A decadent cheesecake with a smooth, creamy custard filling and a crisp, caramelized sugar topping, just like the 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 (4 packages) cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup whole milk
For the Crème 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. Mix well until crumbs are 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.
2. 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 salt.
- Add vanilla extract and mix.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the heavy cream and milk.
- Slowly pour the cream mixture into the cream cheese mixture, mixing on low speed until just combined. Do not overmix.
3. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
- Place the springform pan in a larger roasting pan.
- Fill the roasting pan with hot water until it comes about halfway up the sides of the springform pan (this is a 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. This slow cooling helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
4. Crème Brûlée Topping:
- Once the cheesecake is thoroughly chilled, remove it from the springform pan.
- Sprinkle a thin, even layer of granulated sugar over the top of the cheesecake.
- Use a kitchen torch to caramelize the sugar. Move the torch evenly and constantly over the sugar to prevent burning. If you don’t have a torch, you can broil it very carefully, watching it constantly so it does not burn.
- Allow the caramelized sugar to harden for a few minutes before serving.
Tips and Notes:
- Ensure all ingredients are at room temperature for a smooth cheesecake.
- Do not overmix the batter, as this can incorporate too much air and cause the cheesecake to crack.
- The water bath is crucial for a creamy, even-textured cheesecake.
- When using the kitchen torch, keep it moving, and do not hold it too close to the sugar.
- If you do not have a torch, the broiler can be used, but watch it very carefully.
Enjoy your delicious Crème Brûlée Cheesecake!