This Crème Brûlée Cheesecake marries the luscious texture of a cheesecake with the crisp, caramelized topping of a classic crème brûlée. It’s a rich, indulgent dessert that’s perfect for special occasions or just when you want to impress your guests.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool completely.
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in granulated sugar, then sour cream, eggs, vanilla, and salt.
- In a separate bowl, whisk together heavy cream, 1/4 cup sugar, and 1 teaspoon vanilla until soft peaks form.
- Fold whipped cream into the cream cheese mixture until combined.
- Pour batter over the cooled crust.
- Place springform pan in a water bath in a larger roasting pan.
- Pour hot water into the roasting pan, halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until center is almost set.
- Turn off oven and let cheesecake cool in the oven for an additional hour.
- Remove from water bath and refrigerate for at least 4 hours, or overnight.
- Remove cheesecake from refrigerator.
- Sprinkle granulated sugar evenly over the top of the cheesecake.
- Use a kitchen torch to caramelize the sugar until golden brown.
- Cut into slices and serve immediately. Enjoy
Variations
- Add a teaspoon of lemon or orange zest to the cheesecake batter for a citrusy twist.
- Use chocolate graham crackers for the crust to add a rich chocolate flavor.
- Top with fresh berries before serving for an added burst of color and freshness.
Cooking Notes
- Ensure the springform pan is well-sealed with foil to prevent water from the bath from seeping in.
- If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, watching closely to avoid burning.
- Cool the cheesecake completely before adding the brûlée topping for best results.
Serving Suggestions
- Serve chilled for a refreshing dessert.
- Pair with fresh fruit like strawberries or raspberries for contrast.
- Enjoy with a glass of dessert wine or a cup of coffee.
Tips
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Do not rush the cooling process; it’s crucial for setting the cheesecake properly.
- Use a thin-bladed knife to cut through the caramelized top for a clean slice.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 6 hours
Nutritional Information
- Calories: 450
- Protein: 7g
- Sodium: 320mg
Frequently Asked Questions
- Can I make this cheesecake ahead of time?
Yes, it’s best to prepare it a day in advance to let the flavors meld. - How do I prevent cracks in the cheesecake?
Use a water bath and do not overbake. - What if I don’t have a kitchen torch?
Use your oven’s broiler to caramelize the sugar topping. - Can I freeze the cheesecake?
Yes, but it’s best to freeze it without the brûlée topping.
Conclusion
This Crème Brûlée Cheesecake combines the allure of two classic desserts into one show-stopping treat. Its creamy filling and crunchy caramelized top make it an irresistible end to any meal. Serve it at your next gathering, and watch how quickly it disappears!
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Crème Brûlée Cheesecake
- Total Time: 6 hours (includes chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Crème Brûlée Cheesecake marries the luscious texture of a cheesecake with the crisp, caramelized topping of a classic crème brûlée. It’s a rich, indulgent dessert that’s perfect for special occasions or just when you want to impress your guests.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool completely.
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in granulated sugar, then sour cream, eggs, vanilla, and salt.
- In a separate bowl, whisk together heavy cream, 1/4 cup sugar, and 1 teaspoon vanilla until soft peaks form.
- Fold whipped cream into the cream cheese mixture until combined.
- Pour batter over the cooled crust.
- Place springform pan in a water bath in a larger roasting pan.
- Pour hot water into the roasting pan, halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until center is almost set.
- Turn off oven and let cheesecake cool in the oven for an additional hour.
- Remove from water bath and refrigerate for at least 4 hours, or overnight.
- Remove cheesecake from refrigerator.
- Sprinkle granulated sugar evenly over the top of the cheesecake.
- Use a kitchen torch to caramelize the sugar until golden brown.
- Cut into slices and serve immediately. Enjoy
Notes
- For best results, make sure all ingredients are at room temperature before starting.
- To avoid cracks, do not overbeat the cheesecake batter.
- The water bath helps ensure even baking and prevents the cheesecake from cracking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
Keywords: crème brûlée cheesecake, cheesecake, dessert, baking
