Crème Brûlée Cheesecake Recipe

A decadent cheesecake with a creamy vanilla bean filling and a crisp, caramelized sugar topping, just like a 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:
    • 4 (8-ounce) packages cream cheese, softened  
    • 1 1/2 cups granulated sugar
    • 1/4 cup cornstarch
    • 1 teaspoon vanilla extract
    • 1 vanilla bean, split and seeds scraped
    • 1/4 teaspoon salt
    • 4 large eggs
    • 1 cup heavy cream
    • 2 tablespoons lemon juice
  • For the 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.
    • Press the mixture firmly into the bottom of a 9-inch springform pan.
    • Bake for 8-10 minutes, until lightly golden.
    • Let cool completely on a wire rack.
  2. Prepare the Cheesecake Filling:
    • In a large bowl, beat cream cheese and sugar until smooth and creamy.
    • Stir in cornstarch, vanilla extract, vanilla bean seeds, and salt.
    • Beat in eggs one at a time, mixing until just combined after each addition.
    • Stir in heavy cream and lemon juice until smooth.
    • Pour the filling over the cooled crust.
  3. Bake the Cheesecake:
    • Wrap the outside of the springform pan tightly 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 for 1 hour with the door slightly ajar.
    • 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. Brûlée the Topping:
    • Remove the chilled cheesecake from the springform pan.
    • Evenly sprinkle a thin layer of granulated sugar over the top of the cheesecake.
    • Using a kitchen torch, carefully caramelize the sugar until it is golden brown and crisp. Alternatively, you can place the cheesecake under a broiler for a very short time, watching it closely to prevent burning. If using a broiler, ensure the cheesecake is very cold.
    • Let the caramelized sugar harden for a few minutes.
    • Serve immediately.
  5. Serve and Enjoy:
    • Slice and serve the crème brûlée cheesecake.

Tips:

  • Ensure all ingredients are at room temperature for a smooth batter.
  • Do not overmix the batter, as this can cause the cheesecake to crack.
  • The water bath is essential for a creamy and evenly baked cheesecake.
  • If the top is browning too fast in the oven, tent it with aluminum foil.
  • When using the torch, keep it moving to prevent burning the sugar.
  • For best results, chill the cheesecake overnight.

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