This decadent cheesecake combines the richness of a classic cheesecake with the luxurious sweetness of crème brûlée. The caramelized sugar topping adds a delightful crunch and a touch of sophistication.
Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- For the brûlée topping:
- 1/4 cup granulated sugar
Instructions:
- Make the crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a bowl.
- Press the mixture firmly into the bottom of a springform pan.
- Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add sugar, flour, and salt, beating until well combined.
- Beat in eggs one at a time, mixing until just combined after each addition.
- Stir in heavy cream and vanilla extract until smooth.
- Bake the cheesecake:
- Pour the filling into the prepared crust.
- Place the springform pan in a water bath (place the pan in a larger baking pan and fill with hot water to come about halfway up the sides of the springform pan).
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another 30 minutes to set completely.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Make the brûlée topping:
- Sprinkle granulated sugar evenly over the top of the chilled cheesecake.
- Use a kitchen torch to caramelize the sugar until golden brown.
- Serve:
- Cut the cheesecake into slices and serve immediately.
Tips:
- For a smoother cheesecake, strain the batter through a fine-mesh sieve before pouring it into the crust.
- To prevent cracks, make sure the cheesecake is completely cool before removing it from the springform pan.
- If you don’t have a kitchen torch, you can briefly broil the cheesecake under the broiler to caramelize the sugar. Be very careful not to over-broil, as the cheesecake can easily burn.
Enjoy your delicious Crème Brûlée Cheesecake!