Crème Brûlée Cheesecake Recipe
Crème brûlée cheesecake is a delightful twist on two classic desserts. This recipe combines the rich, creamy texture of cheesecake with the crispy caramelized top of crème brûlée. It’s perfect for impressing your friends or indulging yourself after a long day. This dessert offers a symphony of flavors that will make your taste buds sing!
Why Make This Recipe
Making crème brûlée cheesecake is a great way to enjoy the best of both worlds. If you love cheesecake and the sweet crunch of caramelized sugar, this recipe is for you! It’s an elegant dessert that’s surprisingly easy to create. Plus, it’s perfect for special occasions or a sweet ending to any meal.
How to Make Crème Brûlée Cheesecake
Ingredients
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- 3 (8 oz/225g each) blocks cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) heavy cream
- 4 large eggs
- 1 tbsp vanilla extract
- 1 tbsp cornstarch
- 3–4 tbsp granulated sugar (for topping)
Directions
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan and wrap the bottom with aluminum foil to prevent leaks.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of the springform pan and bake for 10 minutes. Let it cool.
- In another bowl, mix the cream cheese and sugar until smooth. Then, add the heavy cream, eggs (one at a time), vanilla extract, and cornstarch. Mix until everything is combined and smooth. Pour this mixture over the cooled crust.
- Place the springform pan inside a larger baking dish. Fill the larger dish with hot water until it is halfway up the sides of the springform pan. Bake for 50–60 minutes until the edges are set but the middle is slightly wobbly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Then, refrigerate for at least 4 hours to set.
- Before serving, sprinkle the 3–4 tablespoons of sugar evenly over the top. Use a kitchen torch to caramelize the sugar until it is golden brown and bubbly.
- Let the cheesecake set for a few minutes. Slice it and serve with fresh berries or whipped cream, if desired.
How to Serve Crème Brûlée Cheesecake
Serve your crème brûlée cheesecake chilled, cut into slices. It pairs wonderfully with fresh berries for a pop of color and flavor. You can also add a dollop of whipped cream on the side for extra creaminess.
How to Store Crème Brûlée Cheesecake
Store any leftover cheesecake in the refrigerator. Make sure it’s covered well to keep it fresh. Enjoy it within 3–4 days for the best taste and texture. If you have some topping left, it’s best to caramelize just before serving to keep the crispy texture.
Tips to Make Crème Brûlée Cheesecake
- Ensure your cream cheese is softened before mixing; this makes it smoother and easier to blend.
- Be careful when using the kitchen torch not to burn the sugar. Move it in a circular motion for even caramelization.
- If you don’t have a kitchen torch, you can place the cheesecake under a broiler for a few minutes. Just watch it closely to prevent burning.
Variation
For a different flavor, try adding lemon zest or orange zest to the cream cheese mixture. You can also mix in chocolate chips or fruit purees for extra flair.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but the texture might be less creamy.
Q: Can I freeze crème brûlée cheesecake?
A: Yes, you can freeze it. Just be sure to wrap it tightly. It’s best to caramelize the sugar after thawing.
Q: How do I know when the cheesecake is done?
A: The edges should be set, and the center should be slightly wobbly when you gently shake the pan. It will firm up as it cools in the fridge.
Now you can enjoy making and sharing this delicious crème brûlée cheesecake recipe with your friends and family!
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Crème Brûlée Cheesecake
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful twist on two classic desserts, combining the rich, creamy texture of cheesecake with the crispy caramelized top of crème brûlée.
Ingredients
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- 3 (8 oz/225g each) blocks cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) heavy cream
- 4 large eggs
- 1 tbsp vanilla extract
- 1 tbsp cornstarch
- 3–4 tbsp granulated sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan and wrap the bottom with aluminum foil.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of the springform pan and bake for 10 minutes. Let it cool.
- Mix the cream cheese and sugar until smooth. Add heavy cream, eggs one at a time, vanilla extract, and cornstarch. Mix until smooth and combined.
- Pour the cream cheese mixture over the cooled crust.
- Place the springform pan in a larger baking dish and fill with hot water until halfway up the sides. Bake for 50–60 minutes until the edges are set but the middle is slightly wobbly.
- Turn off the oven, let it cool with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours.
- Before serving, sprinkle 3–4 tablespoons of sugar over the top and caramelize using a kitchen torch until golden brown.
- Let it set a few minutes, slice, and serve with fresh berries or whipped cream if desired.
Notes
Ensure cream cheese is softened for easier blending. Use a circular motion with the kitchen torch for even caramelization. If no torch is available, broil briefly, watching closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
Keywords: cheesecake, crème brûlée, dessert, baking, sweet