Indulge in the luxurious blend of classic cheesecake and crème brûlée with this exquisite Crème Brûlée Cheesecake recipe. Featuring a creamy, rich filling atop a buttery graham cracker crust, and crowned with a crispy caramelized sugar layer, this dessert is a sophisticated twist on traditional favorites.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup sour cream
4 large eggs
1/4 cup heavy cream
1/4 cup all-purpose flour
For the Topping:
1/4 cup packed brown sugar
Optional Garnish:
Fresh berries
Directions:
Preheat Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Prepare Crust:
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.
Make Cheesecake Batter:
In a large mixing bowl, beat softened cream cheese, 1 cup granulated sugar, and vanilla extract until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, heavy cream, and flour until well combined.
Assemble:
Pour the cheesecake batter over the prepared crust in the springform pan.
Place the springform pan in a large roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan.
Bake:
Transfer to the preheated oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and let cool in the water bath for 30 minutes.
Remove the springform pan from the water bath and let cool completely on a wire rack.
Refrigerate:
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Caramelize Sugar:
Just before serving, sprinkle brown sugar evenly over the top of the cheesecake.
Use a kitchen torch to caramelize the sugar until golden and crispy.
Serve:
Garnish with fresh berries if desired. Slice and serve chilled.
Serving Tips:
Chill Before Serving:
Ensure the cheesecake is thoroughly chilled before serving. This allows the flavors to meld and the texture to set properly.
Garnishing:
Garnish with fresh berries, mint leaves, or a drizzle of chocolate or caramel sauce for added visual appeal and flavor.
Slicing:
Use a sharp knife warmed under hot water and wiped dry to slice the cheesecake. This helps achieve clean cuts and prevents the creamy filling from sticking to the blade.
Caramelizing the Sugar:
Caramelize the sugar just before serving to ensure the topping remains crisp. Avoid preparing this step in advance, as the caramelized sugar may soften over time.
Storage Tips:
Refrigeration:
Store the cheesecake in the refrigerator, covered with plastic wrap or aluminum foil, for up to 5 days. This keeps it fresh and prevents it from absorbing other odors in the fridge.
Freezing:
If you need to store the cheesecake for a longer period, it can be frozen. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months.
To thaw, transfer the cheesecake from the freezer to the refrigerator and let it thaw overnight. Once thawed, add the caramelized sugar layer just before serving.
Avoid Freezing Toppings:
Do not freeze the caramelized sugar topping. If you freeze the cheesecake, it’s best to caramelize the sugar right before serving to maintain its crispy texture.
Related Recipes:
FAQs:
Can I make Crème Brûlée Cheesecake ahead of time?
Yes, you can prepare the cheesecake in advance. Bake and chill the cheesecake according to the recipe instructions. It can be stored in the refrigerator for up to 5 days. Just remember to caramelize the sugar topping right before serving to maintain its crispy texture.
Why did my cheesecake crack?
Cracks in a cheesecake can occur for several reasons, including overmixing the batter, baking at too high a temperature, or sudden changes in temperature. To avoid cracks, mix the batter gently, bake at a low temperature, and use a water bath to keep the baking environment moist. If cracks do appear, they can be covered with the caramelized sugar topping.
Can I use a different type of crust for this cheesecake?
Absolutely! While the graham cracker crust is traditional, you can use other types of crusts such as chocolate cookie crumbs, crushed pretzels, or even a nut-based crust. Just ensure the crust is pressed firmly into the pan and baked before adding the cheesecake filling.
How do I fix a soggy crust?
A soggy crust can be caused by excess moisture or not baking the crust long enough. To prevent this, ensure the crust is baked until it’s golden and crispy. If you end up with a soggy crust, you can try reheating the cheesecake in a 350°F (175°C) oven for 10-15 minutes to help crisp it up, but be careful not to overbake.
Conclusion:
This Crème Brûlée Cheesecake blends the best of two beloved desserts, creating a rich and indulgent treat with a crisp caramelized topping. Perfect for special occasions or a sweet finale to any meal, it’s sure to impress and delight. Enjoy the ultimate dessert experience with this luxurious twist on classic cheesecak.
📖 Recipe:
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Crème Brûlée Cheesecake
- Total Time: 5 hours (including cooling and chilling time)
- Yield: 12 servings
- Diet: Vegetarian
Description
Experience the ultimate dessert indulgence with this Crème Brûlée Cheesecake. Combining the creamy richness of classic cheesecake with a crispy caramelized sugar topping, this luxurious treat features a buttery graham cracker crust and a silky smooth filling. Perfect for special occasions or as a show-stopping finale to any meal, this cheesecake will delight and impress.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1 tablespoon vanilla extract
4 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup all-purpose flour
1/4 cup packed brown sugar
Fresh berries, for garnish (optional)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press into the bottom of the pan.
- Beat cream cheese, 1 cup granulated sugar, and vanilla extract until smooth. Add eggs one at a time, beating after each addition.
- Mix in sour cream, heavy cream, and flour until combined. Pour over the crust.
- Place the springform pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
- Bake for 60-70 minutes until edges are set and center is slightly jiggly. Cool in the water bath for 30 minutes, then on a wire rack.
- Refrigerate for at least 4 hours or overnight. Before serving, sprinkle brown sugar over the top and caramelize with a kitchen torch.
- Garnish with fresh berries if desired. Slice and serve chilled.
Notes
Ensure cream cheese is softened for a smooth batter.
Use a water bath to prevent cracks in the cheesecake.
Caramelize the sugar topping just before serving to keep it crisp.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal per serving
