Crème Brûlée Cheesecake

 

🍰 Crème Brûlée Cheesecake Recipe

Introduction

When two iconic desserts like Crème Brûlée and Cheesecake come together, the result is nothing short of spectacular. The Crème Brûlée Cheesecake merges the creamy richness of a classic cheesecake with the delightfully crispy, caramelized sugar topping that makes crème brûlée so irresistible. Each bite offers the smooth, velvety texture of cheesecake with the sweet, crackling crunch of brûléed sugar—truly the best of both worlds.

This dessert is surprisingly easy to make, even though it might look like something you'd find in a high-end restaurant. It involves preparing a cheesecake base, baking it to perfection, and finishing with the iconic caramelized sugar topping for that signature crack when you dig into it. Let’s dive into the recipe!

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• 2 tablespoons sugar

• 6 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 4 large eggs, at room temperature

• 1 cup heavy cream

• ½ cup sour cream

• 2 tablespoons all-purpose flour (helps to stabilize the filling)

For the Crème Brûlée Topping:

• 1 cup heavy cream

• 1 vanilla bean (or 1 tablespoon vanilla extract)

• 5 large egg yolks

• ½ cup granulated sugar (for the custard)

• ¼ cup granulated sugar (for caramelizing the top)

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Step-by-Step Instructions

1. Prepare the Crust

a. Make the Crust Mixture:

• Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray to prevent sticking.

• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir well until the crumbs are evenly coated with butter, and the mixture starts to hold together when pressed.

• Add the vanilla extract and mix again to incorporate.

b. Form the Crust:

• Pour the graham cracker mixture into the prepared pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly into the base of the pan, creating a compact and even crust.

• Once pressed, bake the crust in the preheated oven for 10-12 minutes until golden brown. Set it aside to cool while you prepare the cheesecake filling.

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2. Make the Cheesecake Filling

a. Prepare the Cream Cheese Mixture:

• In a large mixing bowl, beat the cream cheese using an electric mixer or stand mixer until it’s smooth and creamy, about 2-3 minutes. Make sure there are no lumps.

• Add the granulated sugar and vanilla extract, and beat on medium speed until combined, about 1 minute.

b. Add the Eggs:

• Add the eggs, one at a time, mixing well after each addition. Ensure the mixture is smooth and creamy before adding the next egg.

• Once the eggs are incorporated, add heavy cream and sour cream, and mix again until smooth.

• Sift in the flour and gently mix until well combined. The flour helps stabilize the cheesecake filling and prevents it from cracking during baking.

c. Pour the Filling:

• Pour the cheesecake filling onto the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.

d. Bake the Cheesecake:

• Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set, but the center still slightly jiggles when gently shaken.

• Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracks from forming.

• After an hour, remove the cheesecake from the oven and allow it to cool completely on a wire rack before refrigerating it for at least 4 hours or overnight. This will help the cheesecake set and firm up.

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3. Prepare the Crème Brûlée Topping

a. Infuse the Cream:

• In a small saucepan, combine 1 cup of heavy cream and the vanilla bean (cut the vanilla bean open lengthwise and scrape the seeds into the cream, adding the pod as well). If you’re using vanilla extract, you can skip the pod and just add the extract later.

• Heat the cream mixture over medium heat, stirring occasionally. Once the cream is hot but not boiling, remove it from the heat and let it sit for 10 minutes to allow the vanilla flavor to infuse.

b. Prepare the Egg Mixture:

• While the cream is infusing, whisk the egg yolks and sugar together in a separate bowl until the mixture is pale and slightly thickened.

• Slowly pour the warm cream into the egg yolk mixture while whisking constantly to temper the eggs. If you pour the hot cream in too quickly, it will scramble the eggs. Once all the cream is incorporated, strain the mixture through a fine-mesh sieve to remove the vanilla bean pod and any bits of egg that may have cooked.

c. Cook the Custard:

• Return the custard mixture to the saucepan and cook it over low heat, stirring constantly. Be sure to use a silicone spatula or wooden spoon to avoid scorching the custard.

• Cook the custard until it thickens slightly, about 5-7 minutes, then remove it from the heat. Allow it to cool for a few minutes.

d. Pour the Custard Over the Cheesecake:

• Pour the warm crème brûlée custard gently over the chilled cheesecake. Use a spatula to smooth the custard into an even layer over the top of the cheesecake.

• Chill the cheesecake with the custard topping for another 2 hours or until ready to serve.

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4. Caramelizing the Sugar Top

a. Prepare the Sugar Topping:

• Once the cheesecake has set in the fridge, it’s time for the signature crème brûlée topping. Sprinkle a thin, even layer of granulated sugar (about ¼ cup) over the entire surface of the custard. It should cover the custard completely.

b. Caramelize the Sugar:

• Using a kitchen torch, hold the flame about 2 inches above the sugar and move it in small circles to evenly melt and caramelize the sugar. The sugar should bubble and turn golden brown, forming a crisp, glass-like layer on top of the cheesecake.

• If you don’t have a kitchen torch, you can also place the cheesecake under a broiler in your oven for 2-3 minutes. Watch it closely, as the sugar can burn quickly.

c. Cool and Serve:

• Once the sugar has melted and hardened into a crisp, golden top, allow the cheesecake to cool for a few minutes.

• Slice and serve immediately. You can garnish the cheesecake with additional fresh berries, mint leaves, or even extra caramelized sugar for added decoration.

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Tips for the Perfect Crème Brûlée Cheesecake

1. Don’t Overmix the Cheesecake Filling: Overmixing the filling can lead to air bubbles, which can cause cracks during baking. Mix just enough to combine the ingredients.

2. Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you begin. This ensures a smoother filling without lumps.

3. Chill the Cheesecake Thoroughly: For a clean slice and a firm texture, make sure the cheesecake is properly chilled before adding the crème brûlée topping.

4. Caramelizing the Sugar: If you use a broiler, keep a close eye on it. The sugar can go from perfectly golden to burnt in just seconds.

5. Make Ahead: This cheesecake is ideal for preparing a day or two ahead of time. The flavors meld beautifully overnight, and the caramelized topping is best when freshly brûléed right before serving.

6. Customization: Feel free to play around with the crust—consider using crushed Oreos or chocolate graham crackers for a more decadent touch.

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Why You’ll Love This Crème Brûlée Cheesecake

• Flavors: The fusion of creamy cheesecake and the rich, buttery crème brûlée topping makes for an indulgent dessert that combines the best of both worlds.

• Texture: The creamy, smooth cheesecake filling contrasts perfectly with the crisp, caramelized sugar top.

• Impressive Yet Easy: Despite its show-stopping appearance, this dessert is relatively simple to make and doesn’t require any special skills beyond a bit of patience while waiting for it to set.

• Versatile: Perfect for holidays, dinner parties, or simply treating yourself, this cheesecake suits almost any occasion and can be easily customized.

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Serving Suggestions

• Serve this Crème Brûlée Cheesecake on its own or with fresh berries like strawberries, raspberries, or blueberries for a burst of tartness to complement the sweetness.

• Pair it with a glass of dessert wine or a rich coffee to enhance the dessert’s flavors.

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Conclusion

This Crème Brûlée Cheesecake is an indulgent, crowd-pleasing dessert that beautifully combines the best of both worlds. With a rich, creamy cheesecake filling and a crisp, brûléed sugar top, it’s a dessert that will impress your guests and satisfy your sweet tooth. Whether you’re celebrating a special occasion or simply treating yourself, this recipe will be a guaranteed hit.