You’re in for a seriously indulgent dessert! 😍 Crème Brûlée Cheesecake combines two luxurious classics into one: the rich creaminess of cheesecake with the crackly caramelized sugar top of crème brûlée.
🍮 Crème Brûlée Cheesecake
Ingredients:
For the Crust:
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1½ cups graham cracker crumbs (or digestive biscuits)
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1/4 cup sugar
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1/2 cup melted butter
For the Cheesecake Filling:
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24 oz (675g) cream cheese, softened
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1 cup granulated sugar
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1 tbsp all-purpose flour
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3 large eggs
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1 cup heavy cream
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1 tbsp vanilla extract (or seeds from 1 vanilla bean)
For the Brûlée Topping:
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1/4 cup granulated sugar (for caramelizing)
🔧 Instructions:
1. Make the Crust:
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Preheat oven to 325°F (160°C).
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Mix graham crumbs, sugar, and melted butter.
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Press into the bottom of a springform pan (9-inch).
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Bake for 8–10 minutes. Let cool.
2. Prepare the Filling:
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Beat cream cheese and sugar until smooth.
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Add flour, then beat in eggs one at a time.
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Mix in cream and vanilla until silky.
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Pour filling over cooled crust.
3. Bake the Cheesecake:
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Place the pan in a water bath (wrap the outside in foil to prevent leaks).
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Bake for 55–65 minutes, or until the edges are set and the center slightly jiggles.
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Turn off oven, crack door, and let cool inside for 1 hour.
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Refrigerate at least 4 hours or overnight.
4. Brûlée the Top:
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Before serving, sprinkle a thin, even layer of sugar over the chilled cheesecake.
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Use a kitchen torch to melt and caramelize the sugar until golden and glassy.
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Let it sit 2–3 minutes to harden.
🍽 Serve:
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Plain or with fresh berries
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A drizzle of raspberry coulis
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Lightly whipped cream (optional)
👩🍳 Tips:
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No torch? Broil the sugar top briefly — but watch it closely!
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For extra depth, use turbinado or demerara sugar for the brûlée layer.
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Don’t skip the water bath — it helps prevent cracking and ensures a creamy texture.
Would you like a mini version in jars, a gluten-free crust option, or a low-sugar variation?