This decadent cheesecake combines the creamy richness of a classic cheesecake with the signature caramelized sugar topping of crème brûlée. It features a graham cracker crust, a smooth and tangy cheesecake filling, and a brittle, sweet caramel layer that cracks satisfyingly with each bite. It’s a show-stopping dessert that’s surprisingly achievable at home.
Ingredients:
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- For the Crème brûlée Topping:
- ½ cup granulated sugar (for caramelizing)
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.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, until lightly golden. Let cool completely.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Stir in the cornstarch and vanilla extract until well combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until just combined. Do not overmix.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake the Cheesecake:
- Bake for 55-70 minutes, or until the edges of the cheesecake are set and the center is just slightly jiggly. The baking time can vary depending on your oven.
- Turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up completely.
- Prepare the Crème brûlée Topping:
- Once the cheesecake is fully chilled and you are ready to serve, remove it from the springform pan and place it on a serving plate.
- Evenly sprinkle the ½ cup of granulated sugar over the entire top surface of the chilled cheesecake.
- Using a kitchen torch, carefully melt and caramelize the sugar. Move the flame evenly over the surface until the sugar is bubbly and golden brown. Be cautious not to burn the sugar.
- If you don’t have a kitchen torch, you can place the cheesecake under a preheated broiler for a very short time (watch it extremely closely!) until the sugar melts and caramelizes. This method requires careful attention to prevent burning.
- Serve:
- Let the caramelized sugar topping cool and harden for a few minutes before slicing and serving. The contrast of the crunchy topping and the creamy cheesecake is what makes this dessert so special.
Tips and Notes:
- Water Bath (Optional): For an even creamier texture and to further prevent cracks, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with aluminum foil and place it in a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. Then bake as directed.
- Caramelization Timing: It’s best to caramelize the sugar topping just before serving, as it can soften over time due to humidity.
- Even Sugar Layer: Ensure the sugar for the topping is spread evenly for consistent caramelization.
- Cooling is Crucial: Don’t rush the cooling process, as it allows the cheesecake to set properly.
Enjoy your magnificent Crème brûlée cheesecake! It’s a truly special treat.