Why choose between two iconic desserts when you can have both? This Crème Brûlée Cheesecake blends the creamy, tangy goodness of classic cheesecake with the caramelized, crackly sugar topping of crème brûlée. It’s a dessert that will wow your guests and leave them asking for more!
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Why You’ll Love This Crème Brûlée Cheesecake
- Best of Both Worlds: Silky cheesecake topped with the classic caramelized sugar shell.
- A Showstopper: Perfect for holiday gatherings, dinner parties, or any time you want to impress.
- Rich and Decadent: The combination of creamy filling and crunchy topping is pure indulgence.
- Make-Ahead Friendly: Prepare it a day ahead for stress-free entertaining.
Ingredients for Crème Brûlée Cheesecake
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice (for brightness)
For the Brûlée Topping:
- 1/3 cup granulated sugar
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Baking sheet
- Kitchen torch (for caramelizing the sugar)
How to Make Crème Brûlée Cheesecake
- Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the crust mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it firmly.
- Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream, vanilla, and lemon juice, and mix until combined.
- Beat in the eggs, one at a time, followed by the cornstarch. Mix until just combined (do not overmix).
- Bake the Cheesecake
- Pour the cheesecake filling over the crust and smooth the top with a spatula.
- Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly open.
- Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Create the Brûlée Topping
- Just before serving, sprinkle the 1/3 cup of granulated sugar evenly over the top of the cheesecake.
- Use a kitchen torch to melt the sugar until it turns golden brown and forms a hard shell. Let the sugar cool for a minute to harden.
- Serve and Enjoy
- Slice the cheesecake with a sharp knife and listen to the satisfying crack of the sugar shell. Enjoy every creamy, crunchy bite!
Serving Suggestions
- Classic Style: Serve plain with the caramelized top taking center stage.
- With Berries: Add fresh berries or a berry compote on the side for a fruity contrast.
- A Dollop of Whipped Cream: For an extra indulgent touch.
Tips for the Best Crème Brûlée Cheesecake
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps.
- Don’t Overmix: Overmixing can introduce too much air and cause cracks in the cheesecake.
- Water Bath (Optional): To avoid cracks, bake the cheesecake in a water bath by placing the springform pan in a larger pan filled with about 1 inch of hot water.
- Caramelize Just Before Serving: The sugar topping is best when fresh and crunchy.
Storage Instructions
- Refrigerate: Store in the refrigerator for up to 5 days. Cover the cheesecake tightly with plastic wrap or foil.
- Freeze: Cheesecake (without the brûlée topping) can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight and brûlée the sugar just before serving.
Frequently Asked Questions (FAQ)
Q1: What if I don’t have a kitchen torch?
A: You can use the broiler setting on your oven. Place the cheesecake under the broiler for 1-2 minutes until the sugar caramelizes. Keep a close eye on it to prevent burning!
Q2: Can I use a different crust?
A: Yes! Try using crushed vanilla wafers, digestive biscuits, or even chocolate cookies for a fun twist.
Q3: How do I prevent the cheesecake from cracking?
A: Use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually in the oven after baking.
A Decadent Slice of Heaven Awaits!
This Crème Brûlée Cheesecake brings the best of two desserts into one incredible bite. The contrast of the creamy cheesecake and the crunchy caramelized sugar topping makes it unforgettable. Try it out and watch it become a new favorite at your dessert table!
Preparation Time: 20 minutes
Cooking Time: 1 hour
Chilling Time: 4+ hours
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 6g
- Carbohydrates: 34g
- Fat: 25g
- Fiber: 1g
Make it today, and don’t forget to crack the sugar topping with a spoon for that iconic crème brûlée moment!
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Crème Brûlée Cheesecake
- Total Time: 0 hours
Description
Why choose between two iconic desserts when you can have both? This Crème Brûlée Cheesecake blends the creamy, tangy goodness of classic cheesecake with the caramelized, crackly sugar topping of crème brûlée. It’s a dessert that will wow your guests and leave them asking for more!
Subscribe to our newsletter to receive more show-stopping dessert recipes directly to your inbox!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice (for brightness)
For the Brûlée Topping:
- 1/3 cup granulated sugar
Instructions
- Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the crust mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it firmly.
- Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream, vanilla, and lemon juice, and mix until combined.
- Beat in the eggs, one at a time, followed by the cornstarch. Mix until just combined (do not overmix).
- Bake the Cheesecake
- Pour the cheesecake filling over the crust and smooth the top with a spatula.
- Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly open.
- Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Create the Brûlée Topping
- Just before serving, sprinkle the 1/3 cup of granulated sugar evenly over the top of the cheesecake.
- Use a kitchen torch to melt the sugar until it turns golden brown and forms a hard shell. Let the sugar cool for a minute to harden.
- Serve and Enjoy
- Slice the cheesecake with a sharp knife and listen to the satisfying crack of the sugar shell. Enjoy every creamy, crunchy bite!
Notes
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps.
- Don’t Overmix: Overmixing can introduce too much air and cause cracks in the cheesecake.
- Water Bath (Optional): To avoid cracks, bake the cheesecake in a water bath by placing the springform pan in a larger pan filled with about 1 inch of hot water.
- Caramelize Just Before Serving: The sugar topping is best when fresh and crunchy.
- Prep Time: 20 minutes
- Chilling Time: 4+ hours
- Cook Time: 1 hour
- Cuisine: American
