Crème Brûlée Cheesecake

Crème Brûlée Cheesecake is the ultimate fusion of two iconic desserts: the silky, custard-like elegance of classic crème brûlée and the rich, creamy decadence of a traditional cheesecake. This hybrid dessert features a velvety cheesecake filling, a crisp graham cracker crust, and a signature crackly brûléed sugar topping. It’s luxurious, impressive, and surprisingly approachable—even for beginner bakers.

Below is an expanded, in-depth recipe with detailed steps, technique tips, and helpful notes so you can create a flawless, show-stopping cheesecake every time.

⭐ Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
  Finely ground crumbs pack more tightly and help form a sturdy crust.

• 1/4 cup melted butter
  Acts as the binder and adds flavor.

• 2 tablespoons sugar
  Adds sweetness and helps the crust caramelize slightly.

For the Cheesecake

• 3 (8 ounce) packages cream cheese, softened
  Room-temperature cream cheese ensures a smooth, lump-free batter.

• 1 cup granulated sugar
  Sweetens the filling without making it too heavy.

• 1/2 cup sour cream
  Adds tanginess and helps create a silky texture.

• 3 large eggs
  Essential for structure; room temperature eggs incorporate better.

• 1 teaspoon vanilla extract
  Enhances sweetness and flavor.

• 1/4 teaspoon salt
  Balances the overall sweetness.

• 1 cup heavy cream
  Whips into soft peaks to lighten the filling.

• 1/4 cup granulated sugar
  Added to the heavy cream before whipping.

• 1 teaspoon vanilla extract
  To flavor the whipped cream.

For the Brûlée Topping

• 1/4 cup granulated sugar
  Sprinkled on top and torched to form the classic crunchy caramel layer.

⭐ Instructions

🔸 Part 1 — Make the Crust

1. Preheat the Oven

Begin by heating your oven to 350°F (175°C). Proper preheating ensures the crust bakes evenly.

2. Mix the Crust Ingredients

In a medium-sized mixing bowl, stir together:

• graham cracker crumbs

• melted butter

• sugar

The mixture should resemble slightly damp sand and hold together when pressed between your fingers.

3. Press Into the Pan

Pour the mixture into a 9-inch springform pan.
Using the bottom of a measuring cup or glass, press the crumbs firmly and evenly across the bottom. A compact crust prevents cracking and ensures the slices hold together beautifully.

4. Bake and Cool

Bake for 10 minutes, then remove and let the crust cool completely.
This step slightly toasts the crust, giving it a deeper flavor and firmer structure to support the creamy filling.

⭐ Part 2 — Make the Cheesecake Filling

1. Beat the Cream Cheese

Using a stand mixer or hand mixer, beat the softened cream cheese until it’s smooth, creamy, and free of lumps.
This usually takes 2–3 minutes.

2. Add Sugar and Sour Cream

Gradually add the granulated sugar while mixing at medium speed.
Then beat in the sour cream until fully incorporated.
Scrape down the sides and bottom of the bowl to avoid unmixed pockets.

3. Add Eggs, Vanilla, and Salt

Add the eggs one at a time, mixing gently after each addition.
Then mix in the vanilla extract and salt.
Be careful not to overmix—too much air in the batter can cause cracks.

4. Whip the Heavy Cream

In a separate bowl, whisk:

• heavy cream

• 1/4 cup granulated sugar

• 1 teaspoon vanilla

Whip until soft peaks form. This aerated cream creates a lighter, mousse-like cheesecake texture.

5. Fold Whipped Cream Into Cheesecake Batter

Gently fold the whipped cream into the cream cheese mixture using a spatula.
Do this slowly to keep the airy texture intact.

6. Pour Batter Over the Crust

Pour the filling into the cooled crust and smooth the top.

⭐ Part 3 — Bake the Cheesecake

1. Prepare a Water Bath (Bain-Marie)

Wrap the outside of the springform pan in two layers of heavy-duty foil to prevent water leakage.

Place the pan inside a large roasting pan.

2. Add Hot Water

Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan.
A water bath ensures gentle, even baking and helps prevent cracks.

3. Bake

Bake at 350°F (175°C) for 50–60 minutes.
The cheesecake should be mostly set with a slight jiggle in the center.

4. Cool Slowly

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
This gradual cooling prevents sudden temperature changes that can cause cracks.

5. Chill Completely

Remove the cheesecake from the water bath, then refrigerate for at least 4 hours, preferably overnight, for best texture.

⭐ Part 4 — Make the Brûlée Topping

Once chilled and set:

1. Remove the cheesecake from the refrigerator.

2. Sprinkle 1/4 cup granulated sugar evenly over the surface.

3. Using a kitchen torch, caramelize the sugar in a sweeping motion until it turns golden and glassy.

   • Avoid staying in one spot too long to prevent burning.

4. Allow the sugar to harden for 1–2 minutes.

This forms the signature crackable caramel crust—the highlight of the dessert.

⭐ Serve

Slice with a warm knife for clean cuts.
Tap the top to enjoy the satisfying crack of the brûlée layer before taking your first creamy, decadent bite.

Serve immediately for the perfect contrast between cold cheesecake and warm caramelized sugar.