If you’re a fan of creamy cheesecakes and the caramelized crunch of a classic crème brûlée, this recipe combines the best of both worlds into one stunning dessert. With a buttery biscuit crust, a velvety cheesecake filling, and a caramelized sugar topping, this Crème Brûlée Cheesecake is a showstopper for any occasion.
It’s indulgent yet surprisingly easy to make, requiring simple ingredients and straightforward steps. The result is a dessert that’s as elegant as it is delicious, with a smooth, creamy interior and a perfectly crackly sugar topping. This cheesecake is perfect for dinner parties, celebrations, or just when you want to treat yourself to something special.
Why You’ll Love This Recipe
- Fusion Dessert: Combines two beloved classics—cheesecake and crème brûlée—into one dessert masterpiece.
- Textural Contrast: The smooth, creamy filling and crisp caramelized topping create a delightful contrast in every bite.
- Make-Ahead Friendly: This cheesecake can be prepared a day in advance, making it perfect for entertaining.
- Customizable: You can add flavors like citrus zest or fresh berries for a twist on the classic recipe.
Let’s dive into the details and learn how to create this irresistible dessert.
Ingredients for Crème Brûlée Cheesecake
the Crust:
- Digestive Biscuits: 170g, crushed – Provides a sturdy and flavorful base for the cheesecake.
- Unsalted Butter: 100g, melted – Binds the biscuit crumbs together for a cohesive crust.
the Cheesecake Filling:
- Full-Fat Cream Cheese: 900g, softened – The rich, creamy foundation of the cheesecake.
- Caster Sugar: 200g – Sweetens the filling and balances the tanginess of the cream cheese.
- Sour Cream: 160g – Adds creaminess and a subtle tang.
- Vanilla Extract: 1½ teaspoons – Enhances the flavor with its warm, aromatic notes.
- Salt: A pinch – Balances the sweetness and enhances the other flavors.
- Large Eggs: 4, room temperature – Provides structure and helps the cheesecake set.
the Brûlée Topping:
- Granulated Sugar: 50g – The key ingredient for the signature caramelized top.
Step-by-Step Instructions
Prepare the Crust
Start by preheating your oven to 160°C (325°F). In a food processor, blitz the digestive biscuits into fine crumbs. If you don’t have a processor, place the biscuits in a sealed plastic bag and crush them with a rolling pin until fine.
Combine the biscuit crumbs with melted butter in a bowl, mixing until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch (23cm) springform pan. Use the bottom of a glass or a measuring cup to smooth the crust. Set the crust aside while preparing the filling.
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy. Gradually add the caster sugar, mixing until well combined and free of lumps.
Add the sour cream, vanilla extract, and a pinch of salt. Mix until smooth, scraping down the sides of the bowl as needed. Gradually incorporate the eggs one at a time, beating on low speed after each addition. This prevents overmixing and helps avoid air bubbles in the batter, which can cause cracks during baking.
Assemble and Bake the Cheesecake
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula. Place the springform pan on a baking sheet to catch any potential drips.
Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center still has a slight wobble when gently shaken. Avoid overbaking, as the cheesecake will continue to set as it cools.
Once baked, remove the cheesecake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake and prevent cracks. Let it cool completely at room temperature before refrigerating for at least 4 hours or preferably overnight to fully set.
Add the Brûlée Topping
After the cheesecake has chilled, remove it from the refrigerator and gently blot any moisture from the surface with a paper towel. Evenly sprinkle the granulated sugar over the top of the cheesecake.
Using a kitchen blowtorch, carefully caramelize the sugar by moving the flame in small circles until the sugar melts and turns a deep amber color. Be cautious not to burn the sugar. Allow the caramelized topping to harden for a few minutes before slicing and serving.
Tips for Success
- Room Temperature Ingredients: Ensure the cream cheese, sour cream, and eggs are at room temperature to achieve a smooth, lump-free batter.
- Avoid Overmixing: Mixing the batter on low speed prevents incorporating too much air, which can cause cracks during baking.
- Prevent Cracks: Loosening the edges of the cheesecake with a knife after baking and cooling it gradually help prevent cracks.
- Perfect Caramelization: Use a blowtorch for even caramelization. If you don’t have one, place the sugared cheesecake under a hot broiler for a few seconds, keeping a close eye to avoid burning.
Recipe Variations
- Citrus Zest: Add grated lemon or orange zest to the filling for a refreshing twist.
- Berry Layer: Spread a layer of fresh or macerated berries over the crust before adding the filling for a fruity surprise.
- Spiced Crust: Use ginger biscuits instead of digestive biscuits for a spiced flavor profile.
- Chocolate Drizzle: Drizzle melted dark chocolate over the caramelized sugar for an extra layer of decadence.
Serving Suggestions
Serve this crème brûlée cheesecake as is for an elegant dessert, or pair it with a side of fresh fruit like raspberries or strawberries. A dollop of whipped cream or a drizzle of caramel sauce can add even more indulgence. For a festive touch, sprinkle edible gold flakes over the brûlée topping.
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Carbohydrates: ~35g
- Protein: ~7g
- Fat: ~32g
- Saturated Fat: ~19g
- Cholesterol: ~150mg
- Sodium: ~350mg
- Sugar: ~25g
Storage and Freezing
- Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Conclusion
This Crème Brûlée Cheesecake is a fusion dessert that combines the creamy decadence of cheesecake with the signature caramelized sugar topping of crème brûlée. It’s a dessert that not only tastes incredible but also looks stunning on any table. Whether you’re serving it at a dinner party, a holiday gathering, or as a treat for yourself, this cheesecake is sure to impress.
The beauty of this recipe lies in its simplicity and versatility. You can stick to the classic version or get creative with flavors and toppings to make it your own. Regardless of how you serve it, this dessert is bound to become a favorite in your recipe collection.
Have you tried this recipe? Share your photos and creative variations in the comments below. Don’t forget to tag me on social media—I’d love to see your creations! Let’s make dessert unforgettable, one slice at a time. 🍮🍰✨
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Crème Brûlée Cheesecake: A Decadent Dessert Fusion
- Total Time: ~5 hours
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This Crème Brûlée Cheesecake fuses the creamy texture of classic cheesecake with the caramelized sugar crunch of crème brûlée for an irresistible dessert.
Ingredients
- For the Crust: Digestive biscuits (170g), melted unsalted butter (100g)
- For the Filling: Full-fat cream cheese (900g), caster sugar (200g), sour cream (160g), vanilla extract (1½ tsp), pinch of salt, large eggs (4)
- For the Topping: Granulated sugar (50g)
Instructions
- Preheat oven to 160°C. Prepare crust by mixing crushed digestive biscuits with melted butter and pressing into a springform pan.
- Beat cream cheese, sugar, sour cream, vanilla, and salt until smooth. Add eggs one at a time. Pour filling over crust.
- Bake for 50–60 minutes, cool at room temperature, then refrigerate for 4 hours or overnight.
- Sprinkle sugar over the chilled cheesecake and caramelize with a blowtorch. Serve and enjoy!
Notes
- Room temperature ingredients ensure a smooth filling.
- Prevent cracks by loosening edges with a knife after baking.
- Store in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion