Description
This Creme Brulee Cheesecake is a decadent dessert combining the creamy richness of cheesecake with the iconic caramelized sugar topping of creme brulee. The crust, made from vanilla wafer cookies, adds a subtle vanilla crunch, while the filling blends cream cheese, vanilla Greek yogurt, and eggs for a smooth and fluffy texture. Baked in a water bath for gentle cooking and finished with a torch-bruleed sugar topping, this cheesecake is perfect for special occasions or a luxurious treat.
Ingredients
Crust
- 11 ounces vanilla wafer cookies
- ½ cup salted butter, melted
- ⅛ teaspoon salt
Filling
- 24 ounces cream cheese, at room temperature
- 1½ cups powdered sugar
- 1 cup vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 4 eggs
Topping
- ¼ cup granulated sugar
- Fresh berries (optional garnish)
Instructions
- Preheat and prepare: Preheat the oven to 350°F. Assemble a 9-inch springform pan and wrap the bottom securely with aluminum foil or place it inside a baking bag to prevent water from leaking in during the water bath.
- Make the crust: Pulse the vanilla wafer cookies in a food processor until finely crumbled. Add melted butter and salt, pulse again to combine thoroughly. Press this mixture into the bottom and slightly up the sides of the springform pan.
- Bake crust: Bake the crust for 10 to 12 minutes until golden brown. Remove from the oven and allow it to cool. Then reduce the oven temperature to 300°F.
- Prepare cheesecake filling: In a large mixing bowl, beat cream cheese and powdered sugar with a hand or stand mixer until light, fluffy, and smooth. Add vanilla Greek yogurt and vanilla extract, mixing just until combined. Slowly incorporate the eggs one at a time, stirring gently until the batter is smooth; avoid overbeating.
- Assemble and add water bath: Pour the cheesecake batter into the prepared crust. Tap the pan several times on the counter to release air bubbles. Place the springform pan onto a lint-free towel inside a large roasting or baking pan. Carefully pour hot or boiling water into the larger pan until it reaches halfway up the sides of the springform pan.
- Bake cheesecake: Bake at 300°F for 80 to 90 minutes until the edges are set and the center is slightly wobbly, reaching an internal temperature of 150°F. Halfway through baking, if desired, cover the top loosely with tented aluminum foil to prevent over-browning.
- Cool in oven: After baking, turn off the oven and crack the door open; let the cheesecake cool in the oven for 1 hour.
- Cool on counter: Remove the cheesecake from the water bath and allow it to cool at room temperature for about 1 hour.
- Chill: Wrap the cheesecake well with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
- Prepare topping: When ready to serve, remove the cheesecake from the refrigerator and discard the plastic wrap. Dab off any moisture on top with a paper towel.
- Brulee sugar topping: Evenly sprinkle the granulated sugar over the cheesecake surface. Using a kitchen torch on medium flame, caramelize the sugar in circular motions until golden brown, bubbly, and melted.
- Serve: Let the caramelized sugar topping cool and harden. Remove the springform pan rim, slice the cheesecake, and garnish with fresh berries if desired. Enjoy!
Notes
- Using a water bath ensures gentle, even baking and prevents cracking.
- Do not overbeat the eggs into the batter to keep the cheesecake smooth and creamy.
- Wrapping the bottom of the springform pan tightly prevents water seepage during baking.
- The caramelized sugar topping should be done just before serving for the best texture.
- Allowing the cheesecake to chill overnight improves flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
