Crème Brûlée Cheesecake
Recipe by:Crème Brûlée Cheesecake combines the creamy texture of a classic New York-style filling with the crisp, caramelized sugar topping of crème brûlée. Baked without cracks and finished with simple slicing tips, it's an impressive dessert that is delightful to eat!
Ingredients
Graham Cracker Crust
- 10 full (140 grams) graham cracker sheets 1 cup finely crushed
- ¼ cup (50 grams) granulated sugar
- ¼ cup (57 grams) butter melted
Cheesecake Filling
- 32 ounces (907 grams) cream cheese room temperature (4 eight-ounce blocks)
- 1 ¾ cups (350 grams) granulated sugar
- 3 tablespoons (24 grams) all-purpose flour
- 4 teaspoons vanilla extract or vanilla paste
- 2 teaspoons lemon juice
- 4 large (4 large) eggs room temperature
- 2 large (2 large) egg yolks room temperature
- ½ cup (115 grams) sour cream room temperature
Brûlée Topping
- ¼ cup (50 grams) superfine sugar or granulated sugar; see note
Instructions
Graham Cracker Crust
- Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.10 full graham cracker sheets
- In a medium bowl, combine the crumbs with sugar, then stir in the melted butter until the mixture resembles wet sand.¼ cup granulated sugar, ¼ cup butter
- Spread the crumb mixture evenly across the bottom of a 9-inch springform pan, then use a flat-bottomed measuring cup or glass with medium pressure to make a compact crust.
- Wrap the pan in a double layer of heavy-duty aluminum foil, or place it in a silicone pan wrap.
- Bake the graham cracker crust at 375°F (190°C) for 8-10 minutes. Remove the par-baked crust from the oven and reduce the temperature to 325°F (165°C). Let the crust cool while you prepare the filling.
Cheesecake Filling
- Beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the sugar and continue mixing for 3 minutes, stopping to scrape down the sides and bottom of the bowl as needed.32 ounces cream cheese, 1 ¾ cups granulated sugar
- Mix in the flour, then add vanilla extract and lemon juice, blending on low speed until just until combined.3 tablespoons all-purpose flour, 4 teaspoons vanilla extract or vanilla paste, 2 teaspoons lemon juice
- Continuing on low speed, add the eggs and yolks one at a time, scraping the sides and bottom of the bowl after each addition.4 large eggs, 2 large egg yolks
- Blend in the sour cream until the batter is completely smooth and no streaks remain.½ cup sour cream
- Pour the batter over the cooled crust and smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Place the wrapped springform pan inside a large roasting pan. Bring a few cups of water to a boil and carefully pour the hot water into the roasting pan until it reaches about 1 inch up the sides of the pan.
- Bake at 325°F (165°C) for 75-85 minutes, or until the edges are set and lightly golden, but the center is slightly wobbly when you jiggle the pan.
- Turn the oven off and open the oven door. Set a timer for 10 minutes. When the timer goes off run a thin knife around the edge to loosen the cheesecake from the pan, then let it continue to cool in the oven for another 50 minutes.
Brûlée Topping
- When you're ready to serve, remove the outer ring of the pan. Sprinkle the sugar evenly over the top of the cheesecake.¼ cup superfine sugar
- Using a kitchen torch, slowly melt the sugar by moving the flame in a circular motion, starting at the center and working outward. Continue until the sugar is bubbling and turns a deep golden color with a glassy finish. If you don't have a kitchen torch, see the broiler instructions below.
- Let it cool for 1–2 minutes, just until the surface hardens. You’ll know it’s ready when it no longer feels tacky and you hear a gentle tap when you touch it with a knife.
Notes
Sugar: Superfine sugar creates the smoothest brûlée crust. You can create your own by pulsing granulated sugar in a food processor for a few seconds.
Thick Topping: For a thicker brûlée topping, sprinkle a thin, even layer of sugar over the cheesecake and caramelize it with a kitchen torch. Let the sugar harden, then add another thin layer and repeat. Two to three layers will give you a thicker, more dramatic crack.
Broiler Instructions: Move the rack to the top position and broil the chilled cheesecake for 2–4 minutes, rotating as needed. Watch closely and pull it once the sugar is golden and bubbling.
Serving: For the best crackly topping, brûlée the sugar just before serving. If torching individual slices, use 1-2 teaspoons of sugar per slice.
Storage: Store leftover cheesecake covered in the fridge for up to 5 days. The brûlée topping may soften over time, but can be retorched to crisp back up.
Nutrition
Calories: 377kcal | Carbohydrates: 34g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 230mg | Potassium: 116mg | Fiber: 0.1g | Sugar: 31g | Vitamin A: 972IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 0.5mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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