Imagine the silky taste of a baked cheesecake melding perfectly with the beloved classic, crème brûlée. This Crème Brûlée Cheesecake combines the best of both culinary worlds: a buttery biscuit crust for that satisfying base, a luscious cheesecake filling that melts in your mouth, and a caramelized sugar topping, crisp and ready to crack with every slice. Surprisingly simple to make, this dessert is the perfect treat for any occasion, and its showstopping appearance will leave your guests in awe, while its delectable taste will have them reaching for seconds.
Crème Brûlée Cheesecake offers a blend of textures and flavors that dance on the palate. The smooth, rich cheesecake contrasts beautifully with the crunchy brûlée sugar crust, crafting an experience that is both indulgent and unforgettable. This recipe is not just a delight for the senses; it’s also practically achievable, ensuring you don’t need to be a professional baker to craft this dessert masterpiece in your kitchen. Once you’ve tasted it, this might very well become your go-to recipe for celebrations, gatherings, or whenever you desire a sweet escape.
Let’s dive into how you can recreate this delightful dessert in your own home, using simple steps and tools you likely already have in your kitchen. That way, you can focus on enjoying the process of creating something marvelous, right from your oven to your table.
Why You’ll Love This Crème Brûlée Cheesecake
- A real centerpiece – This dish is impressive to serve and not overly complicated to make.
- Best of both worlds – Enjoy the smooth cheesecake texture combined with the crunchy brûlée sugar crust.
- Naturally gluten-free option – By simply swapping the biscuits for a gluten-free version, it accommodates dietary preferences effortlessly.
Preparation Phase & Tools to Use
Before embarking on this culinary journey, prepare your kitchen and workspace to streamline the process. Ensure that your oven is preheated to 160°C (325°F) and line a baking tray with foil. Clear ample counter space for mixing and assembling your cheesecake components. A 9” springform pan is essential for easy removal of the cake post-baking. If possible, use a food processor for crushing the biscuits, ensuring a fine and even texture for the crust. A sturdy rolling pin and a zip-lock bag will suffice if a processor isn’t available.
For the cheesecake filling, you’ll need a mixing bowl and an electric mixer on hand. Make sure all your refrigerated ingredients like cream cheese, sour cream, and eggs are at room temperature to blend smoothly, preventing any lumps in your batter. Additionally, a glass with a flat bottom can assist you in packing the crust evenly into the pan.
Ingredients
- Digestive biscuits (or Graham crackers / gluten-free option)
- Melted butter
- Full-fat cream cheese (Philadelphia recommended for best texture)
- Caster sugar (granulated works too)
- Sour cream (adds tang and balances richness)
- Vanilla extract (or vanilla bean paste/pods)
- Pinch of salt
- Free-range eggs
- Granulated sugar (for the brûlée top – don’t swap for brown sugar)
Instructions
Step 1: Crafting the Biscuit Base
Start by crushing the digestive biscuits into fine crumbs using a food processor. Alternatively, you can place them in a sealed bag and crush them with a rolling pin. Add melted butter to the crumbs and mix until well combined. Firmly press this mixture into the base of a 9” springform pan, ensuring it goes slightly up the sides. Use the base of a glass to pack it tightly. Set the prepared crust aside while you move onto the filling.
Step 2: Creating the Cheesecake Filling
In a large bowl, lightly whisk the cream cheese until smooth and creamy, being careful not to overmix. Gradually add sugar, then incorporate the sour cream, vanilla extract, and a pinch of salt. Stir well, ensuring a homogeneous mixture. Beat the eggs lightly before incorporating them into the cream cheese mixture. Pour the filling over the prepared crust, ensuring an even layer, and set the pan on a foil-lined baking tray to catch any spills during baking. Place it in your preheated oven and let it bake for 50 to 60 minutes, just until the edges are slightly golden and the center appears set but wiggles gently.
Step 3: Crafting the Brûlée Topping
Once your cheesecake is fully chilled, it’s time to add the pièce de résistance. Evenly sprinkle granulated sugar over the top of the cheesecake. Employ a blowtorch to caramelize the sugar, moving in circular patterns to cover the surface evenly. Let the caramelized sugar stand for a few minutes to firm up into a crisp layer before cutting into your sumptuous dessert. If you don’t have a blowtorch, utilize a broiler to achieve the same effect, hovering close by to prevent burning.
Variations
- Protein: Not applicable in this dessert-centric recipe, but consider topping with whipped cream for added texture.
