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Instructions:
- Preheat the Oven and Prepare the Crust Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until everything is well combined and the crumbs are evenly coated in butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 8-10 minutes, then remove it from the oven and set it aside to cool.
- Prepare the Cheesecake Filling In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the granulated sugar and vanilla extract (or vanilla bean seeds) and beat until combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream and heavy cream until the mixture is smooth and fully incorporated.
- Assemble the Cheesecake Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to smooth the top. Tap the pan gently on the counter to release any air bubbles. Place the springform pan in the oven and bake for 50-60 minutes, or until the center is set but slightly jiggles when gently shaken.
- Cool and Chill the Cheesecake Once baked, turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar. This helps prevent cracking. After the hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to let it fully set.
- Prepare the Crème Brûlée Topping Before serving, evenly sprinkle granulated sugar over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. Move the torch in small circular motions over the sugar until it’s evenly melted and browned. If you don’t have a kitchen torch, you can place the cheesecake under a broiler for a few minutes to achieve the same result, but watch carefully to avoid burning the sugar.
- Serve and Enjoy Slice the cheesecake into wedges and serve immediately after caramelizing the sugar topping. The combination of the creamy cheesecake and crunchy brûléed topping is pure perfection.
Tips for the Perfect Crème Brûlée Cheesecake
1. Use Full-Fat Cream Cheese
For the creamiest and richest cheesecake, use full-fat cream cheese. Low-fat or fat-free cream cheese may result in a less smooth and flavorful filling.
2. Make Sure the Ingredients Are at Room Temperature
Before you begin, make sure your cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth batter with no lumps.
3. Prevent Cracking
To prevent cracks in your cheesecake, bake it in a water bath. To do this, wrap the bottom of your springform pan with aluminum foil and place it in a larger pan filled with water. The steam from the water bath helps the cheesecake cook evenly and prevents cracking.
4. Caramelize the Sugar Just Before Serving
For the best texture and appearance, caramelize the sugar just before serving. This keeps the sugar topping crisp and avoids it becoming soggy over time.
5. Customize the Topping
While crème brûlée traditionally uses just sugar for the topping, you can also experiment with adding flavors. Try infusing the sugar with a bit of cinnamon, citrus zest, or even espresso powder for a unique twist.
Final Thoughts
If you’re a fan of rich, creamy desserts, then Crème Brûlée Cheesecake is a must-try. This indulgent dessert is the ultimate treat, combining the best aspects of both crème brûlée and cheesecake. The creamy filling, crunchy sugar top, and decadent flavor will leave everyone asking for the recipe.
Whether you’re hosting a fancy dinner party, celebrating a special occasion, or simply treating yourself to something extraordinary, this cheesecake is guaranteed to impress. The perfect blend of textures and flavors makes it a truly unforgettable dessert that will have everyone coming back for seconds!
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