Here’s a luscious, doable recipe that’ll make you feel like a pastry chef:
Crème Brûlée Cheesecake
Ingredients:
For the crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup melted butter
For the cheesecake filling:
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3 (8 oz) blocks cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla bean paste or extract
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1 cup sour cream
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1/2 cup heavy cream
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Pinch of salt
For the brûlée topping:
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2–4 tbsp granulated sugar (for the crisp topping)
Instructions:
1. Prep the crust:
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Preheat oven to 325°F (163°C).
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Mix graham crumbs, sugar, and melted butter.
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Press into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then let cool.
2. Make the cheesecake filling:
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Beat cream cheese until super smooth (no lumps!).
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Add sugar and beat again.
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Add eggs one at a time, mixing gently.
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Stir in vanilla, sour cream, heavy cream, and salt until just combined.
3. Bake:
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Pour filling over crust. Tap pan on counter to release air bubbles.
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Wrap pan in foil and place in a larger baking dish. Pour hot water around it to make a water bath.
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Bake for 50–60 minutes, until the center is just slightly jiggly.
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Turn off oven, crack the door, and let it rest inside for 1 hour.
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Cool completely, then refrigerate for at least 4 hours (overnight is ideal).
4. Brûlée it:
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Just before serving, sprinkle a thin, even layer of granulated sugar over the top.
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Use a kitchen torch to caramelize the sugar until golden and glassy. Let cool for a few minutes to crisp up.
Optional: No torch? You can broil it — just watch like a hawk so it doesn’t burn.
Pro Tips:
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For extra flair, serve with fresh berries or a raspberry coulis.
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Want mini versions? Use a muffin tin with cupcake liners and adjust bake time to 20–25 mins.
Want a flavor twist like espresso, orange zest, or bourbon? Or maybe a no-bake version? I can absolutely hook that up.