Curious about making the ultimate cheesecake? The Crème Brûlée Cheesecake combines the silky texture of cheesecake with a crisp, caramelized sugar topping, bringing together the best of both worlds. This creamy, luscious dessert is simple to make and packed with flavor!
What is Crème Brûlée Cheesecake?
Crème Brûlée Cheesecake is a delicious dessert that merges the creamy richness of cheesecake with the signature caramelized sugar topping of Crème Brûlée. It features a smooth cheesecake base flavored with vanilla, finished with a crispy, golden sugar layer.
What is Crème Brûlée?
Crème Brûlée is a classic French dessert known for its creamy custard base made from egg yolks, cream, and sugar, all infused with vanilla. The dessert is topped with a layer of caramelized sugar, creating a delightful contrast between the smooth custard and the crunchy topping.
Why You Should Try This Recipe
If you’re not yet convinced, here are a few reasons to try this recipe:
- Top Cheesecakes: This recipe builds on the classic New York Cheesecake that has been loved by many.
- Perfect Pairing: The crispy caramel top pairs wonderfully with the creamy cheesecake, creating a delightful texture and flavor combination.
- Easy Recipe: This straightforward recipe is perfect for both beginners and experienced bakers.
Ingredients
Crust:
- 200g Nilla Wafers or Graham Crackers
- 4 tbsp unsalted butter, melted (60g)
Crème Patisserie:
- 1 ½ cups heavy cream (360g)
- 4 large eggs
- ⅓ cup sugar (75g)
- 1 vanilla bean pod (or 1-2 teaspoons vanilla bean paste)
Cheesecake Filling:
- 32 oz full-fat cream cheese (4 8oz blocks, 910g)
- 1 cup granulated sugar (220g)
- ½ tsp salt
- Crème patisserie from above
- 1.5 tbsp cornstarch, sifted
- Lemon juice to taste (optional)
Top:
- 2-4 tablespoons granulated sugar
Instructions
Crème Patisserie:
- Whisk together the eggs, sugar, and vanilla until well combined.
- Heat the cream until it simmers, then gradually pour over the egg mixture while whisking continuously.
- Strain the mixture through a fine sieve twice and let it cool.
Crust:
- Preheat oven to 350°F and butter the bottom of a 9″ springform pan. Wrap the outside with 2-3 layers of aluminum foil to prevent water from seeping in.
- Crush the Nilla Wafers and mix with melted butter until finely crumbed.
- Press the mixture firmly into the pan to form a crust, pushing some up the sides.
- Bake for 7-8 minutes. Reduce oven temperature to 325°F.
Cheesecake Filling:
- Beat the cream cheese, sugar, and salt in a stand mixer with a paddle attachment until creamy. Scrape the bowl to ensure everything is mixed well.
- Add the cooled crème patisserie in three parts, mixing briefly after each addition. In the final part, add the sifted cornstarch and lemon juice. Mix until just combined.
Baking:
- Pour the batter into the prepared crust. Gently shake and tap the pan to release air bubbles.
- Place the cheesecake pan in a larger tray and add boiling water to the tray, creating a water bath.
- Bake for 80-85 minutes. The cheesecake should be set at the edges but still jiggly in the center.
- Remove from oven and let it cool at room temperature for 15 minutes. Run a butter knife around the edge to loosen.
- Cool completely at room temperature for 2-3 hours, then refrigerate overnight.
Brulee Top:
- The next day, remove the cheesecake from the pan and place on a serving board.
- Sprinkle a thin layer of sugar on top and use a blowtorch to caramelize it until golden and crispy. Work in thin layers for even caramelization.
- Serve and enjoy!
Tips to Make the Best Cheesecake
- Use high-quality, full-fat ingredients like heavy cream and cream cheese.
- Ensure all ingredients are at room temperature to avoid lumps.
- Scrape the bowl frequently while mixing.
- Press the crust firmly to keep it crispy.
- Wrap the pan tightly with foil to prevent water leakage from the water bath.
- Avoid overbaking for a creamy texture.
- Allow sufficient cooling time to set the cheesecake properly.
- Torch the sugar in thin layers for even color and texture.
