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