Introduction

This Creamy Crème Brûlée Cheesecake combines the rich, velvety texture of classic cheesecake with the delicate caramelized sugar topping of crème brûlée. The buttery graham cracker crust provides a perfect base, making it an elegant dessert that’s surprisingly easy to prepare at home.

A round cheesecake with a golden-brown caramelized top layer, slightly uneven in color with darker spots, showing a smooth, creamy white middle layer, and a thick crumbly light brown crust around the sides and bottom, sitting on white parchment paper over a white marbled round surface; a single slice is cut out, revealing the smooth texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Graham crackers
1/2 cup Butter (melted)
1 tbsp Granulated sugar (for crust)
24 oz Cream cheese (softened)
1/2 cup Sour cream (full fat)
1 cup Granulated sugar (for filling)
3 tsp Vanilla extract (or 1 vanilla bean, or vanilla bean extract)
3 Eggs
2 Egg yolks
2 tbsp Cornstarch
1 tbsp Granulated sugar (for topping)

Instructions

Step 1: Preheat the oven to 180°C (350°F) and line a 9-inch springform pan with parchment paper.
Step 2: Pulse the graham crackers in a food processor until fine crumbs form. If you don’t have a food processor, crush the crackers in a zip-top bag using a rolling pin or cup until very fine.
Step 3: In a mixing bowl, combine the graham cracker crumbs, 1 tablespoon granulated sugar, and melted butter. Mix until all crumbs are evenly coated.
Step 4: Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
Step 5: Bake the crust for 7–8 minutes, watching carefully to prevent burning. Remove from oven and let it cool completely.
Step 6: Reduce oven temperature to 140°C (280°F). In a large mixing bowl, beat the softened cream cheese, 1 cup granulated sugar, and vanilla extract until smooth and creamy with an electric hand mixer.
Step 7: Add the sour cream, eggs, and egg yolks to the bowl. Mix until well combined.
Step 8: Sift the cornstarch over the mixture and stir until smooth and no dry spots remain.
Step 9: Pour the cheesecake batter over the cooled crust. Gently tap the pan on the counter to release any air bubbles.
Step 10: Bake for about 1 hour at 140°C (280°F), until the edges are set but the center still jiggles slightly.
Step 11: Turn off the oven and open the door halfway. Let the cheesecake cool inside the oven for 1–2 hours.
Step 12: Wrap the cooled cheesecake tightly in plastic wrap and refrigerate for at least 5 hours or until fully set.
Step 13: When ready to serve, sprinkle the top with 1 tablespoon granulated or caster sugar. Use a kitchen torch in circular motions to caramelize the sugar, creating the classic crème brûlée topping.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest or a bit of espresso powder to the cheesecake batter.
If you don’t have a kitchen torch, place the cheesecake under a broiler for 1-2 minutes to caramelize the sugar, watching carefully to avoid burning.
Use full-fat sour cream and cream cheese for the creamiest texture and best flavor.
Swap graham crackers with digestive biscuits or vanilla wafers for a different crust taste.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To keep the brûlée topping crisp, caramelize the sugar just before serving. If stored for longer, the topping may soften. Leftovers can be gently reheated in a warm oven without the topping, but for best results, enjoy chilled.

How to Serve

A close-up of a slice of cheesecake on a white scalloped plate sitting on a white marbled surface. The cheesecake has three layers: a crumbly golden-brown crust at the bottom, a thick creamy white middle layer, and a slightly burnt caramelized golden top layer with a thin cracked texture. A small piece of cheesecake is on the tip of a silver fork resting on the plate near the slice, showing the fluffy and smooth interior. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of a vanilla bean?

Yes, regular vanilla extract works perfectly and is a convenient substitute if you don’t have a vanilla bean. Use about 3 teaspoons for a rich vanilla flavor.

How do I prevent cracks on my cheesecake?

To avoid cracks, bake the cheesecake at a low temperature as directed and allow it to cool gradually inside the oven with the door slightly open. Avoid overmixing the batter and tapping the pan gently to release air bubbles before baking.