Introduction

This Crème Brûlée Cheesecake combines two beloved desserts into one indulgent treat. With a buttery biscuit crust, a smooth and creamy filling, and a caramelized sugar topping, it’s sure to impress at any gathering.

A round cheesecake with a golden brown, slightly caramelized top layer that looks shiny and crisp. The middle layer is creamy with a soft beige color, while the thick bottom crust is a darker, toasted brown with a crumbly texture. The cake sits on a white plate, placed on a surface with a white marbled texture. There are some small purple flowers in the background, blurred softly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 g digestive biscuits
100 g butter, melted
900 g cream cheese, softened to room temperature
200 g caster sugar
160 g sour cream
1 ½ teaspoons vanilla extract
Pinch of salt
4 large eggs, room temperature (lightly beaten)
50 g granulated sugar

Instructions

Step 1: Preheat your oven to 160°C (325°F). Prepare the crust by crushing the digestive biscuits in a food processor or place them in a ziplock bag and crush with a rolling pin. Transfer to a bowl and mix in the melted butter.
Step 2: Press the biscuit mixture firmly into the bottom and up the sides of a 9-inch springform pan. Set aside while you prepare the filling.
Step 3: In a stand mixer or large bowl with an electric whisk, beat the cream cheese until smooth and creamy, being careful not to overmix. Add the caster sugar and mix again.
Step 4: Stir in the sour cream, vanilla extract, and pinch of salt, scraping down the sides of the bowl to combine fully.
Step 5: Set the mixer on low and gradually add the beaten eggs a little at a time, mixing just until combined.
Step 6: Pour the filling into the prepared crust and place the springform pan on a baking sheet lined with tin foil.
Step 7: Bake for 50-60 minutes until the edges are slightly puffed and light golden brown. The center should still jiggle slightly when touched. Avoid overbaking.
Step 8: Remove from the oven and cool on top of the oven for 10 minutes. Run a knife gently around the edges of the pan to loosen the crust and prevent cracking. Let the cheesecake cool completely in the pan.
Step 9: Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Step 10: When ready to serve, remove the ring from the springform pan. Evenly sprinkle the granulated sugar over the top.
Step 11: Use a kitchen torch to caramelize the sugar until golden and hardened. Allow the topping to set for a few minutes before slicing and serving.

Tips & Variations

For an extra crunch, use digestive biscuits mixed with a small amount of crushed toasted almonds in the crust.
If you don’t have a kitchen torch, place the cheesecake under a hot grill for a few minutes, watching carefully to caramelize the sugar without burning it.
Make sure all dairy ingredients are at room temperature to avoid lumps in the cheesecake filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. The caramelized topping may soften over time, so it’s best enjoyed the same day it’s torched. To reheat, briefly use a torch again or warm slightly in the oven to crisp the sugar topping.

How to Serve

A slice of cheesecake with three layers is on a white plate; the bottom layer is a light brown, crumbly crust, the middle layer is thick, creamy, and white with a soft texture, and the top layer is thin with a golden brown baked surface that looks slightly caramelized. The slice is in sunlight, highlighting the texture and giving it a warm tone. In the background, a whole cheesecake is placed on a white cake stand, slightly out of focus, and there is a glass vase with small white flowers on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit for the crust?

Yes, you can substitute digestive biscuits with graham crackers or shortbread for a different flavor and texture. Just use the same quantity.

Why is my cheesecake cracking?

Cracking often happens if the cheesecake is overbaked or cooled too quickly. Make sure to bake until just set with a slight jiggle in the center, cool gradually, and run a knife around the edge after baking to prevent sticking.