Crème Brûlée Cheesecake combines the creamy richness of cheesecake with the delicate caramelized topping of classic crème brûlée. This indulgent dessert is perfect for any occasion, offering a delightful blend of textures and flavors. Follow this step-by-step guide to create a show-stopping dessert that will impress your family and friends.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
For the topping:
- ½ cup granulated sugar (for caramelizing)
Instructions:
- Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and wrapping the outside with aluminum foil to prevent leaks.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of the springform pan to form the crust. Set aside.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue to mix until fully incorporated.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure an even mixture.
- Stir in the vanilla extract and heavy cream. Mix on low speed until the batter is smooth and well-blended.
- Pour the cheesecake batter over the prepared crust, spreading it evenly. Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracking.
- Bake the cheesecake in the preheated oven for 60–70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
- Remove the cheesecake from the water bath and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set.
- Before serving, sprinkle an even layer of granulated sugar over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. Be careful not to burn the sugar.
- Allow the caramelized topping to cool and harden for a few minutes before slicing and serving.
Enjoy the perfect balance of creamy cheesecake and crisp, caramelized sugar in every bite of this decadent Crème Brûlée Cheesecake!