A Crème Brûlée Cheesecake is a decadent dessert that combines the creamy, tangy goodness of cheesecake with the rich, caramelized topping of a classic crème brûlée. Here’s a step-by-step recipe to make it:
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 graham crackers crushed)
- ¼ cup sugar
- ½ cup unsalted butter, melted
- Pinch of salt
For the Cheesecake Filling:
- 4 cream cheese blocks (8 oz each), softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups sour cream
- 1 tbsp all-purpose flour
- 1 cup heavy cream
For the Crème Brûlée Topping:
- ¼ cup granulated sugar (for topping)
- ¼ tsp vanilla extract (optional, for extra flavor)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until everything is well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to evenly distribute and pack the crumbs.
- Bake for about 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Add the sugar and continue mixing until fully combined.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the sour cream, vanilla extract, and flour. Mix until smooth.
- Gradually add the heavy cream and mix until the batter is smooth and well combined.
3. Bake the Cheesecake:
- Pour the cheesecake filling into the cooled crust.
- Tap the pan on the counter to remove any air bubbles.
- Place the cheesecake pan in a large roasting pan and add hot water to the roasting pan (about 1-2 inches deep) to create a water bath. This helps prevent cracking and keeps the cheesecake moist.
- Bake for 50-60 minutes or until the center is set but slightly jiggly when you gently shake the pan.
- Turn off the oven, crack the oven door, and let the cheesecake cool for about 1 hour.
- After 1 hour, remove the cheesecake from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to set.
4. Make the Crème Brûlée Topping:
- After the cheesecake has fully chilled, sprinkle the granulated sugar evenly over the top of the cheesecake.
- Using a kitchen torch, caramelize the sugar by holding the torch a few inches above the sugar and moving it in small circles. The sugar will melt and turn golden brown.
- If you don’t have a torch, you can place the cheesecake under a broiler for 1-2 minutes, but watch closely to avoid burning the sugar.
5. Serve:
- Let the caramelized sugar cool for a couple of minutes before slicing and serving.
- Optionally, garnish with a few fresh berries or mint leaves for an extra touch.
Tips:
- If you prefer a firmer crust, you can use a more substantial cookie, such as Biscoff or digestive biscuits, for the base.
- To ensure a smooth cheesecake texture, make sure your cream cheese is at room temperature.
- You can also add a small amount of orange zest or lemon zest to the cheesecake batter for a citrusy twist.
This Crème Brûlée Cheesecake is the perfect combination of creamy cheesecake and the satisfying crunch of a brûléed sugar topping! Enjoy!