This decadent dessert combines the rich, creamy texture of a classic cheesecake with the caramelized sugar topping of crème brûlée. It’s a show-stopping treat that’s perfect for special occasions.
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:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- For the Crème Brûlée Topping:
- 1/2 cup granulated sugar
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually beat in the sugar, cornstarch, and salt until well combined.
- Stir in the vanilla extract.
- Beat in the eggs one at a time, mixing until just combined after each addition.
- Stir in the sour cream until smooth.
- Bake the Cheesecake:
- Pour the cheesecake filling into the cooled crust.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Crème Brûlée Topping:
- Just before serving, sprinkle the top of the chilled cheesecake with an even layer of granulated sugar.
- Use a kitchen torch to melt and caramelize the sugar, creating a hard, brittle topping.
- Alternatively, you can broil the cheesecake for a few minutes until the sugar caramelizes, watching closely to prevent burning.
- Serve:
- Remove the sides of the springform pan.
- Slice and serve the Crème Brûlée Cheesecake.
Tips and Variations:
- Water Bath (Optional): For an even smoother cheesecake, you can bake it in a water bath. Wrap the outside of the springform pan in aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
- Flavor Variations: Add lemon zest, orange zest, or a splash of liqueur to the cheesecake filling for different flavor profiles.
- Topping Variations: You can use other types of sugar like brown sugar or turbinado sugar for the crème brûlée topping.
- Make-Ahead: The cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Add the crème brûlée topping just before serving.
Enjoy your decadent Crème Brûlée Cheesecake!