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Showstopper Crème Brûlée Cheesecake

A rich slice of creme brulee cheesecake with a torched, caramelized sugar top dripping down the side.
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This recipe combines a rich, creamy baked cheesecake with the signature crackly, caramelized sugar topping of classic crème brûlée. It is an elegant dessert designed for home cooks.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar (for crust)
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp sour cream
  • 1 cup heavy cream (for topping layer)
  • 1/2 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Make the crust: Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Make the cheesecake filling: Beat the softened cream cheese until smooth. Gradually add 3/4 cup sugar, mixing until combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the vanilla extract and sour cream until the batter is smooth.
  4. Pour the cheesecake filling over the cooled crust.
  5. Bake the cheesecake for 50 to 60 minutes, or until the edges are set but the center still has a slight wobble. Avoid using a water bath for this recipe to simplify the process.
  6. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  7. Remove the cheesecake from the oven and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the topping: When ready to serve, pour the cold heavy cream into a saucepan and heat until steaming but not boiling. Remove from heat.
  9. In a separate bowl, whisk the remaining 1/2 cup sugar into the warm cream until dissolved. Let this custard mixture cool slightly.
  10. Gently pour the custard mixture evenly over the chilled cheesecake surface. Return the cheesecake to the refrigerator for 30 minutes to allow the custard layer to firm up slightly.
  11. Use a kitchen torch to evenly caramelize the sugar topping until it forms a hard, amber crust. Serve immediately to enjoy the contrast between the warm topping and the cold cheesecake.

Notes

  • For the best results when torching, use a thin, even layer of sugar and keep the flame moving constantly to prevent burning.
  • If you do not have a kitchen torch, you can place the cheesecake under a hot broiler for 1-2 minutes, watching constantly to prevent burning.
  • This dessert pairs well with a crisp white wine, similar to how you might approach meal planning for an elegant dinner.

Nutrition

Find it online: https://www.unfoldrecipes.com/creme-brulee-cheesecake-recipe/