A decadent cheesecake with a smooth, creamy custard filling and a crisp, caramelized sugar topping, just like classic creme brulee.
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:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 2 tablespoons of brandy, rum, or other complimentary liquor(Optional)
- For the Creme Brulee Topping:
- 1/2 cup granulated sugar (or more as needed)
Instructions:
- 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 into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let cool completely.
- Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add cornstarch, vanilla extract, and salt; beat until well combined.
- Beat in eggs one at a time, mixing until just combined after each addition.
- Stir in heavy cream and your liquor of choice, if you are using it, until smooth.
- Pour the filling over the cooled crust.
- 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 from oven and water bath, remove foil, and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Creme Brulee Topping:
- Just before serving, remove the cheesecake from the refrigerator.
- Sprinkle an even layer of granulated sugar over the top of the cheesecake.
- Using a kitchen torch, carefully caramelize the sugar until it’s golden brown and crisp.
- Alternatively, you can place the cheesecake under a broiler, watching very carefully, until the sugar melts and caramelizes.
- Let the caramelized sugar cool and harden slightly before slicing and serving.
Tips and Notes:
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
- The water bath is crucial for preventing cracks and ensuring even baking.
- When caramelizing the sugar, move the torch or the cheesecake to avoid burning one spot.
- For best results, use a kitchen torch, as it gives you more control over the caramelization.
- If you don’t have a kitchen torch, the broiler method works, but keep a very close eye on it to prevent burning.
- Allowing the cheesecake to cool slowly in the oven helps prevent cracks.
- The amount of sugar needed for the topping can vary depending on the size and shape of your cheesecake.
- For an extra touch, you can garnish with fresh berries or a sprig of mint.