Crème Brûlée Cheesecake Recipe

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!

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