Crème Brûlée Cheesecake
A delightful fusion of creamy cheesecake and crunchy caramelized sugar topping, perfect for any occasion.
Ingredients
Crust
- 1.5 cups graham cracker crumbs For a crunchy base
- 0.25 cups granulated sugar To sweeten the crust
- 0.5 cups unsalted butter, melted
- 1 tbsp brown sugar To deepen the flavor of the crust
Filling
- 24 oz cream cheese, softened 3 packages for a rich filling
- 0.75 cups granulated sugar For the cheesecake itself
- 1 tsp vanilla extract For fragrance
- 3 large eggs Adding a buttery texture
- 1 cup sour cream For tanginess and creaminess
- 0.5 cups heavy cream For richness
Topping
- 0.25 cups granulated sugar For that perfect topping
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 mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are uniformly coated.
- Firmly press this mixture into the bottom of your springform pan to form a solid crust. Bake the crust for 10 minutes and let it cool.
Filling
- In a large mixing bowl, beat softened cream cheese, 3/4 cup sugar, and vanilla extract until smooth.
- Add the eggs one by one, mixing well after each addition. Stir in sour cream and heavy cream until combined.
- Pour the cheesecake mixture over the cooled crust, smoothing the top. Bake for about 55-60 minutes until the edges are set and the center is slightly jiggly.
Finishing Touch
- Turn off the oven and let the cheesecake cool inside for one hour with the door slightly ajar.
- Refrigerate for at least 4 hours or overnight. Once chilled, sprinkle granulated sugar and brown sugar across the top.
- Using a kitchen torch, caramelize the sugars until they form a golden crust.
- Slice the cheesecake and serve chilled.
Notes
For a smooth batter, use room temperature ingredients. To prevent cracks, avoid overmixing and consider using a water bath when baking. Flavor variations can include orange zest or almond extract.