Crème Brûlée Cheesecake
This decadent dessert blends creamy cheesecake with a caramelized brûlée topping. A textural masterpiece that's crunchy on the outside, velvety inside, and completely irresistible.
Equipment
- Springform Pan
- Kitchen Torch
- Mixing Bowls
- Electric Mixer
- Baking Dish (for water bath)
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 24 oz full-fat cream cheese softened
- 1 cup granulated sugar
- 1 vanilla bean pod scraped (or 2 tsp pure vanilla extract)
- 1 cup sour cream
- 4 large eggs room temperature
Brûlée Topping
- 1/4 cup granulated sugar for caramelizing on top
Instructions
- Preheat oven to 325°F (163°C). Line a springform pan with parchment and wrap the outside with foil to prepare for a water bath.
- Combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and beat until fully incorporated. Mix in vanilla and sour cream.
- One at a time, add the eggs, mixing gently after each just until combined. Avoid overmixing.
- Pour the batter over the crust. Place the pan in a larger baking dish and add hot water to create a water bath, reaching halfway up the sides of the springform pan.
- Bake for 55-65 minutes until the center is just set. Turn off the oven, crack the door, and let it cool slowly for 1 hour.
- Remove from oven and chill for at least 3 hours or overnight.
- Just before serving, sprinkle a thin layer of sugar over the top and caramelize with a kitchen torch until golden and crisp.
Notes
For best results, caramelize the sugar topping just before serving. You can substitute vanilla extract for bean pod, but vanilla bean gives a richer flavor.