Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crème Brûlée Cheesecake

Crème Brûlée Cheesecake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sakan
  • 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

Scale

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