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Crème Brûlée Cheesecake Recipe

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4 from 28 reviews

  • Author: Ava
  • Total Time: 5 hours 50 minutes
  • Yield: 16 servings

Description

This Crème Brûlée Cheesecake combines the rich, creamy texture of classic cheesecake with the signature caramelized sugar topping of crème brûlée. Featuring a crisp graham cracker crust, a smooth cream cheese filling infused with vanilla and lemon, and finished with a perfectly torched sugary crust, this dessert offers a delightful balance of creamy and crunchy textures, perfect for special occasions or indulgent treats.

Ingredients

Graham Cracker Crust

  • 10 full graham cracker sheets (1 cup finely crushed)
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted

Cheesecake Filling

  • 32 ounces cream cheese, room temperature (4 eight-ounce blocks)
  • 1 ¾ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 teaspoons vanilla extract or vanilla paste
  • 2 teaspoons lemon juice
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup sour cream, room temperature

Brûlée Topping

  • 1/4 cup superfine sugar (or granulated sugar)

Instructions

  1. Prepare the Graham Cracker Crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. In a medium bowl, combine the crumbs with sugar, then stir in the melted butter until the mixture resembles wet sand.
  2. Form and Bake the Crust: Spread the crumb mixture evenly across the bottom of a 9-inch springform pan, pressing down firmly using a flat-bottomed measuring cup or glass to make a compact crust. Wrap the pan in a double layer of heavy-duty aluminum foil or place it into a silicone pan wrap. Bake at 375°F (190°C) for 8-10 minutes. Remove from oven and reduce oven temperature to 325°F (165°C). Let crust cool while preparing the filling.
  3. Mix the Cheesecake Filling: Beat the cream cheese with an electric mixer on medium speed until smooth and creamy (about 1 minute). Add the sugar and continue mixing for 3 minutes, scraping down the sides and bottom as needed. Mix in flour, then add vanilla extract and lemon juice, blending on low speed until just combined.
  4. Add Eggs and Sour Cream: On low speed, add the eggs and egg yolks one at a time, scraping the bowl after each addition. Blend in the sour cream until the batter is completely smooth and free of streaks.
  5. Assemble and Bake the Cheesecake: Pour the batter over the cooled crust, smoothing the top with a spatula. Gently tap the pan on the counter to release air bubbles. Place the foil-wrapped springform pan inside a large roasting pan. Bring a few cups of water to a boil and carefully pour it into the roasting pan to reach about 1 inch up the sides of the cheesecake pan. Bake at 325°F (165°C) for 75-85 minutes, until edges are set and lightly golden, but the center remains slightly wobbly when the pan is gently shaken.
  6. Cool the Cheesecake: Turn off the oven and open the oven door. Set a timer for 10 minutes. When the timer goes off, run a thin knife around the edge to loosen the cheesecake from the pan. Let the cheesecake continue to cool in the oven for another 50 minutes.
  7. Prepare the Brûlée Topping: When ready to serve, remove the outer ring of the springform pan. Evenly sprinkle the superfine sugar over the top of the cheesecake.
  8. Caramelize the Sugar: Using a kitchen torch, slowly melt the sugar by moving the flame in a circular motion starting at the center and working outward, until the sugar bubbles and attains a deep golden color with a glassy finish. If a torch is not available, the broiler can be used carefully to melt the sugar.
  9. Let the Topping Harden: Allow the brûlée topping to cool for 1–2 minutes until it hardens and no longer feels tacky. You will hear a gentle tap when touching the sugar crust with a knife, indicating it is set and ready to serve.

Notes

  • Room temperature ingredients ensure a smooth, lump-free cheesecake batter.
  • Using superfine sugar for the brûlée topping helps it melt evenly and quickly.
  • If you don’t have a kitchen torch, place the cheesecake under a hot broiler for a few minutes to caramelize the sugar, watching carefully to avoid burning.
  • Wrapping the springform pan with foil prevents water from the water bath from leaking into the crust during baking.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/creme-brulee-cheesecake-recipe/