Easy Cream Brulee Cheesecake Recipe
Crème brûlée cheesecake combines silky crème brûlée custard with rich cheesecake, topped with shatteringly crisp caramelized sugar. Foolproof water bath method + kitchen torch delivers perfect results every time.
- Prep Time: PT30M
- Cook Time: PT75M
- Total Time: PT8H
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
Scale
- Graham Cracker Crust:
- 2 cups graham cracker crumbs (14 full sheets, finely crushed)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ tsp salt
- Cheesecake Filling:
- 32 oz (4 blocks) full-fat cream cheese, room temperature
- 1¼ cups granulated sugar
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- ½ cup sour cream, room temperature
- ¼ cup heavy cream
- 2 tsp vanilla extract (or 1 tsp vanilla bean paste)
- 2 tbsp all-purpose flour or cornstarch
- Pinch salt
- Caramelized Topping:
- ½ cup granulated or superfine sugar
Instructions
- 1. Crust: Preheat 350°F. Mix crumbs, butter, sugar, salt. Press 9″ springform. Bake 10 min. Cool.
- 2. Filling: 325°F. Beat cream cheese smooth. Add sugar. Eggs one-by-one. Mix rest. Tap bubbles.
- 3. Bake: Pour over crust. Water bath roasting pan. 60-75 min (edges set, center jiggles). Oven cool 1 hr.
- 4. Chill: Fridge 6+ hrs/overnight.
- 5. Torch: Sprinkle sugar. Torch 4-6″ away till amber/crisp. Serve now.
Notes
- Tips: Room temp = no cracks. Torch fresh = max crunch.
- Storage: Fridge 5 days. Freeze 2 months (torch fresh).
- Fixes: Cracks=overmix/fast cool. Soggy=under-chill.
- Variations: Lemon zest, chocolate crust, mini ramekins.
Find it online: https://chababrecipes.com/easy-cream-brulee-cheesecake-recipe/