ending with the dry ingredients.
7. Divide the batter evenly between the two cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Crème Brûlée Drip:

1. In a small saucepan, combine the heavy cream and butter. Heat over medium heat until the butter melts and the mixture is simmering.
2. In a separate bowl, melt the sugar until it turns golden and begins to form caramel (you can do this on the stovetop or use a microwave).
3. Once the sugar is melted and golden, carefully pour in the cream-butter mixture while stirring constantly (it may bubble up).
4. Stir in the vanilla extract and let the caramel sauce thicken slightly for about 2-3 minutes.
5. Let it cool down a bit before drizzling on the cake.

4. Assemble the Cake:

1. Place the first cake layer on a serving platter.
2. Spread a layer of whipped cream (optional) or some extra cheesecake filling on top if you want a richer layer.
3. Add the cheesecake layer carefully on top of the cake. (You may need to trim the edges of the cheesecake if it’s slightly larger than your cake layers.)
4. Top with the second cake layer.

5. Drizzle the Crème Brûlée Drip:

1. Once the caramel sauce has cooled slightly, use a spoon or piping bag to create the drip effect around the edges of the cake. Let some of the caramel drip down the sides for a gorgeous effect.
2. If you like, you can pour the remaining caramel on top of the cake and spread it out for a glossy finish.

6. Create the Crème Brûlée Topping:

1. Sprinkle granulated sugar evenly across the top of the cake.
2. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy layer on top. (If you don’t have a torch, you can place it under the broiler for a few minutes, but be very careful not to burn it.)

7. Decorate:

1. Garnish with fresh fruit (like berries or citrus slices) or edible flowers for a pop of color.
2. Slice and enjoy your beautifully indulgent Crème Brûlée Cheesecake Drip Cake!

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Tips:

• Make Ahead: This cake can be made a day ahead! Just store it in the fridge and caramelize the top just before serving.
• Flavor Variations: You can add some chocolate chips or chopped fruit to the cake batter to customize the flavors.
• Caramelizing the Sugar: Be careful when caramelizing sugar. A little goes a long way, and it’s best to use a kitchen torch for precision.

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This Crème Brûlée Cheesecake Drip Cake is an absolute showstopper, combining the best parts of two beloved desserts into one amazing creation. Perfect for any celebration or when you want to treat yourself to something truly special!