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:
- 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.
- 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.
- 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.
- 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.
- 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.