Crème Brûlée Cheesecake Recipe

Crème Brûlée Cheesecake Recipe

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Ingredients:

For the Crust:

  • 1 ½ cups graham cracker crumbs  
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 32 ounces cream cheese, softened  
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Crème Brûlée Topping:

  • ½ cup heavy cream
  • 2 large egg yolks
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Granulated sugar, for topping  

Instructions:

Make the Crust:

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press mixture into the bottom of a 9-inch springform pan.
  4. Bake for 10-12 minutes, or until golden brown. Let cool completely.

Make the Cheesecake Filling:

  1. In a large bowl, beat cream cheese until smooth.
  2. Gradually beat in sugar until combined.
  3. Beat in eggs one at a time, then egg yolk.
  4. Stir in sour cream, vanilla extract, and salt.
  5. Pour filling over cooled crust.

Make the Water Bath:

  1. Wrap the bottom of the springform pan in foil to prevent water from seeping in.
  2. Place the pan in a larger roasting pan.
  3. Pour hot water into the roasting pan, halfway up the sides of the springform pan.

Bake the Cheesecake:

  1. Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
  2. Turn off the oven and let the cheesecake cool in the oven for an additional hour.
  3. Remove from the water bath and let cool completely on a wire rack.
  4. Refrigerate overnight.

Make the Crème Brûlée Topping:

  1. In a saucepan, heat heavy cream over medium heat until it just begins to simmer.
  2. In a separate bowl, whisk together egg yolks and sugar until pale and thick.
  3. Slowly whisk the hot cream into the egg yolk mixture.
  4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
  5. Stir in vanilla extract.
  6. Strain the mixture into a bowl and let cool completely.

Assemble and Torch:

  1. Pour the cooled crème brûlée topping over the chilled cheesecake.
  2. Sprinkle with granulated sugar.
  3. Use a kitchen torch to caramelize the sugar until golden brown.
  4. Refrigerate for at least 30 minutes before serving.

Enjoy your decadent Crème Brûlée Cheesecake!

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