Introduction:
Crème Brûlée Cheesecake combines two of the most beloved desserts into one decadent treat. This fusion features a creamy, rich cheesecake base topped with a layer of caramelized sugar, reminiscent of the classic crème brûlée. The result is a dessert that’s silky smooth with a perfectly crisp, caramelized topping that adds a delightful contrast in texture.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
For the Crème Brûlée Topping:
1/4 cup granulated sugar (for caramelizing)
1 tbsp brown sugar (optional, for extra caramel flavor)
Instructions:
Prepare the crust:
Preheat the oven to 325°F (163°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated.
Press the mixture into the bottom of a springform pan (9-inch) to form an even crust.
Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and vanilla extract, and continue mixing until fully combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and heavy cream until smooth and fully incorporated.
Bake the cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Tap the pan gently on the counter to release any air bubbles.
Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool.
After 1 hour, remove the cheesecake from the oven and allow it to cool completely on the counter before refrigerating for at least 4 hours, preferably overnight.
Prepare the Crème Brûlée Topping:
Once the cheesecake has chilled and set, evenly sprinkle a thin layer of granulated sugar over the top of the cheesecake.
Using a kitchen torch, caramelize the sugar until golden and crispy, forming the signature crème brûlée topping. If you don’t have a kitchen torch, you can broil the cheesecake on the highest setting for about 2-3 minutes, watching closely to prevent burning.
Serve:
Allow the caramelized sugar to cool and harden before slicing and serving.
Description: This Crème Brûlée Cheesecake is the perfect marriage of two classic desserts. The creamy, velvety cheesecake base, made from rich cream cheese and sour cream, offers a smooth texture with just the right amount of tang. The signature crème brûlée topping adds a crunch that contrasts beautifully with the softness of the cheesecake. It’s a dessert that’s elegant, indulgent, and sure to impress your guests at any gathering.
Tips:
Sour cream & heavy cream: Using both sour cream and heavy cream in the cheesecake filling helps achieve the perfect creamy texture. Don’t skip either ingredient for the best result.
Crust: Feel free to swap the graham cracker crumbs with crushed cookies (e.g., Digestive biscuits or vanilla wafers) for a different flavor twist.
Caramelizing sugar: Be cautious when using the kitchen torch. Keep the flame moving continuously to avoid burning the sugar. If you don’t have a kitchen torch, broiling works as an alternative but be sure to monitor closely.
Chilling: The cheesecake needs plenty of time to chill, so plan ahead. Overnight chilling ensures it sets properly and allows the flavors to meld together.
Corrections:
Oven temperature: When baking the cheesecake, ensure the oven temperature is correct. Some ovens may run hot, so check the cheesecake 5-10 minutes earlier to avoid overbaking.
Caramelization: When caramelizing the sugar, aim for a golden brown color. If the sugar is too dark, it can become bitter, which can alter the flavor of the dessert.