Crème Brûlée Cheesecake Recipe

Crème Brûlée Cheesecake Recipe

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A decadent cheesecake with a creamy vanilla bean filling and a crisp, caramelized sugar topping, just like classic crème brûlée.

Ingredients:

  • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 6 tablespoons unsalted butter, melted  
  • For the Cheesecake Filling:
    • 32 ounces cream cheese, softened (4 x 8oz packages)
    • 1 1/2 cups granulated sugar
    • 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
    • 1/4 teaspoon salt
    • 4 large eggs
    • 1 cup heavy cream
    • 2 tablespoons cornstarch
  • For the Brûlée Topping:
    • 1/2 cup granulated sugar (or more, as needed)

Instructions:

  1. Prepare the Crust:
    • Preheat oven to 350°F (175°C).
    • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Bake for 8-10 minutes, until lightly golden.
    • Let cool completely.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat cream cheese and sugar until smooth and creamy.
    • Scrape the seeds from the vanilla bean and add them to the cream cheese mixture (or add vanilla extract). Add salt.
    • Beat in eggs one at a time, mixing until just combined after each addition.
    • Mix the cornstarch into the heavy cream, and then add the heavy cream mixture to the cream cheese mixture. mix until combined.
    • Pour the filling over the cooled crust.
  3. Bake the Cheesecake:
    • Wrap the outside of the springform pan with aluminum foil to prevent leaks.
    • Place the springform pan in a larger roasting pan.
    • Fill the roasting pan with hot water halfway up the sides of the springform pan (water bath).
    • Bake for 50-60 minutes, or until the center is just slightly jiggly.
    • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
    • Remove the cheesecake from the water bath and let it cool to room temperature.
    • Cover and refrigerate for at least 4 hours, or preferably overnight.
  4. Brûlée the Topping:
    • Remove the cheesecake from the springform pan.
    • Evenly sprinkle a thin layer of granulated sugar over the top of the cheesecake.
    • Using a kitchen torch, carefully melt and caramelize the sugar until it forms a crisp, golden-brown crust.
    • If you do not have a torch, you can broil the sugar, very carefully, watching it constantly to prevent burning.
    • Let the brûléed topping cool and harden slightly before serving.
    • Slice and serve immediately.

Tips:

  • Ensure all ingredients are at room temperature for a smooth cheesecake filling.
  • Don’t overmix the batter after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack.
  • The water bath is crucial for even baking and preventing cracks.
  • For an even brûlée, ensure the sugar layer is thin and consistent.
  • If you see the top of your cheesecake browning too quickly in the oven, you can create a tent with aluminum foil.
  • If you find that the top of your cheesecake has cracked, you can still brulée the top, and the cracks will be hidden.
  • Make sure to cool the cheesecake slowly, this helps prevent cracking.

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