🍮 Crème Brûlée Cheesecake
🛒 Ingredients
For the crust:
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1½ cups graham cracker crumbs (or speculoos/biscoff)
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2 tbsp sugar
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6 tbsp melted butter
For the cheesecake filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 cup heavy cream
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1 tsp vanilla extract
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Pinch of salt
For the brûlée topping:
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¼ cup superfine sugar (or granulated sugar)
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Kitchen torch for caramelizing
👩🍳 Instructions
1. Prepare the crust
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Preheat oven to 325°F (160°C).
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Mix crumbs, sugar, and melted butter. Press into bottom of a 9-inch springform pan.
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Bake for 8–10 minutes, then let cool.
2. Make the cheesecake filling
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Beat cream cheese until smooth.
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Add sugar, then mix in eggs one at a time.
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Stir in heavy cream, vanilla, and salt until just combined.
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Pour over cooled crust.
3. Bake the cheesecake
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Place springform pan in a larger pan and fill with hot water halfway up the sides (water bath).
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Bake for 50–60 minutes, until edges are set and center jiggles slightly.
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Turn off oven, crack door, and let sit for 30 minutes.
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Cool completely, then chill at least 4 hours (preferably overnight).
4. Brûlée the top
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Just before serving, sprinkle a thin, even layer of sugar over the top of the chilled cheesecake.
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Use a kitchen torch to caramelize the sugar until golden and crisp.
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Let cool 1–2 minutes before slicing so the top hardens.
✨ Tips:
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For clean slices, dip your knife in hot water and wipe between cuts.
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No torch? You can brûlée under a broiler, but watch closely and use cold cheesecake.
Would you like a mini version (like brûlée cheesecake bars or cupcakes), or a low-sugar alternative?