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Crème Brûlée Cheesecake

A rich and creamy Crème Brûlée Cheesecake with a caramelized sugar topping, served on a plate with fresh berries.
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A luscious cheesecake with a smooth, creamy texture and a crisp caramelized sugar topping, combining the best of two classic desserts.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1 tbsp granulated sugar
  • 24 oz full-fat cream cheese (Philadelphia recommended), softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 2 egg yolks
  • 2 tbsp cornstarch
  • 3 tsp vanilla extract (or 1 vanilla bean)
  • 2 tbsp granulated sugar (for caramelization)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Pulse graham crackers in a food processor until fine crumbs form.
  3. Mix crumbs with melted butter and sugar until combined.
  4. Press the mixture firmly into a 9-inch springform pan.
  5. Bake for 8 minutes, then let cool to room temperature.
  6. Reduce oven temperature to 280°F (140°C).
  7. In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.
  8. Add sour cream and mix until combined.
  9. Add eggs and egg yolks one at a time, mixing at low speed.
  10. Sift in cornstarch and mix until incorporated.
  11. Pour the batter over the cooled crust and tap to remove air bubbles.
  12. Bake for 60 minutes or until edges are set but center is slightly jiggly.
  13. Turn off the oven, crack the door, and let the cheesecake cool for 1-2 hours.
  14. Refrigerate for at least 5 hours or overnight.
  15. Sprinkle sugar evenly over the chilled cheesecake.
  16. Use a kitchen torch to caramelize until golden brown.
  17. Let sit for a few minutes before serving to allow the sugar to harden.

Notes

For best results, use room temperature ingredients, avoid overmixing the batter, and caramelize the sugar just before serving for a crisp topping.

Nutrition

Keywords: cheesecake, crème brûlée, dessert, caramelized sugar, creamy

Find it online: https://alexandrarecipes.com/ultimate-creme-brulee-cheesecake-recipe/