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Crème Brûlée Cheesecake Recipe

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★★★★★

4.4 from 74 reviews

This Crème Brûlée Cheesecake combines the creamy texture of a classic cheesecake with the rich caramelized sugar topping of crème brûlée. A crunchy digestive biscuit crust forms the perfect base, while the smooth and slightly tangy filling bakes to perfection. Finished with a crisp brûléed sugar topping, this dessert offers a delightful contrast of textures and flavors that will impress your guests.

Ingredients

Scale

Crust

  • 170 g digestive biscuits
  • 100 g melted butter

Cheesecake Filling

  • 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

Crème Brûlée Topping

  • 50 g granulated sugar

Instructions

  1. Prepare the crust: Preheat your oven to 160°C (325°F). Crush the digestive biscuits finely using a food processor or by placing them in a ziplock bag and bashing them with a rolling pin. Transfer the crushed biscuits to a bowl and add the melted butter, mixing until well combined.
  2. Form the crust: Pour the biscuit mixture into a 9-inch springform pan. Press firmly into the bottom and slightly up the sides to create an even crust. Set aside while you prepare the filling.
  3. Mix the cream cheese: Using a stand mixer, electric whisk, or manual whisk, lightly beat the softened cream cheese until creamy and smooth. Avoid over mixing to maintain the best texture. Add the caster sugar and mix again until combined.
  4. Add sour cream and flavorings: Stir in the sour cream, vanilla extract, and a pinch of salt. Scrape down the bowl sides to ensure all ingredients are incorporated evenly.
  5. Incorporate the eggs: With the mixer on low speed, gradually add the lightly beaten eggs in small amounts, mixing just until combined to avoid overworking the batter.
  6. Fill the pan and prepare to bake: Pour the cheesecake filling over the prepared crust in the springform pan. Place the pan on a baking sheet lined with tin foil to catch any drips.
  7. Bake the cheesecake: Bake in the preheated oven for 50-60 minutes. The edges will puff slightly and develop a light golden brown color, while the center remains jiggly but springs back to the touch. Avoid overbaking to maintain creamy texture.
  8. Cool the cheesecake: Remove from oven and let cool on top of the oven for 10 minutes. Run a knife gently around the edge between the crust and pan to loosen it and prevent cracking. Leave the cheesecake in the pan to cool completely.
  9. Chill the cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set properly.
  10. Prepare the brûlée topping: Remove the cheesecake from the fridge and take off the springform ring. Evenly sprinkle the granulated sugar on top.
  11. Caramelize the sugar: Using a culinary torch, carefully melt and caramelize the sugar until golden and crisp. Allow the topping to harden for a few minutes.
  12. Serve: Slice and serve the Crème Brûlée Cheesecake, enjoying the perfect blend of smooth cheesecake and crunchy brûléed sugar.

Notes

  • To avoid cracks, do not overbeat the cream cheese or eggs and handle gently.
  • Make sure all ingredients are at room temperature to ensure a smooth filling.
  • If you do not have a culinary torch, place the cheesecake under a hot broiler for a short time, watching closely to avoid burning.
  • Use a water bath if desired to help prevent cracking, though not required in this recipe.
  • Digestive biscuits can be substituted with graham crackers if unavailable.

Keywords: Crème Brûlée Cheesecake, Cheesecake recipe, Crust recipe, Dessert, Caramelized sugar topping

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