What to Do if You Don’t Have a Blowtorch
- Use the broiler: Sprinkle sugar on the cheesecake and place it on the top rack of your oven. Watch closely and rotate as needed for even caramelization. Be careful not to overheat the cheesecake.
- Use a hot spoon: Heat the back of a spoon on your stove and press it onto the sugar to melt and caramelize it. This method is slower and requires patience.
- Make a caramel: Prepare a wet caramel and pour it over the cheesecake while it’s still in the pan. Tilt the pan to spread the caramel evenly. This works best with a cold cheesecake and hot caramel.
Frequently Asked Questions
What can I use for the crust if I don’t have Nilla Wafers?
Any plain vanilla biscuits or Graham Crackers will work as substitutes.
Why did my cheesecake crack?
Cracks can form due to sudden temperature changes. To prevent this, avoid opening the oven door during baking and let the cheesecake cool gradually at room temperature before refrigerating.
How to tell when the cheesecake is done baking?
The cheesecake should have a firm outer edge and a slightly jiggly center.
Can I prepare Crème Brûlée Cheesecake in advance?
Yes, prepare the cheesecake 1-2 days in advance and refrigerate. Add the caramelized sugar topping just before serving.
How to store Crème Brûlée Cheesecake?
Store in an airtight container in the fridge for up to a week. For best results, brulee individual slices as needed to keep the topping crispy.
What to do if I don’t have a blowtorch?
Refer to the alternatives above if you don’t have a blowtorch.
Crème Brûlée Cheesecake: A Dreamy Dessert Fusion
A creamy, luscious and delicately flavored crème patisserie flavored cheesecake with a thin and crispy caramelized sugar topping.
Ingredients
- Crust
200g Nilla Wafers or Graham Crackers
4 tbsp unsalted butter, melted (60g)
- Crème Patisserie
1 ½ cups heavy cream (360g)
4 large eggs
⅓ cup sugar (75g)
1 vanilla bean pod (or 1-2 teaspoons vanilla bean paste)
- Cheesecake Filling
32 oz full-fat cream cheese (4 8oz blocks, 910g)
1 cup granulated sugar (220g)
½ tsp salt
Crème patisserie from above
1.5 tbsp cornstarch, sifted
Lemon juice to taste (optional)
- Top
2-4 tablespoons granulated sugar
Directions
- Crème Patisserie
- Whisk together the eggs, sugar, and vanilla until well combined.
- Heat the cream until it simmers, then gradually pour over the egg mixture while whisking continuously.
- Strain the mixture through a fine sieve twice and let it cool.
- Crust
- Preheat oven to 350°F and butter the bottom of a 9″ springform pan. Wrap the outside with 2-3 layers of aluminum foil to prevent water from seeping in.
- Crush the Nilla Wafers and mix with melted butter until finely crumbed.
- Press the mixture firmly into the pan to form a crust, pushing some up the sides.
- Bake for 7-8 minutes. Reduce oven temperature to 325°F.
- Cheesecake Filling
- Beat the cream cheese, sugar, and salt in a stand mixer with a paddle attachment until creamy. Scrape the bowl to ensure everything is mixed well.
- Add the cooled crème patisserie in three parts, mixing briefly after each addition. In the final part, add the sifted cornstarch and lemon juice. Mix until just combined.
- Baking
- Pour the batter into the prepared crust. Gently shake and tap the pan to release air bubbles.
- Place the cheesecake pan in a larger tray and add boiling water to the tray, creating a water bath.
- Bake for 80-85 minutes. The cheesecake should be set at the edges but still jiggly in the center.
- Remove from oven and let it cool at room temperature for 15 minutes. Run a butter knife around the edge to loosen.
- Cool completely at room temperature for 2-3 hours, then refrigerate overnight.
- Brulee Top
- The next day, remove the cheesecake from the pan and place on a serving board.
- Sprinkle a thin layer of sugar on top and use a blowtorch to caramelize it until golden and crispy. Work in thin layers for even caramelization.
- Serve and enjoy!
Notes
- The caramel topping becomes soggy in few hours. So unless you’re serving this cheesecake at once, i recommend bruleeing one slice at a time right before eating.