Description
Indulge in a rich and creamy Creme Brulee Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and a crisp caramelized sugar topping. This elegant dessert combines the silky texture of classic cheesecake with the satisfying crunch of brûléed sugar for a truly decadent treat perfect for any special occasion.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons butter, melted
Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
Topping
- 3 tablespoons sugar
Instructions
- Prep the pan: Preheat your oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil to prevent leaks. Lightly grease the inside of the pan to ensure the crust doesn’t stick.
- Make the crust: In a large bowl, thoroughly mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake the crust for 8 to 10 minutes until lightly browned. Remove from oven and let it cool to room temperature.
- Prepare the cheesecake batter: Increase the oven temperature to 450°F. Using a hand or stand mixer, beat the softened cream cheese on medium speed until smooth and creamy, approximately 4 to 5 minutes. Lower mixer speed to medium-low and add sugar, beating until fluffy. Incorporate the eggs one at a time, mixing just until combined after each addition. Finally, beat in the sour cream and vanilla extract until the mixture is smooth, about 1 to 2 minutes.
- Bake the cheesecake in a water bath: Pour the cheesecake filling over the cooled crust. Place the springform pan inside a larger baking pan. Carefully pour about 1 inch of hot water into the larger pan to create a water bath, helping the cheesecake bake evenly and prevent cracking. Bake the cheesecake for 15 minutes at 450°F. Then reduce oven temperature to 225°F and bake for an additional 1 hour and 15 minutes. Turn off the oven and slightly open the door; let the cheesecake sit in the oven for 30 minutes until the center is set. Remove and allow cooling on a wire rack for up to two hours.
- Chill the cheesecake: Cover the cheesecake tightly with plastic wrap and refrigerate for at least six hours or preferably overnight to fully set and develop flavor.
- Caramelize the sugar topping: Remove the sides of the springform pan. Evenly sprinkle 3 tablespoons of granulated sugar over the cheesecake top. Use a kitchen torch to caramelize the sugar until it's golden brown and crisp, forming the signature brûlée crust. Let it sit for five minutes to harden before slicing.
- Serve and enjoy: For clean slices, dip a sharp chef’s knife in hot water, wipe clean, and carefully cut the cheesecake. Repeat heating and wiping the knife between slices to maintain neat servings. Serve immediately and enjoy the delightful contrast of creamy cheesecake and crunchy caramelized sugar.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Using a water bath helps prevent cracks in the cheesecake for a smooth finish.
- The kitchen torch is necessary for caramelizing the sugar topping; an oven broiler is not a good substitute.
- Allowing the brûléed sugar to harden before slicing ensures a crisp topping.
- Wrapping the springform pan with aluminum foil prevents water from seeping in during the water bath.
