Crème Brûlée Cheesecake Recipe

This Crème Brûlée Cheesecake is the perfect fusion of two beloved desserts—rich, creamy cheesecake with the crisp, caramelized sugar topping of classic crème brûlée. The silky-smooth filling is infused with vanilla bean, creating a luxurious depth of flavor. A buttery graham cracker crust provides the perfect base, while the signature brûléed sugar layer adds a satisfying crunch. Whether you’re celebrating a special occasion or simply indulging in a decadent treat, this cheesecake is sure to impress.

Ingredients:

For the Crust:

• 1 ¼ cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• ½ teaspoon salt

For the Cheesecake Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sour cream
• 1 cup granulated sugar
• 4 large eggs
• ¼ cup all-purpose flour
• 1 ½ tablespoons lemon juice
• 2 teaspoons vanilla bean paste

For the Brûlée Topping:

• 2 tablespoons superfine sugar

Instructions:

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and salt.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add sour cream, sugar, and vanilla bean paste, mixing until fully incorporated.
7. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
8. Add flour and lemon juice, mixing until smooth.
9. Wrap the outside of the springform pan with three layers of heavy-duty aluminum foil to prevent leaks.
10. Pour the cheesecake batter over the cooled crust.

Step 3: Bake the Cheesecake

11. Place the springform pan into a large roasting pan.
12. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
13. Bake for 1 hour 30 minutes, or until the cheesecake is set but slightly jiggly in the center.
14. Turn off the oven and let the cheesecake cool inside for 1 hour.
15. Remove from the oven and refrigerate for at least 5 hours or overnight.

Step 4: Brûlée the Sugar Topping

16. Before serving, sprinkle superfine sugar evenly over the top of the cheesecake.
17. Using a butane blow torch, caramelize the sugar until it forms a golden, glassy crust.
18. Allow the sugar to cool and harden before slicing.

This Crème Brûlée Cheesecake is a stunning dessert that combines the creamy richness of cheesecake with the crisp, caramelized sugar topping of crème brûlée. The contrast of textures and flavors makes every bite irresistible. Enjoy!