A Crème Brûlée Cheesecake combines the creamy, rich texture of cheesecake with the indulgent, caramelized sugar topping of crème brûlée. The result is a decadent dessert that brings the best of both worlds. Here’s a recipe to make one:
Crème Brûlée Cheesecake Recipe
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon all-purpose flour (optional, for stability)
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar (for the topping)
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions:
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Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all the crumbs are coated with butter and the mixture holds together when pressed.
- Press the crumb mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to compact it.
- Bake the crust for 8-10 minutes until it’s lightly golden. Remove from the oven and set aside to cool.
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Make the Cheesecake Filling:
- Beat the cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
- Add sugar and vanilla extract, beating until smooth and combined.
- Add eggs one at a time, mixing after each addition. Scrape down the sides of the bowl as needed.
- Gradually add heavy cream and flour (if using), mixing until the batter is smooth and no lumps remain.
- Pour the cheesecake mixture onto the cooled crust in the springform pan.
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Bake the Cheesecake:
- Place the cheesecake in the preheated oven. Bake for about 55-70 minutes, or until the edges are set and the center has a slight wobble.
- Once done, turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar. This helps to prevent cracking.
- Remove the cheesecake from the oven and cool to room temperature. After that, refrigerate it for at least 4 hours, preferably overnight.
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Prepare the Crème Brûlée Topping:
- In a small saucepan, combine heavy cream and vanilla extract over medium heat. Heat just until the cream is warm and you start to see small bubbles around the edges. Remove from heat.
- In a separate bowl, whisk together the sugar and egg yolks until thick and pale. Slowly pour the warm cream into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens slightly (about 5 minutes). Be careful not to overheat or it will curdle.
- Let the custard cool and spread it over the chilled cheesecake layer. Refrigerate again for 1 hour to set.
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Caramelize the Topping:
- Just before serving, sprinkle an even layer of granulated sugar over the top of the cheesecake.
- Using a kitchen torch, carefully caramelize the sugar until it forms a golden brown, crispy layer. (Alternatively, you can place it under a broiler for a few minutes, but watch it closely to avoid burning.)
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Serve:
- Once the caramelized topping has cooled and hardened, slice the cheesecake and enjoy!
Tips:
- If you don’t have a kitchen torch, using the broiler works fine, but keep a close eye on the sugar to prevent it from burning.
- For a smooth texture, make sure the cream cheese is softened before mixing.
- You can make the cheesecake a day ahead to allow the flavors to meld even more.
This dessert will definitely impress your guests with its creamy, rich texture and the satisfying crunch of the brûléed topping!