Creme Brulee Cheesecake

How to Make Crème Brûlée Cheesecake:

A Decadent Twist on a Classic Dessert

Introduction:

If you’re looking for a show-stopping dessert that combines the best of two beloved treats, look no further than Crème Brûlée Cheesecake. This indulgent dessert takes the creamy richness of classic cheesecake and combines it with the caramelized, crunchy top of a traditional crème brûlée. The result is a stunning dessert that’s creamy, smooth, and absolutely irresistible. Perfect for special occasions or any time you want to treat yourself, this crème brûlée cheesecake is sure to become a favorite in your dessert repertoire.

In this guide, we’ll walk you through how to create this luscious dessert from scratch, from making the perfect cheesecake base to achieving the perfect crème brûlée top.

What Is Crème Brûlée Cheesecake?

Crème brûlée cheesecake is a decadent dessert that combines two iconic French treats: cheesecake and crème brûlée. The base consists of a traditional, velvety cheesecake, while the top is caramelized sugar that’s torched to create that signature crisp, golden crust of crème brûlée. The creamy, tangy filling of the cheesecake paired with the crunchy, caramelized sugar provides an irresistible contrast in both texture and flavor

 Ingredients

for Crème Brûlée Cheesecake

For the Cheesecake Base:

• Cream Cheese: 24 oz (3 packages), softened. The heart of a classic cheesecake, providing its creamy and rich texture.
• Granulated Sugar: 3/4 cup for sweetness.
• Sour Cream: 1/2 cup, for extra creaminess and a slight tang.
• Heavy Cream: 1/2 cup, to add richness to the cheesecake filling.
• Vanilla Extract: 2 teaspoons, for flavor.
• Eggs: 3 large eggs, to bind the filling together and provide structure.
• All-Purpose Flour: 2 tablespoons, to prevent the cheesecake from cracking and add to its dense, smooth texture.
• Lemon Juice: 1 tablespoon, to balance the sweetness and add a bright flavor.

For the Crust:

• Graham Cracker Crumbs: 1 1/2 cups, for a classic cheesecake crust.
• Granulated Sugar: 1/4 cup for sweetness. Amish Peanut Butter Cream Pie
• Butter: 1/2 cup (1 stick), melted to help bind the crust together.

For the Crème Brûlée Topping:

• Granulated Sugar: 1/2 cup, for the caramelized topping.
• Heavy Cream: 1/4 cup, for a slight creaminess in the brûlée topping.
• Vanilla Bean or Vanilla Extract: 1 teaspoon, for a rich vanilla flavor in the crème brûlée layer.

Equipment You’ll Need

• Springform Pan: 9-inch for baking the cheesecake. A springform pan ensures the cheesecake can be easily removed.
• Mixing Bowls: For preparing the crust, cheesecake filling, and topping.
• Electric Mixer: For smoothly beating the cheesecake filling.
• Baking Sheet: To place the cheesecake pan in for a water bath.
• Kitchen Torch: For caramelizing the sugar on top of the cheesecake.
• Spatula: For smoothing the cheesecake filling.
• Chilled Metal Spoon: To check the consistency of the crème brûlée topping after caramelizing.

How to Make Crème Brûlée Cheesecake

Step 1: Preheat the Oven and Prepare the Crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later.

To make the crust, combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated with butter. Press the mixture into the bottom of the prepared springform pan to form an even, firm crust. Bake the crust in the preheated oven for about 10 minutes, until it’s lightly golden. Once done, remove the crust from the oven and set it aside to cool.

Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue mixing until combined.

Add the sour cream, heavy cream, vanilla extract, and lemon juice. Beat until smooth.

Add the eggs one at a time, beating well after each addition. Finally, add the flour and mix until just combined. Be careful not to overmix.

Step 3: Bake the Cheesecake

Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula. To prevent cracking, create a water bath by placing the springform pan in a larger pan (such as a roasting pan). Fill the outer pan with hot water until it reaches halfway up the sides of the springform pan.

Bake the cheesecake for about 50-60 minutes, or until the center is set but still slightly jiggly. The cheesecake will firm up as it cools. Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

After the cheesecake has cooled for 1 hour, remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to set.

Step 4: Prepare the Crème Brûlée Topping

Once the cheesecake is fully chilled and set, it’s time to add the crème brûlée topping.

In a small saucepan, combine the heavy cream and vanilla (either bean or extract). Heat over medium heat until the cream is warm, but not boiling.

Pour the warm cream over the surface of the cheesecake, then sprinkle an even layer of granulated sugar on top. Use a kitchen torch to caramelize the sugar. Move the torch evenly across the surface until the sugar melts and turns a golden brown color. You can repeat this step a few times if you want a thicker, crunchier layer of caramelized sugar.

If you don’t have a kitchen torch, you can also place the cheesecake under the broiler for about 2-3 minutes, but be sure to watch it closely so it doesn’t burn.

Step 5: Slice and Serve

Allow the crème brûlée topping to cool and harden slightly before slicing the cheesecake. Use a sharp knife to slice through the crisp sugar layer and enjoy the creamy, rich cheesecake inside. Garnish with fresh berries, mint, or a drizzle of chocolate sauce if desired.

Tips for the Perfect Crème Brûlée Cheesecake

1. Use Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before starting. This helps prevent lumps and ensures a smooth cheesecake filling.
2. Water Bath: Baking the cheesecake in a water bath helps keep it moist and prevents cracking. Don’t skip this step!
3. Chill the Cheesecake: The cheesecake needs to chill for at least 4 hours (overnight is best) to set properly. This also helps the flavors develop.
4. Caramelizing the Sugar: Be gentle when caramelizing the sugar to prevent burning. A kitchen torch is ideal for this, but a broiler can work if you monitor closely.
5. Don’t Overbake: The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools.

Variations of Crème Brûlée Cheesecake

1. Chocolate Crème Brûlée Cheesecake: Add melted chocolate to the cheesecake filling for a rich chocolate flavor.
2. Berry Topping: Top the cheesecake with fresh berries like raspberries or strawberries before adding the crème brûlée sugar crust.
3. Lemon Crème Brûlée Cheesecake: Add lemon zest to the cheesecake filling for a bright, tangy flavor that pairs perfectly with the sweet brûlée topping.
4. Nutty Crust: Add finely chopped nuts (like almonds or hazelnuts) to the graham cracker crust for added crunch and flavor.

Conclusion

Crème Brûlée Cheesecake is the ultimate dessert for those who love the rich, creamy texture of cheesecake with the sweet, crunchy, caramelized topping of crème brûlée. This stunning dessert is perfect for any occasion and will surely impress your guests with its elegance and incredible flavor. With its perfect balance of textures, it’s a dessert that combines luxury and comfort in every bite. Try this recipe today and enjoy the sweet bliss of crème brûlée and cheesecake in one unforgettable treat!