Crème Brûlée Cheesecake
A delightful fusion of creamy cheesecake and a crunchy caramelized topping, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provide a sweet and crumbly foundation.
- 0.25 cups granulated sugar Adds sweetness to the crust.
- 0.5 cups unsalted butter, melted Binds the crust with rich flavor.
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened Essential for a creamy texture.
- 0.75 cups granulated sugar Balances the richness of the cheesecake.
- 1 tsp vanilla extract Enhances the overall flavor.
- 3 large eggs Adds structure and creaminess.
- 1 cup sour cream Provides tartness and creamy texture.
- 0.5 cup heavy cream Richens the cheesecake.
For the topping
- 0.25 cups granulated sugar Creates a crunchy topping.
- 1 tbsp brown sugar Adds depth to the caramelized layer.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, 1⁄4 cup sugar, and melted butter until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
Making the Cheesecake
- In a large bowl, beat cream cheese, 3/4 cup sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well each time. Stir in sour cream and heavy cream until fully combined.
- Pour the cheesecake batter over the cooled crust, smoothing the top. Bake for 55-60 minutes, until edges are firm and center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for one hour with the door slightly ajar.
- Refrigerate for at least four hours or overnight to set.
Caramelizing Topping
- After chilling, sprinkle an even layer of granulated sugar and a light sprinkle of brown sugar over the cheesecake. Use a kitchen torch to caramelize the sugar until golden.
- Slice the cheesecake and serve chilled, showcasing the caramelized topping.
Notes
For best texture, ensure cream cheese is at room temperature to avoid lumps. If you lack a kitchen torch, broil the cheesecake for a minute or two, keeping an eye on it. Optional: add chopped nuts or fruit to the crust for variation.