Why You’ll Love This Recipe
This Crème Brûlée Cheesecake is a perfect blend of two beloved desserts—cheesecake and crème brûlée—making it a show-stopping treat. The creamy, tangy cheesecake filling is complemented by a crispy, caramelized sugar topping, creating a delightful contrast in textures. Plus, the optional fresh berries add a pop of color and freshness, enhancing the overall experience.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup unsalted butter, melted
For the Cheesecake:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup heavy cream
- 1 tablespoon cornstarch
For the Topping:
- ¼ cup granulated sugar (for baking)
- ¼ cup granulated sugar (for caramelizing)
- Fresh berries (optional)
Directions
- Preheat the Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Batter: In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and mix well. Beat in the sour cream and vanilla extract. Add the eggs one at a time, beating well after each addition. Finally, mix in the heavy cream and cornstarch until smooth.
- Assemble and Bake the Cheesecake: Pour the cheesecake batter over the cooled crust, spreading it evenly. Sprinkle ¼ cup of granulated sugar evenly over the top of the batter. Bake for 50–60 minutes, or until the center is almost set.
- Cool the Cheesecake: Turn off the oven and allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Refrigerate the cheesecake for at least 4 hours or overnight before removing it from the pan.
- Caramelize the Sugar: Before serving, sprinkle the remaining ¼ cup granulated sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it turns golden brown.
- Serve: Garnish with fresh berries if desired. Serve chilled and enjoy.
Servings and Timing
This recipe yields 10-12 servings. Total time to prepare is approximately 6 hours, including cooling and chilling time.
Variations
- Flavored Cheesecake: Add lemon zest, orange zest, or your favorite fruit puree to the cheesecake batter for a different twist.
- Crust Options: You can swap graham cracker crumbs for digestive biscuits, ginger snaps, or even Oreos for a chocolatey crust.
- Dairy-Free Version: Use dairy-free cream cheese and sour cream to make this cheesecake suitable for lactose-intolerant individuals.
Storage/Reheating
Store the cheesecake in an airtight container in the fridge for up to 5 days. It’s best enjoyed chilled, and since the sugar topping is best right after it’s caramelized, it’s recommended to caramelize the sugar just before serving.
FAQs
1. Can I use a different type of crust?
Yes, you can substitute graham crackers with other cookies like Oreos or gingersnaps for a unique flavor.
2. Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. After baking, refrigerate it for at least 4 hours or overnight before serving.
3. What if I don’t have a kitchen torch to caramelize the sugar?
If you don’t have a kitchen torch, you can place the cheesecake under the broiler for 2-3 minutes, watching closely to avoid burning.
4. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake before caramelizing the sugar. Wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months. Thaw it in the fridge before caramelizing the sugar.
5. Can I make individual servings of this cheesecake?
Yes, you can make mini cheesecakes in a muffin tin using the same recipe, adjusting the baking time accordingly.
6. Can I add fruit on top?
Yes, fresh berries or any fruit of your choice make a great addition to the cheesecake before serving.
7. How can I avoid cracks in my cheesecake?
To prevent cracks, make sure the cheesecake cools slowly in the oven with the door slightly open and avoid overmixing the batter.
8. Can I make this cheesecake without sour cream?
Sour cream adds richness, but you can substitute it with plain yogurt or even mascarpone cheese for a slightly different flavor.
9. How long should the cheesecake cool before refrigerating?
Let the cheesecake cool in the oven with the door slightly open for 1 hour, then refrigerate it for at least 4 hours or overnight.
10. Can I make this recipe without cornstarch?
Cornstarch helps stabilize the cheesecake and prevent cracks. If you don't have it, you can skip it, though the texture might be slightly different.
Conclusion
Crème Brûlée Cheesecake is a show-stopping dessert that combines the best of both worlds: creamy, rich cheesecake and the satisfying crunch of caramelized sugar. With its luxurious texture and indulgent flavor, it’s perfect for any special occasion or as a treat to impress your guests. Whether you’re a cheesecake lover or a crème brûlée fan, this dessert will surely hit the mark!
Crème Brûlée Cheesecake
- Total Time: 6 hours
- Yield: 10–12 servings
- Diet: Vegetarian
Description
Crème Brûlée Cheesecake combines the rich, creamy texture of cheesecake with the sweet, crunchy caramelized sugar topping of crème brûlée. This indulgent dessert features a buttery graham cracker crust and a smooth, vanilla-infused filling, creating a deliciously satisfying contrast in textures. Perfect for any special occasion!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup unsalted butter, melted
For the Cheesecake:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup heavy cream
- 1 tablespoon cornstarch
For the Topping:
- ¼ cup granulated sugar (for baking)
- ¼ cup granulated sugar (for caramelizing)
- Fresh berries (optional)
Instructions
- Preheat the Oven: Preheat to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the Crust: Mix graham cracker crumbs and melted butter. Press evenly into the pan. Bake for 10 minutes and set aside.
- Make the Cheesecake Batter: Beat cream cheese until smooth. Add sugar and mix. Add sour cream, vanilla, eggs (one at a time), heavy cream, and cornstarch. Beat until smooth.
- Assemble and Bake: Pour batter over the cooled crust. Sprinkle ¼ cup sugar on top. Bake for 50–60 minutes or until the center is almost set.
- Cool the Cheesecake: Turn off the oven and let it cool with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
- Caramelize the Sugar: Before serving, sprinkle ¼ cup sugar over the top and use a kitchen torch to caramelize the sugar until golden brown.
- Serve: Garnish with fresh berries if desired. Serve chilled and enjoy.
Notes
- Flavored options: Add lemon zest or fruit puree to the cheesecake for a different flavor.
- Crust variations: Use digestive biscuits, gingersnaps, or Oreos for a twist on the crust.
- Dairy-free: Use dairy-free cream cheese and sour cream for a lactose-free version.
- For a perfect caramelized topping, caramelize sugar just before serving.
- Prep Time: 20minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
