Crème Brûlée Cheesecake
This decadent dessert combines the creamy richness of cheesecake with the delightful crackle of crème brûlée. A perfect blend of textures and flavors!
Equipment
- 9-inch springform pan
- Mixer
- Kitchen torch
- Water bath pan
Ingredients
Crust Ingredients
- 1 ½ cups Graham cracker crumbs
- ¼ cup Sugar packed
- 6 tablespoons Melted butter
Filling Ingredients
- 16 ounces Cream cheese softened
- 1 cup Sugar
- 2 Eggs large
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Sugar for brûlée topping
Instructions
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and 1 cup sugar until smooth. Beat in eggs one at a time, then stir in heavy cream and vanilla.
- Pour filling over the crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (water bath).
- Bake for 50-55 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Let cool completely in the oven, then refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, sprinkle 2 tablespoons of sugar evenly over the top of the cheesecake.
- Caramelize the sugar using a kitchen torch until golden brown.
Notes
For a smoother cheesecake, use room temperature cream cheese. You can also add different extracts like lemon or almond for variations. Allow the cheesecake to come to room temperature slightly before torching for best results.