There’s something undeniably luxurious about crème brûlée, its silky custard and that signature caramelized sugar crust make it an indulgence like no other. Now, imagine combining that elegance with the richness of a cheesecake.
Enter the Crème Brûlée Cheesecake, a dessert that effortlessly marries two classic favorites into one decadent treat. This is the kind of dessert that turns an ordinary evening into a special occasion, with each bite offering a perfect balance of creamy, sweet, and crunchy.
The secret to this cheesecake’s allure lies in the contrasting textures. The creamy, dense filling melts in your mouth, while the crack of the torched sugar topping provides an irresistible crunch. And let’s not forget the buttery graham cracker crust, which adds just the right amount of depth to round out the flavors.
While the idea of making a Crème Brûlée Cheesecake might seem intimidating, it’s surprisingly achievable, even for those who are new to baking. The key is patience—allowing the cheesecake to bake slowly and cool completely before adding that final brûlée touch.
Pair it with a classic Whiskey Sour or a refreshing Italian Raspberry Soda, and you’ve got yourself a dessert worthy of any celebration.
Creme Brulee Cheesecake
Equipment
- 9-inch springform pan
- Electric hand mixer
- Kitchen torch
- Food processor
Ingredients
Topping
- 1 tbsp granulated sugar
Crust
- 1 tbsp Granulated sugar
- 2 cups Graham crackers
- ½ cup Butter melted
Filling
- 2 Egg yolks
- 24 oz Cream cheese softened
- 1 cup Granulated sugar
- 2 tbsp Cornstarch
- 3 Eggs
- 3 tsp Vanilla extract
- 1/2 cup Sour cream full-fat
Instructions
- Preheat your oven to 180°C (350°F) and line a 9-inch springform pan with parchment paper.
- Pulse graham crackers in a food processor until they become fine crumbs.
- If you don’t have a food processor, place the crackers in a Ziplock bag and crush them with a cup.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly coated.
- Press the mixture firmly and evenly into the prepared pan.
- Bake for 7-8 minutes, keeping an eye on it to prevent burning, and let it cool to room temperature.
- Reduce the oven temperature to 140°C (280°F).
- In a large bowl, beat room-temperature cream cheese, granulated sugar, and vanilla bean extract with an electric mixer until smooth.
- Add sour cream, eggs, and egg yolks, mixing until well combined.
- Sift cornstarch into the mixture and stir until smooth and lump-free.
- Pour the batter over the cooled crust, tapping the pan gently to release air bubbles.
- Bake for about an hour, or until the edges are set but the center is slightly jiggly.
- Open the oven door halfway and let the cheesecake cool to room temperature for 1-2 hours.
- Wrap the cooled cheesecake tightly with plastic wrap and refrigerate for at least 5 hours.
- Before serving, sprinkle granulated or caster sugar on top and caramelize with a torch, moving it in a circular motion.
Notes
- Ensure your cream cheese is at room temperature before starting; this helps it blend smoothly without lumps.
- A springform pan is ideal for this recipe, as it allows for easy removal of the cheesecake from the pan.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 545 kcal |
| Carbohydrates | 42 g |
| Protein | 8 g |
| Vitamin A | 1392 IU |
| Vitamin C | 0.1 mg |
| Iron | 1 mg |
| Sugar | 30 g |
| Calcium | 107 mg |
Helpful Tips For You!
Tip 1: This cheesecake can be stored in the fridge for up to 3 days, making it an ideal make-ahead dessert. When ready to serve, sprinkle 1-2 teaspoons of sugar evenly over the cheesecake. Use a kitchen torch to caramelize the sugar, creating a crispy, crunchy topping.
Tip 2: Opt for high-fat cream cheese, like Philadelphia, to ensure your cheesecake remains stable and crack-free. Full-fat cream cheese provides the rich, creamy texture needed for a perfectly smooth cheesecake.