Crème Brûlée Cheesecake
A decadent blend of classic crème brûlée and creamy cheesecake, this dessert promises a delightful experience with every bite.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cup sugar
- 0.5 cup unsalted butter, melted
For the filling
- 3 packages cream cheese, softened (8 oz each) Ensure cream cheese is at room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs Add one at a time and mix well
- 0.5 cup heavy cream
- 0.25 cup brown sugar (for topping) For caramelizing on top
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs with 1/4 cup sugar.
- Add melted butter, stirring until it sticks together like wet sand. Press this mixture into the bottom of a springform pan.
- Bake for 10 minutes, then remove the crust and let it cool.
Filling
- In a large bowl, beat softened cream cheese with 1 cup sugar until smooth.
- Add vanilla extract and crack in the eggs one at a time, mixing well after each addition.
- Pour in heavy cream and blend until the mixture is utterly smooth.
- Pour the cheesecake batter over the prepared crust in the springform pan.
Baking
- Bake the cheesecake for 50 to 60 minutes, until the edges are set and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.
Caramelizing
- Just before serving, sprinkle the top with brown sugar.
- Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy layer.
Notes
Ensure cream cheese is fully softened for a smooth batter. Don't overmix the eggs to prevent cracks. Allowing overnight refrigeration enhances flavor.