- Vegetables: Simply omit for this decadent treat.
- Spices: Infuse vanilla pods in cream cheese for an added depth of flavor.
Cooking Notes
- Ensure cream cheese is at room temperature to prevent lumpy batter.
- Chill the cheesecake thoroughly for a minimum of four hours to achieve the perfect texture.
Serving Suggestions
- Pair with seasonal berries to complement the creamy texture with a touch of tartness.
- Serve with a dollop of freshly whipped cream for added richness.
Tips
- Use a springform pan for easy release of the cheesecake after baking.
- Allow the cheesecake to cool gradually to avoid cracks.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours (including chilling)
Nutritional Information
- Calories: Approximately 450 per slice
- Protein: Approximately 7g per slice
- Sodium: Approximately 320mg per slice
FAQs
Can I use brown sugar for the brûlée topping?
Although tempting, brown sugar doesn’t work well for brûlée as it doesn’t caramelize properly. Stick to granulated sugar for best results.
What if I don’t have a blowtorch?
No worries! The grill or broiler in your oven can achieve the same golden caramelization. Keep a close eye to avoid burning.
Can I make this cheesecake gluten-free?
Absolutely! Simply swap regular digestive biscuits for gluten-free ones.
Can I prepare this recipe in advance?
This cheesecake is best when prepared a day in advance, allowing the flavors to meld and the texture to fully set.
Conclusion
Wrapping up, this Crème Brûlée Cheesecake is more than a dessert; it’s a star of any dining table, offering a delightful fusion of classic flavors that are sure to impress. With its eye-catching caramel crust and irresistibly creamy interior, this dessert is perfect for those seeking to delight and indulge. Don’t hesitate to try different variations or serving suggestions to personalize your creation. We encourage you to add your spin and share your experiences in the comments below. So, gather the ingredients, follow the steps, and soon enough, you’ll introduce your friends and family to this exquisite treat!
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Crème Brûlée Cheesecake
- Total Time: 5 hours
- Yield: Makes 1 cheesecake
Description
Imagine the silky taste of a baked cheesecake melding perfectly with the beloved classic, crème brûlée. This Crème Brûlée Cheesecake combines the best of both culinary worlds: a buttery biscuit crust for that satisfying base, a luscious cheesecake filling that melts in your mouth, and a caramelized sugar topping, crisp and ready to crack with every slice.
Ingredients
- Digestive biscuits (or Graham crackers / gluten-free option)
- Melted butter
- Full-fat cream cheese (Philadelphia recommended for best texture)
- Caster sugar (granulated works too)
- Sour cream (adds tang and balances richness)
- Vanilla extract (or vanilla bean paste/pods)
- Pinch of salt
- Free-range eggs
- Granulated sugar (for the brûlée top – don’t swap for brown sugar)
Instructions
- Start by crushing the digestive biscuits into fine crumbs using a food processor. Alternatively, you can place them in a sealed bag and crush them with a rolling pin. Add melted butter to the crumbs and mix until well combined. Firmly press this mixture into the base of a 9” springform pan, ensuring it goes slightly up the sides. Use the base of a glass to pack it tightly. Set the prepared crust aside while you move onto the filling.
- In a large bowl, lightly whisk the cream cheese until smooth and creamy, being careful not to overmix. Gradually add sugar, then incorporate the sour cream, vanilla extract, and a pinch of salt. Stir well, ensuring a homogeneous mixture. Beat the eggs lightly before incorporating them into the cream cheese mixture. Pour the filling over the prepared crust, ensuring an even layer, and set the pan on a foil-lined baking tray to catch any spills during baking. Place it in your preheated oven and let it bake for 50 to 60 minutes, just until the edges are slightly golden and the center appears set but wiggles gently.
- Once your cheesecake is fully chilled, it’s time to add the pièce de résistance. Evenly sprinkle granulated sugar over the top of the cheesecake. Employ a blowtorch to caramelize the sugar, moving in circular patterns to cover the surface evenly. Let the caramelized sugar stand for a few minutes to firm up into a crisp layer before cutting into your sumptuous dessert. If you don’t have a blowtorch, utilize a broiler to achieve the same effect, hovering close by to prevent burning.
Notes
Ensure cream cheese is at room temperature to prevent lumpy batter. Chill the cheesecake thoroughly for a minimum of four hours to achieve the perfect texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 320 mg
- Protein: 7 g