Salted caramel Creme Brulee Cheesecake Recipe
This luxurious cheesecake combines a buttery Nilla wafer crust, smooth crème patisserie filling, and a perfect brûlée sugar topping, making for an indulgent, creamy dessert ideal for special occasions.
Equipment
- 9-inch springform pan
- Food processor
- Stand mixer with paddle attachment
- Whisk
- Fine Sieve Mesh
- Aluminum foil
- Oven
- Skewer (optional)
- Blowtorch (for caramelizing sugar)
- Baking Tray (for water bath)
Ingredients
Crust:
- 200 g Nilla Wafers or Graham Crackers
- 4 tbsp Salted butter melted (60g)
- Crème patisserie:
- 1 ½ cups heavy cream 360g
- 4 large eggs
- ⅓ cup sugar 75g
- 1 vanilla bean pod or 1-2 teaspoon vanilla bean paste
Cheesecake filling:
- 32 oz full-fat cream cheese 4 8oz blocks, 910g
- 1 cup granulated sugar 220g
- ½ tsp salt
- Crème patisserie from above
- 1.5 tbsp cornstarch sifted
- Lemon juice to taste optional
Top:
- 2-4 tablespoon granulated sugar
Instructions
- Make Crème Patisserie: Whisk eggs, sugar, and vanilla. Heat cream, pour over egg mixture, and strain twice. Cool.
- Make Crust: Preheat oven, crush Nilla Wafers with melted butter, press into a springform pan, and bake for 7-8 minutes.
- Prepare Cheesecake Filling: Mix cream cheese, sugar, and salt. Add cooled crème patisserie, cornstarch, and lemon juice in stages.
- Bake Cheesecake: Pour batter into the crust, place in a water bath, and bake for 80-85 minutes.
- Cool Cheesecake: Let the cheesecake cool at room temperature, then refrigerate overnight.
- Top with Brûlée: Sprinkle sugar on the chilled cheesecake, caramelize with a blowtorch until golden.
- Serve and Enjoy!
