If you’re a fan of both rich, creamy cheesecake and the delicate crunch of caramelized sugar atop crème brûlée, then this Crème Brûlée Cheesecake is the ultimate dessert for you.
Combining the best of both worlds, this indulgent treat features a buttery graham cracker crust, a smooth and luscious cheesecake filling, and a perfectly caramelized sugar topping.
Whether you’re hosting a dinner party or simply treating yourself, this show-stopping dessert is guaranteed to impress and satisfy any sweet tooth.
Ingredients:
2 cups of graham cracker crumbs
1/2 cup of melted butter
4 packages (32 oz) of cream cheese, softened
1 cup of granulated sugar
4 large eggs
1 cup of sour cream
1 tsp of vanilla extract
1/2 cup of granulated sugar (for caramelizing)
Instructions:
Preheat your oven to 325°F.
Mix the graham cracker crumbs with the melted butter, then press the mixture into a springform pan to form the crust.
In a large bowl, beat the softened cream cheese until it’s nice and smooth.
Add in the granulated sugar, eggs (one at a time), sour cream, and vanilla extract. Mix everything together until it’s well combined.
Pour the cheesecake mixture over the prepared crust in the springform pan.
Pop it in the oven and bake for about an hour, until the cheesecake is set.
Once it’s done baking, let it cool down, then chill it in the fridge for at least 4 hours to let it set completely.
When you’re ready to serve, sprinkle the granulated sugar evenly over the top of the cheesecake, then use a torch to caramelize the sugar until it’s nice and golden.
Slice it up, serve it to your eager guests, and enjoy every decadent bite!
Here are some helpful tips to ensure your Crème Brûlée Cheesecake turns out perfectly:
Use Room Temperature Ingredients: Ensure that the cream cheese, eggs, and sour cream are at room temperature before mixing.
This helps create a smooth, lump-free batter and results in a creamier texture.
Don’t Overmix: While mixing the cheesecake batter, be careful not to overmix it, especially once you add the eggs.
Overmixing can incorporate too much air, which may cause cracks during baking.
Water Bath for a Smooth Texture: To prevent cracks in your cheesecake, consider using a water bath (bain-marie).
Wrap the springform pan tightly with aluminum foil to avoid water seeping in, then place it in a larger pan filled with hot water while baking.
This helps ensure even heat distribution and prevents the cheesecake from drying out.
Chill Before Caramelizing: After baking, allow the cheesecake to chill for several hours (or overnight) to ensure it’s fully set. This makes slicing and caramelizing the sugar much easier.
Caramelizing with Precision: When caramelizing the sugar on top, use a kitchen torch to get a golden, crisp finish.
Hold the torch about 2-3 inches above the surface and move it in a circular motion for even caramelization.
If you don’t have a torch, you can broil it in the oven for a minute or two, but watch closely to prevent burning.
Use Fresh Ingredients: For the best flavor and texture, use high-quality cream cheese and fresh vanilla extract. It makes a noticeable difference in the overall taste.
Serving Tip: Let the cheesecake sit at room temperature for about 10-15 minutes before serving. This allows the flavors to come out more fully, and it’s easier to slice.
To store your Crème Brûlée Cheesecake properly, first make sure it has cooled and set completely.
Cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate it for up to 4-5 days to maintain its freshness and creamy texture.
If you haven’t caramelized the sugar topping yet, wait until you’re ready to serve to torch it, as it may lose its crispness when stored.
For longer storage, the cheesecake can be frozen for up to 2-3 months.
Simply wrap it tightly in plastic wrap and then in aluminum foil before freezing. To serve, allow the cheesecake to thaw in the refrigerator overnight and caramelize the sugar topping before enjoying.