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The Ultimate Creamy Creme Brulee Cheesecake with a Perfect Crackly Brûlée Top

A thick slice of creamy creme brulee cheesecake featuring a deeply caramelized, torched sugar crust.
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Combine the rich texture of a baked cheesecake with the signature caramelized crunch of crème brûlée in this decadent dessert mashup. This recipe guides you to a smooth, crack-free filling and the perfect torched sugar topping for an elegant, gourmet cheesecake.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream, cold
  • 1/4 cup sour cream or plain Greek yogurt, room temperature
  • 1/2 cup granulated sugar (for topping)

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Remove and let it cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until completely smooth. Add the 3/4 cup sugar and beat until combined.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  5. Mix in the vanilla extract and sour cream or yogurt until just combined.
  6. Slowly pour in the cold heavy cream while mixing on low speed until the batter is smooth.
  7. Pour the filling over the cooled crust. For a smooth finish without cracks, place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  11. Prepare the brûlée topping: Just before serving, sprinkle the remaining 1/2 cup of sugar evenly over the top of the chilled cheesecake.
  12. Use a kitchen torch to melt and caramelize the sugar until it forms a dark amber, crackly crust. Work quickly to avoid heating the cheesecake filling too much.
  13. Serve immediately to enjoy the contrast between the warm, crisp topping and the cold, creamy cheesecake.

Notes

  • If you do not have a kitchen torch, you can place the sugared cheesecake under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  • For the creamiest texture, bring all dairy ingredients (cream cheese, eggs, sour cream) to true room temperature before mixing.
  • Digestive biscuits make an excellent substitute for graham crackers in the crust.

Nutrition

Find it online: https://cookingzenith.com/creme-brulee-cheesecake-creamy-indulgent-treats/