Description
This Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with the caramelized, crisp topping of a crème brûlée. Featuring a buttery graham cracker crust and a smooth, velvety filling baked in a water bath to perfection, this dessert is finished with a brûléed sugar topping and optional fresh berries for garnish. Perfect for special occasions or an elegant treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 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
Topping and Garnish
- 1/4 cup packed brown sugar
- Fresh berries, for garnish (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly to ensure the cheesecake doesn’t stick later.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan, creating a solid base.
- Prepare cheesecake batter: Using a mixer, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until the mixture is smooth and creamy with no lumps. Add the eggs one at a time, beating well after each addition to fully incorporate.
- Incorporate sour cream, cream, and flour: Add the sour cream, heavy cream, and all-purpose flour to the cream cheese mixture. Mix on low speed until everything is just combined and smooth, being careful not to overmix which can cause cracking.
- Fill pan and prepare water bath: Pour the cheesecake filling over the crust in the springform pan. Place the springform pan inside a large roasting pan and carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath helps bake the cheesecake evenly and prevents cracking.
- Bake cheesecake: Bake in the preheated oven for 60-70 minutes. The edges should look set while the center remains slightly jiggly. Avoid overbaking to ensure a creamy texture.
- Cool cheesecake: Remove the springform pan from the water bath and let it cool in the pan for 30 minutes. Then, transfer the cheesecake to a wire rack to cool completely to room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and develop flavor.
- Caramelize topping: Just before serving, sprinkle the packed brown sugar evenly over the chilled cheesecake surface. Using a kitchen torch, carefully caramelize the brown sugar until it forms a crisp, golden crust similar to crème brûlée.
- Garnish and serve: Optionally, decorate the top with fresh berries for a pop of color and freshness. Slice the cheesecake and serve chilled for best texture and flavor.
Notes
- Using the water bath is essential for avoiding cracks and ensuring a creamy cheesecake texture.
- Allow the cheesecake to chill thoroughly before caramelizing the topping for best results.
- If you don’t have a kitchen torch, you can briefly broil the brown sugar topping in the oven, watching carefully to avoid burning.
- Fresh berries like strawberries, raspberries, or blueberries make a beautiful and tasty garnish but can be omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
