Description

This Crème Brûlée Cheesecake is a luscious dessert combining the creamy richness of cheesecake with the caramelized sugar topping characteristic of crème brûlée. It features a buttery graham cracker crust and a smooth, velvety filling that’s baked in a water bath for a perfectly tender texture. Finished with a caramelized sugar crust and optional fresh berries, this dessert offers a sophisticated balance of flavors and textures perfect for special occasions or indulgent treats.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Filling

24 oz cream cheese, softened
1 cup granulated sugar
1 tablespoon vanilla extract
4 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup all-purpose flour

Topping

1/4 cup packed brown sugar
Fresh berries, for garnish (optional)

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Instructions

Preheat and prepare the pan: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well and press the mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
Prepare the filling: Using a mixer, beat the softened cream cheese, 1 cup granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
Add remaining ingredients: Mix in the sour cream, heavy cream, and all-purpose flour until just combined, making sure not to overbeat. Pour this cheesecake filling evenly over the prepared crust in the pan.
Set up water bath and bake: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracks. Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
Cool the cheesecake: Remove the springform pan from the water bath and let it cool in the pan for 30 minutes on a wire rack. This allows the cheesecake to set gradually.
Chill: Refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavor.
Caramelize the topping: Just before serving, evenly sprinkle the packed brown sugar over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.
Garnish and serve: Optionally garnish with fresh berries for a colorful and fresh finish. Slice and serve chilled for the best texture and flavor.

Notes

Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
Use a water bath to prevent cracking and ensure a smooth cheesecake texture.
If you don’t have a kitchen torch, place the cake under a broiler for 1-2 minutes to caramelize the sugar, watching carefully to prevent burning.
Fresh berries add a nice contrast but can be omitted if not available.
Allow the cheesecake to chill thoroughly for the best slicing results and flavor development.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American