Creamy Creme Brulee Cheesecake Recipe
This Creamy Crème Brûlée Cheesecake combines the rich, velvety texture of classic cheesecake with the elegant caramelized sugar topping of crème brûlée. Featuring a buttery graham cracker crust, a smooth, creamy filling infused with vanilla, and a delicate burnt sugar crust, this dessert offers a luxurious blend of flavors and textures perfect for special occasions or indulgent treats.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Total Time: 6 hours 35 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups Graham crackers
- 1/2 cup Butter (melted)
- 1 tbsp Granulated sugar
Cheesecake Filling
- 24 oz Cream cheese (softened)
- 1/2 cup Sour cream (full fat)
- 1 cup Granulated sugar
- 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
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) and line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake after baking.
- Make the Crust: Pulse the graham crackers in a food processor until fine crumbs form. If you don’t have a food processor, crush the crackers finely in a zip-top bag with a rolling pin or cup.
- Combine Crust Ingredients: In a mixing bowl, mix the graham cracker crumbs with 1 tablespoon granulated sugar and the melted butter until all crumbs are evenly coated and the mixture is crumbly but holds together.
- Form the Crust: Press the crust mixture firmly and evenly into the bottom of the prepared springform pan, creating a solid base for the cheesecake.
- Bake the Crust: Bake the crust in the preheated oven for 7–8 minutes, watching carefully to avoid burning. Remove and allow it to cool completely.
- Lower Oven Temperature: Reduce the oven temperature to 140°C (280°F) in preparation for baking the cheesecake filling.
- Prepare Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese, 1 cup granulated sugar, and vanilla extract with an electric hand mixer until the mixture is smooth and creamy.
- Add Remaining Filling Ingredients: Incorporate the sour cream, whole eggs, and egg yolks into the cream cheese mixture, mixing until fully combined and smooth.
- Incorporate Cornstarch: Sift the cornstarch over the batter and stir gently until smooth and no dry pockets remain.
- Assemble Cheesecake: Pour the batter over the cooled crust in the springform pan. Tap the pan gently on the counter to release trapped air bubbles for an even texture.
- Bake the Cheesecake: Bake at 140°C (280°F) for about 1 hour, or until the edges are set but the center still jiggles slightly when shaken.
- Cool in Oven: Turn off the oven, open the door halfway, and let the cheesecake cool inside for 1–2 hours to prevent cracking.
- Chill the Cheesecake: Once cooled, wrap the cheesecake tightly with plastic wrap and refrigerate for at least 5 hours or overnight to fully set.
- Caramelize the Top: Just before serving, sprinkle 1 tablespoon of granulated or caster sugar evenly over the cheesecake top. Using a kitchen torch, melt and caramelize the sugar by moving the flame in circular motions until a golden, crisp brûlée crust forms.
Notes
- Using full-fat sour cream adds to the creamy texture but can be substituted with lighter versions for a lower-fat option.
- If you don’t have a kitchen torch, you can place the cheesecake under the broiler for a few minutes to caramelize the sugar, but watch carefully to avoid burning.
- Allow the cheesecake to chill thoroughly for the best texture and flavor development.
- Ensure all filling ingredients are at room temperature before mixing to avoid lumps.
- Vanilla bean or high-quality vanilla bean extract enhances flavor significantly compared to standard vanilla extract.
Keywords: creme brulee cheesecake, creamy cheesecake, graham cracker crust, baked cheesecake, caramelized sugar topping, dessert, elegant desserts
