Crème Brûlée Cheesecake: A Dreamy Dessert Mashup
Indulge in the ultimate dessert mashup with this Crème Brûlée Cheesecake—a rich, creamy cheesecake topped with a crisp, caramelized layer reminiscent of classic crème brûlée.
Why Make This Recipe?
- Simplified Preparation: Both the buttery graham cracker crust and the creamy filling are quick and easy to whip up in a food processor.
- So Elegant: This dessert is sure to impress your guests, especially when you slice into that crackly crust!
- Make-Ahead: Prepare this cheesecake in advance and let it chill, freeing up time for you on the day of serving.
- Dramatic Finish: Who doesn’t love showing off with a kitchen torch?!
🥗 Key Ingredients for Crème Brûlée Cheesecake
- Graham Crackers: Create a sturdy base for your luscious cheesecake. Feel free to swap in digestive biscuits, vanilla wafers, or even biscoff cookies for a unique twist.
- Cream Cheese: Opt for full-fat cream cheese for that rich, luscious texture. A lower-fat version can work too, but avoid fat-free.
- Sugar: Use granulated sugar for the cheesecake batter; for the brûlée topping, superfine sugar (caster sugar) is best for that smooth caramelized finish.
- Eggs and Egg Yolks: A combination of whole eggs and extra yolks will give your cheesecake that custardy depth reminiscent of traditional crème brûlée.
- Lemon Juice: A little acidity balances the richness. Fresh-squeezed makes a difference!
- Vanilla Extract: For a more intense flavor, consider using vanilla bean paste.
🥣 Step-by-Step Instructions
Prepare the Crust
Preheat your oven to 325°F (163°C). Start by breaking up 12 sheets of graham crackers and adding them to a food processor. Pulse until they are fine crumbs. Add 4 tablespoons of softened or melted butter and pulse until thoroughly mixed.
Transfer the buttery crumbs into a 9-inch springform pan. Press them into an even layer across the bottom. Then, let the crust set in the refrigerator while you prepare the filling.
Make the Filling
Wash the food processor bowl, then add 24 ounces of softened cream cheese. Blend until creamy and smooth, stopping occasionally to scrape down the sides.
Once the cream cheese is smooth, mix in 1 cup of granulated sugar. Follow this by adding 3 eggs and 2 egg yolks, blending until everything is combined. Finally, pour in 1 tablespoon of vanilla extract and 2 teaspoons of lemon juice, mixing well to combine.
Prepare for Baking
Boil water in a kettle. Wrap the springform pan with aluminum foil, ensuring to cover nearly all the sides to protect against water. Set it inside a larger roasting pan.
Carefully pour the cheesecake batter over the crust in the springform pan, then place the roasting pan in the oven. Pour the boiling water into the roasting pan until it reaches about an inch up the sides of the springform pan.
Bake the Cheesecake
Bake for about 60 minutes, until the top is set, and the cheesecake jiggles slightly when moved. Remove from the oven, take the cheesecake pan out of the water bath, and unwrap the foil carefully. Allow the cheesecake to cool on a wire rack.
Chill and Brûlée
After cooling to just warm, refrigerate the cheesecake for at least 4 hours, or up to 24 hours. When you’re ready to serve, remove the sides of the springform pan. Sprinkle ⅓ cup of superfine sugar evenly over the top of the cheesecake.
Using a kitchen torch, hold it 2-3 inches above the sugar and move it in circular motions until the sugar melts and caramelizes beautifully.
Let it harden for a few minutes before serving. Enjoy!
Storage Tips
If you have any leftovers, keep in mind that once the sugar topping has been caramelized, it will soften in the fridge. The cheesecake itself can last 3-5 days in an airtight container. If you know you’ll only be serving a few slices at a time, brûlée them as needed!
🧐 Recipe FAQs for Crème Brûlée Cheesecake
A kitchen torch is ideal for achieving perfect caramelization. If you don’t have one, your oven’s broiler works, but watch it closely to avoid burning.
Definitely! You can freeze the cheesecake for up to 2 months. Just make sure not to caramelize the topping before freezing. Thaw it in the refrigerator overnight before serving.
Cracks can happen, especially if the batter is overmixed or the cheesecake bakes too fast. Baking in a water bath helps mitigate this, ensuring an even temperature throughout.
The cheesecake is done when the center is slightly jiggly but no longer liquid. It will also set up more as it cools.
If you don’t have a springform pan, you can use a regular cake pan, though it might be a bit trickier to remove the cheesecake. Consider lining it with parchment paper for easier removal.
