Crème Brûlée Cheesecake combines the silky smoothness of cheesecake with the caramelized sugar topping of classic crème brûlée. This dessert is a showstopper for any occasion, offering a perfect balance of rich creaminess and a crisp, caramelized layer. If you’re a fan of both crème brûlée and cheesecake, this recipe is a must-try!
Why You’ll Love This Crème Brûlée Cheesecake
- Luxurious Texture – The ultra-creamy cheesecake base melts in your mouth.
- Perfectly Caramelized Top – A crisp layer of burnt sugar adds the signature crunch.
- Restaurant-Quality Dessert – Impress guests with this elegant yet easy-to-make treat.
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tbsp vanilla extract
- 1 tbsp all-purpose flour
- ¼ tsp salt
For the Crème Brûlée Topping:
- ¼ cup granulated sugar (for caramelizing)
Step-by-Step Instructions
1. Prepare the Graham Cracker Crust
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until the crumbs are fully coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let it cool while preparing the filling.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.
- Add the eggs one at a time, mixing on low speed to prevent excess air bubbles.
- Stir in heavy cream, vanilla extract, flour, and salt until well combined.
- Pour the cheesecake batter over the cooled crust.
3. Bake Using a Water Bath
- Wrap the bottom of the springform pan in two layers of aluminum foil to prevent leaks.
- Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake at 325°F for 60-70 minutes or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
4. Chill for the Best Texture
- Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight.
5. Create the Crème Brûlée Topping
- Once chilled, remove the cheesecake from the springform pan.
- Evenly sprinkle ¼ cup of granulated sugar over the top.
- Using a kitchen torch, caramelize the sugar until it turns deep golden brown. If you don’t have a torch, place the cheesecake under a broiler for 1-2 minutes (watch carefully!).
- Let the sugar set for a few minutes before slicing.
Serving & Garnishing Ideas
- Serve with fresh berries like raspberries, blackberries, or strawberries.
- Add a dollop of whipped cream for extra indulgence.
- Dust with cinnamon or cocoa powder for a gourmet touch.
Tips for a Perfect Crème Brûlée Cheesecake
Use room-temperature ingredients – This ensures a smooth, lump-free filling. Don’t overmix the batter – Too much air can cause cracks. Use a water bath – It helps create an ultra-creamy texture. Chill overnight – This enhances the flavor and texture. Caramelize sugar just before serving – This keeps the topping crisp.
FAQs
Can I make this cheesecake ahead of time?
Yes! You can bake the cheesecake 1-2 days in advance and add the brûlée topping right before serving.
What if I don’t have a kitchen torch?
Use your oven’s broiler to caramelize the sugar, but watch it closely to avoid burning.
Can I use a different crust?
Absolutely! Swap the graham cracker crust for a shortbread or chocolate cookie crust.
Final Thoughts
This Crème Brûlée Cheesecake is the ultimate dessert for those who love rich, creamy cheesecakes and caramelized toppings. It’s elegant, indulgent, and surprisingly easy to make at home. Whether for a dinner party, holiday, or just because, this dessert is guaranteed to impress.
Try this recipe today and enjoy a restaurant-quality dessert in the comfort of your own home!
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