Description
This Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with the elegant caramelized sugar topping of crème brûlée. Featuring a buttery graham cracker crust and a smooth vanilla cream cheese filling, it is baked in a water bath for the perfect texture and finished with a crisp brûlée topping that adds a delightful crunch. Ideal for special occasions or an indulgent dessert treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tablespoon vanilla extract or vanilla bean paste
- 3 large eggs
Topping
- 1/4 cup granulated sugar for brûlée topping
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even crust layer. Bake the crust for 8 minutes, then remove from the oven and allow it to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, sour cream, and vanilla extract or vanilla bean paste, mixing until well blended. Add the eggs one at a time, incorporating each fully on low speed to avoid overmixing, which can cause cracks in the cheesecake.
- Assemble and bake: Pour the prepared filling over the cooled crust and gently smooth the surface. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about one inch up the side of the springform pan, creating a water bath that helps the cheesecake bake evenly without cracking. Bake in the preheated oven for 55 to 65 minutes. The cheesecake should be set at the edges but still slightly jiggly in the center.
- Cool the cheesecake: Once baking is complete, turn off the oven and crack open the door slightly. Allow the cheesecake to cool inside the oven for 1 hour to prevent sudden temperature changes that could cause cracks. Afterward, remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight to fully set and chill.
- Brûlée the topping: Before serving, sprinkle 1/4 cup granulated sugar evenly over the chilled cheesecake top. Use a kitchen torch to carefully melt and caramelize the sugar until it forms a golden, crisp crust characteristic of crème brûlée. Allow the sugar topping to set for a few minutes before slicing to serve.
Notes
- Use room temperature cream cheese, sour cream, and eggs to ensure a smooth filling without lumps.
- If you do not have a kitchen torch, you can caramelize the sugar under a broiler, but watch closely to prevent burning.
- This cheesecake can be prepared a day ahead and brûlée just before serving for convenience.
- Carefully managing the water bath prevents cracks and ensures a silky texture.
