This recipe creates a show-stopping Luxurious Crème Brûlée Cheesecake, a decadent dessert that masterfully combines the rich, creamy tang of classic cheesecake with the signature caramelized sugar crust of crème brûlée. The image showcases a perfectly baked, round cheesecake with a beautifully even, golden-brown caramelized topping, complete with delightful, slightly irregular crunchy bits around the edges. The smooth, pale yellow cheesecake filling peeks out beneath, resting on a sturdy, dark crumb crust. This cheesecake is a sophisticated and irresistible treat, offering a symphony of textures—from the crisp, shattered caramel to the silky-smooth cheesecake and the crumbly base—making it an ideal centerpiece for special occasions or a luxurious indulgence.
Ingredients:
For the Crust:
- 1 ½ cups (about 180g) graham cracker crumbs (or digestive biscuit crumbs, or crushed shortbread cookies)
- ⅓ cup (75g) unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon (optional)
For the Cheesecake Filling:
- 3 (8 oz / 226g each) packages full-fat cream cheese, softened at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature (for extra richness)
- ¼ cup (60ml) heavy cream or sour cream, at room temperature
- 1 tablespoon all-purpose flour (helps prevent cracking)
For the Crème Brûlée Topping:
- 2 large egg yolks
- ¼ cup (50g) granulated sugar
- ½ cup (120ml) heavy cream
- ½ teaspoon vanilla extract
- 2-4 tablespoons granulated sugar (for caramelizing the top)
Equipment:
- 9-inch (23 cm) springform pan
- Large roasting pan (for water bath)
- Heavy-duty aluminum foil
- Large mixing bowls (2-3)
- Electric mixer (stand or hand mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Small saucepan (for topping)
- Fine-mesh sieve (for straining topping mixture)
- Torch (culinary torch)
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, 2 tablespoons granulated sugar, and optional ground cinnamon. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. You can use the back of a spoon or the bottom of a flat-bottomed glass to compact it tightly. This creates a sturdy base for your cheesecake.
- Bake the crust for 8-10 minutes, or until lightly golden. This pre-baking step helps create a crispier crust.
- Remove from the oven and let cool slightly while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until very smooth and creamy, with no lumps. This is essential for a silky cheesecake.
- Gradually add the 1 cup of granulated sugar to the cream cheese, continuing to beat until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Beat in the vanilla extract.
- In a separate small bowl, whisk together the 2 large eggs and 1 large egg yolk.
- With the mixer on low speed, slowly add the whisked eggs and egg yolk to the cream cheese mixture, beating just until combined. Do not overmix after adding the eggs, as incorporating too much air can cause the cheesecake to crack during baking.
- Stir in the heavy cream (or sour cream) and the 1 tablespoon of all-purpose flour until just incorporated. The flour helps stabilize the cheesecake and further reduces the risk of cracking.
- Prepare for Water Bath (Bain-Marie):
- Wrap the outside of your springform pan with heavy-duty aluminum foil. Use at least two layers of foil, ensuring it goes up and over the rim of the pan. This is crucial for creating a watertight seal, as the cheesecake will be baked in a water bath, which provides gentle, even heat and helps prevent cracking.
- Pour the cheesecake filling over the cooled, pre-baked crust in the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake the Cheesecake:
- Place the foil-wrapped springform pan into a larger roasting pan.
- Carefully pour hot water into the roasting pan, ensuring the water comes about halfway up the sides of the springform pan. The water should not reach the level of the foil, to prevent any water from seeping into the cheesecake.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven.
- Bake for 60-75 minutes, or until the edges of the cheesecake are set and slightly puffed, but the center still has a slight wobble when gently shaken. The internal temperature should be around 150°F (65°C).
- Once baked, turn off the oven and prop the oven door open slightly (about 1-2 inches). Let the cheesecake cool in the oven for 1 hour. This slow cooling prevents sudden temperature changes that can cause cracks.
- Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack at room temperature.
- Once completely cool, transfer the cheesecake (still in the springform pan) to the refrigerator and chill for at least 6 hours, or preferably overnight. Chilling is essential for the cheesecake to set properly and achieve its firm, creamy texture.
- Prepare the Crème Brûlée Topping:
- About 30-60 minutes before serving, prepare the crème brûlée topping.
- In a small saucepan, whisk together the 2 large egg yolks, ¼ cup granulated sugar, and ½ cup heavy cream.
- Cook over low heat, stirring constantly with a whisk, until the mixture slightly thickens enough to coat the back of a spoon. Do not boil, or the eggs will scramble. This process takes about 5-7 minutes.
- Remove from heat and stir in the ½ teaspoon vanilla extract.
- For an extra smooth topping, strain the mixture through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits.
- Let the crème brûlée topping cool slightly, but it doesn’t need to be fully chilled.
- Caramelize the Topping:
- Once the cheesecake is thoroughly chilled and you’re ready to serve, carefully remove the sides of the springform pan.
- Gently pour the cooled crème brûlée topping evenly over the top of the chilled cheesecake.
- Evenly sprinkle 2-4 tablespoons of granulated sugar over the entire surface of the crème brûlée topping. Ensure an even layer for consistent caramelization.
- Using a culinary torch, move the flame steadily over the sugar, melting and caramelizing it until it forms a hard, golden-brown crust. Be careful not to burn it. This process creates the characteristic crackly topping of a crème brûlée.
- Alternatively, if you don’t have a culinary torch, you can place the cheesecake under a preheated broiler for 1-2 minutes, watching it very closely, until the sugar caramelizes. Be extremely careful, as it can burn quickly.
- Serve:
- Serve the Luxurious Crème Brûlée Cheesecake immediately after caramelizing the top to enjoy the warm, crisp caramel against the cold, creamy cheesecake.
- Slice with a sharp knife, wiping the knife between slices for clean cuts.
- This cheesecake is a truly impressive dessert, perfect for any celebration or a special treat.