Crème Brûlée Cheesecake

Crème brûlée meets cheesecake in this luxurious dessert that combines the creamy texture of cheesecake with the signature caramelized topping of crème brûlée. Perfect for special occasions or whenever you want to impress, this cheesecake is a showstopper with its golden, crackly sugar crust and silky-smooth filling.

Why You’ll Love This Recipe

• Two classics in one: Combines the best of crème brûlée and cheesecake.
• Elegant presentation: The caramelized sugar topping is eye-catching and indulgent.
• Perfect texture: Creamy cheesecake with a delightful crunch from the brûlée topping.
• Make-ahead dessert: Prepare in advance and torch the sugar just before serving.
• Versatile garnish options: Fresh berries or a dollop of whipped cream add the perfect finishing touch.

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Filling:

• 24 oz cream cheese, softened (three 8-oz packages)
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup all-purpose flour

Topping:

• 1/4 cup packed brown sugar

Optional Garnish:

• Fresh berries

Kitchen Equipment Needed

• 9-inch springform pan
• Large roasting pan
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Spatula
• Wire rack
• Kitchen torch for caramelizing sugar

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined.
3. Press the mixture evenly into the bottom of the prepared pan to form the crust.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese, 1 cup granulated sugar, and vanilla extract with an electric mixer until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
3. Mix in the sour cream, heavy cream, and flour until just combined. Avoid overmixing to prevent cracks in the cheesecake.

Step 3: Assemble and Bake

1. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
2. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan, filling it until the water reaches halfway up the sides of the springform pan.
3. Transfer the roasting pan to the oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.

Step 4: Cool the Cheesecake

1. Once baked, remove the roasting pan from the oven. Let the cheesecake cool in the water bath for 30 minutes.
2. Remove the springform pan from the water bath and place it on a wire rack. Allow the cheesecake to cool completely.
3. Refrigerate for at least 4 hours or overnight to let the flavors develop and the cheesecake set fully.

Step 5: Caramelize the Topping

1. Just before serving, sprinkle an even layer of brown sugar over the top of the chilled cheesecake.
2. Use a kitchen torch to caramelize the sugar until golden and crisp. Move the torch in circular motions to prevent burning.

Step 6: Serve and Garnish

1. Allow the caramelized sugar to cool for a minute or two to harden.
2. Garnish with fresh berries for a pop of color and flavor, if desired. Slice and serve.

Serving and Storage Tips

• Serving: For clean slices, run a knife under hot water, wipe it dry, and slice through the cheesecake. Repeat between slices.
• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Cheesecake (without the caramelized topping) freezes well. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.

Variations

• Chocolate Twist: Add a layer of melted chocolate over the crust before pouring in the cheesecake batter.
• Citrus Delight: Add 1 tablespoon of lemon or orange zest to the batter for a citrusy note.
• Espresso Infusion: Mix 1 tablespoon of instant espresso powder into the filling for a coffee-flavored twist.
• Mini Cheesecakes: Divide the batter into a muffin tin lined with cupcake liners for individual servings. Adjust baking time to 20-25 minutes.

Helpful Notes and Tips

• Avoid cracks: Ensure all ingredients are at room temperature before mixing for a smooth, even batter.
• Water bath tip: Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in.
• Even caramelization: Sprinkle an even layer of brown sugar to ensure uniform caramelization when using the torch.
• Plan ahead: Cheesecake tastes even better the next day, so don’t skip the overnight chilling.

Tips from Well-Known Chefs

• Mary Berry: “Take your time with the water bath—it keeps the cheesecake moist and prevents cracks.”
• Ina Garten: “Always let the cheesecake cool completely before refrigerating to prevent condensation from forming.”
• Julia Child: “A good brûlée topping requires patience. Hold the torch steady and watch the sugar caramelize slowly for the best results.”

Frequently Asked Questions

1. Do I need a kitchen torch?
Yes, for the classic crackly topping. However, you can use an oven broiler on high heat as a substitute, watching closely to prevent burning.

2. Can I use a pre-made graham cracker crust?
Yes, but a homemade crust is sturdier and holds up better to the weight of the cheesecake.

3. Why use a water bath?
The water bath ensures even cooking and prevents the cheesecake from cracking.

4. What if I don’t have brown sugar?
Granulated sugar works too, but the flavor won’t be as deep and caramel-like as with brown sugar.

5. Can I make this gluten-free?
Yes, simply use gluten-free graham crackers for the crust and ensure all other ingredients are certified gluten-free.

This crème brûlée cheesecake is the perfect dessert to elevate any gathering. With its luscious, creamy filling and the satisfying crackle of caramelized sugar, it’s sure to impress every guest at your table. Enjoy!

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