Description
This Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with the caramelized sugar topping of crème brûlée, offering a decadent dessert with a crisp, burnt sugar finish. The graham cracker crust adds a buttery base, while a water bath baking technique ensures a smooth, creamy texture. Perfect for special occasions or an indulgent treat, this recipe yields 12 servings of luscious cheesecake topped with caramelized brown sugar and optional fresh berries.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup all-purpose flour
Topping
- 1/4 cup packed brown sugar
- Fresh berries, for garnish (optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking and prepare for the crust.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix thoroughly, then press this mixture evenly into the bottom of the prepared springform pan to form the crust layer.
- Mix cheesecake filling: In a separate bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture without lumps.
- Add remaining filling ingredients: Stir in sour cream, heavy cream, and all-purpose flour until all ingredients are fully combined and the batter is smooth and homogenous. Pour this cheesecake filling evenly over the crust in the springform pan.
- Set up water bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracking.
- Bake the cheesecake: Bake in the preheated oven for 60-70 minutes. The edges should be set while the center remains slightly jiggly. Once baked, let the cheesecake cool in the water bath for 30 minutes before transferring it to a wire rack to cool completely.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop its flavors.
- Caramelize the topping: Just before serving, evenly sprinkle the packed brown sugar over the top of the chilled cheesecake. Use a kitchen torch to carefully caramelize the sugar until it melts and forms a crisp, golden crust reminiscent of crème brûlée.
- Garnish and serve: Optionally, garnish with fresh berries for a touch of color and freshness. Slice the cheesecake and serve chilled for the best taste and texture experience.
Notes
- Using a water bath during baking ensures a creamy, crack-free cheesecake by regulating the temperature and adding moisture.
- Make sure all cream cheese is softened to room temperature for smoother mixing.
- The caramelized brown sugar topping should be done just before serving to maintain its crispness.
- If you do not have a kitchen torch, you can briefly place the cheesecake under a hot broiler, watching carefully to avoid burning.
- Allow the cheesecake to cool gradually and chill thoroughly for optimal texture and flavor development.
