Indulge in the best of both worlds with this Crème Brûlée Cheesecake, combining the creamy decadence of cheesecake with the crisp caramelized sugar topping of crème brûlée. Perfect for special occasions or whenever you want to treat yourself to an elegant dessert.
Why You’ll Love This Recipe
- Rich and Creamy: A velvety cheesecake base that melts in your mouth.
- Unique Texture: The caramelized sugar topping adds a delightful crunch.
- Elegant Presentation: Perfect for impressing guests at dinner parties or celebrations.
- Customizable Garnish: Add fresh berries or a drizzle of caramel for extra flair.
- Make-Ahead Dessert: Prep it a day in advance for stress-free entertaining.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
For the Topping:
- 1/4 cup granulated sugar (for baking)
- 1/4 cup granulated sugar (for caramelizing)
- Fresh berries (optional)
Directions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy. Gradually add sugar and mix well. Stir in sour cream and vanilla extract.
- Add eggs one at a time, beating after each addition. Blend in heavy cream and cornstarch until the batter is smooth and creamy.
- Pour the cheesecake batter onto the cooled crust and smooth the surface. Sprinkle 1/4 cup sugar evenly over the top.
- Bake for 50–60 minutes, or until the center is just set but slightly jiggly. Turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
- Before serving, sprinkle the remaining 1/4 cup sugar evenly over the top. Use a kitchen torch to caramelize the sugar until golden and crispy.
- Garnish with fresh berries, slice, and serve chilled.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- Cooling Time: 5 hours (including chilling time)
- Total Time: ~6.5 hours
- Servings: 12
- Calories per Serving: ~430
Variations
- Chocolate Twist: Add a layer of melted chocolate over the crust before pouring the cheesecake batter.
- Citrus Flavor: Add lemon or orange zest to the batter for a refreshing citrusy kick.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Alcohol Infusion: Add a splash of rum or Grand Marnier to the batter for a sophisticated touch.
- Berry Swirl: Swirl in berry puree before baking for added flavor and color.
Storage and Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecake (without the caramelized sugar topping) for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: To refresh the caramelized topping, sprinkle a little sugar and caramelize it again with a torch.
FAQs
1. Can I make this cheesecake without a kitchen torch?
Yes, you can caramelize the sugar under a broiler, but watch closely to prevent burning.
2. What type of cream cheese is best for this recipe?
Use full-fat cream cheese for the creamiest texture and best flavor.
3. Can I use a different crust?
Absolutely! Try using crushed Oreos, shortbread cookies, or a nut-based crust.
4. How do I prevent cracks in my cheesecake?
Bake the cheesecake in a water bath or place a pan of water in the oven to maintain moisture. Avoid overmixing the batter and overbaking.
5. What if I don’t have cornstarch?
You can substitute an equal amount of all-purpose flour.
6. Can I skip the sugar topping?
While the sugar topping is signature to crème brûlée, you can skip it for a classic cheesecake.
7. How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly when you gently shake the pan.
8. Can I use low-fat ingredients?
Low-fat cream cheese or sour cream can be used, but the texture may not be as rich and creamy.
9. How do I cleanly slice the cheesecake?
Use a sharp knife dipped in hot water and wipe it clean after each slice.
10. Can I make mini cheesecakes with this recipe?
Yes! Divide the crust and batter into muffin tins and bake for about 20–25 minutes.
Conclusion
This Crème Brûlée Cheesecake is the ultimate dessert for those who love luxurious flavors and textures. With its creamy filling, crisp caramel topping, and buttery crust, it’s a showstopper that’s surprisingly easy to make. Whether for a special occasion or a sweet indulgence, this recipe is sure to impress and satisfy. Try it today and experience pure dessert bliss!
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Crème Brûlée Cheesecake Recipe
- Yield: 12 1x
- Diet: Vegetarian
Description
Indulge in the ultimate Crème Brûlée Cheesecake Recipe—a creamy cheesecake topped with a caramelized sugar crust. Perfect for dessert lovers!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
For the Topping:
- 1/4 cup granulated sugar (for baking)
- 1/4 cup granulated sugar (for caramelizing)
- Fresh berries (optional)
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy. Gradually add sugar and mix well. Stir in sour cream and vanilla extract.
- Add eggs one at a time, beating after each addition. Blend in heavy cream and cornstarch until the batter is smooth and creamy.
- Pour the cheesecake batter onto the cooled crust and smooth the surface. Sprinkle 1/4 cup sugar evenly over the top.
- Bake for 50–60 minutes, or until the center is just set but slightly jiggly. Turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
- Before serving, sprinkle the remaining 1/4 cup sugar evenly over the top. Use a kitchen torch to caramelize the sugar until golden and crispy.
- Garnish with fresh berries, slice, and serve chilled.
- Category: Cuisines
- Method: Baking
- Cuisine: French-American Fusion
Keywords: Crème Brûlée Cheesecake