Description
This Creme Brulee Cheesecake recipe combines the rich, creamy texture of traditional cheesecake with the caramelized sugar topping of a classic creme brulee. Featuring a buttery graham cracker crust and a smooth filling enhanced with vanilla bean and a delicate lemon touch, this dessert is baked in a water bath to ensure perfect creamy consistency. Finished with a crunchy, caramelized sugar crust, it’s an elegant treat perfect for special occasions or indulgent dessert lovers.
Ingredients
Scale
Crust
- 200g Nilla Wafers or Graham Crackers
- 4 tbsp unsalted butter, melted (60g)
Creme Patisserie
- 4 large eggs
- 1/3 cup sugar (75g)
- 1 vanilla bean pod (or 1-2 tsp vanilla bean paste)
- 1 1/2 cups heavy cream (360g)
Cheesecake Filling
- 32 oz full-fat cream cheese (4 8oz blocks, 910g)
- 1 cup granulated sugar (220g)
- 1/2 tsp salt
- 1.5 tbsp cornstarch, sifted
- Lemon juice to taste (optional)
Brulee Topping
- 2-4 tbsp granulated sugar
Instructions
- Prepare Creme Patisserie: Whisk eggs, sugar, and vanilla until the eggs are broken. Heat the heavy cream until it starts to simmer, then slowly pour it over the egg mixture while continuously whisking. Strain the mixture twice through a fine sieve and set it aside to cool.
- Make the Crust: Preheat the oven to 350°F (conventional). Butter the bottom of a 9-inch springform pan and wrap the outside with 2-3 sheets of aluminum foil to prevent water from getting in. Crush the Nilla Wafers or graham crackers in a food processor with melted butter until fine crumbs form. Press the crumb mixture tightly into the bottom and partially up the sides of the pan. Bake for 7-8 minutes, then reduce oven temperature to 325°F.
- Prepare Cheesecake Filling: In a stand mixer fitted with the paddle attachment, whisk the cream cheese, sugar, and salt for 2-3 minutes until creamy. Scrape the bowl edges and bottom to incorporate all ingredients. Gradually add the cooled creme patisserie in three additions, whisking gently for 15-20 seconds between additions. During the last addition, include the sifted cornstarch and lemon juice if using. Mix just until combined, being careful not to overmix.
- Assemble and Bake: Pour the filling over the baked crust, gently tap the pan 30-40 times to release air bubbles, and run a skewer through if needed. Place a large baking tray on the oven’s middle rack, then put the cheesecake pan inside the tray. Pour boiling water into the tray to create a water bath about 1–2 inches deep, ensuring water doesn’t enter the cheesecake pan. Bake for approximately 80-85 minutes, checking around 75 minutes for a jiggly center and firm edges.
- Cool the Cheesecake: Remove from oven, leave uncovered at room temperature for 15 minutes, then run a butter knife around the edge. Allow to cool at room temperature for 2-3 hours before refrigerating uncovered overnight.
- Brulee the Top: Remove the cheesecake from the springform pan and transfer to a serving board. Sprinkle the top evenly with granulated sugar in thin layers and caramelize using a kitchen blowtorch until a deep golden crust forms. Repeat layering and torching if desired for an even, crispy topping.
- Serve and Enjoy: Slice the cheesecake after the brulee topping has set and serve immediately for the perfect balance of creamy cheesecake and crunchy caramel crust.
Notes
- Wrapping the springform pan with foil is essential to prevent water from leaking into the crust during the water bath.
- Using full-fat cream cheese and heavy cream contributes to a rich and creamy texture.
- Do not overmix the filling once the creme patisserie is added to avoid incorporating too much air, which can cause cracks.
- The water bath ensures gentle, even cooking to prevent cracking and maintain a silky texture.
- If you don’t have a blowtorch, you can place the sugared cheesecake under a broiler for a short time, watching carefully to avoid burning.
- Allowing the cheesecake to chill uncovered overnight helps it set perfectly and improves flavor.
- Optional lemon juice adds a subtle brightness to balance the richness.
