Crème Brûlée Cheesecake

Why Make This Recipe

Crème Brûlée Cheesecake is a delightful mix of two beloved desserts: crème brûlée and cheesecake. This recipe offers a rich and creamy treat that will impress friends and family. The crunchy caramelized sugar topping adds a lovely contrast to the smooth cheesecake, making each bite a heavenly experience. Whether it’s a special occasion or a simple weekend treat, this cheesecake is sure to satisfy your sweet cravings.

How to Make Crème Brûlée Cheesecake

Ingredients:

• 170 g digestive biscuits
• 100 g butter, melted
• 900 g cream cheese, softened to room temperature
• 200 g caster sugar
• 160 g sour cream
• 1 ½ teaspoons vanilla extract
• Pinch of salt
• 4 large eggs, room temperature (lightly beaten)
• 50 g granulated sugar

Directions:

To make the crust:

1. Preheat your oven to 180°C (350°F).
2. Crush the digestive biscuits in a bowl until they are fine crumbs.
3. Combine the biscuit crumbs with melted butter and mix well.
4. Press the crumb mixture into the bottom of a springform pan to create an even layer.
5. Bake for 10 minutes, then remove from the oven and let it cool.

To make the cheesecake:

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Gradually add the caster sugar, sour cream, vanilla extract, and salt. Mix until well combined.
3. Slowly add the eggs, one at a time, mixing gently after each addition.
4. Pour the cheesecake mixture over the cooled crust.
5. Bake for 50-60 minutes or until the center is slightly set but still jiggly.
6. Turn off the oven and leave the cheesecake inside for an hour to cool slowly.
7. Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.

Make the crème brûlée topping:

1. Once the cheesecake is chilled, sprinkle the granulated sugar evenly over the top.
2. Using a kitchen torch, caramelize the sugar until it forms a crispy top. If you don’t have a torch, you can place the cheesecake under a broiler for a minute or two, but watch closely to prevent burning.

How to Serve Crème Brûlée Cheesecake

Serve your Crème Brûlée Cheesecake chilled, cut into slices. The caramelized top should be crackly crisp. You can add fresh berries or whipped cream on the side for extra sweetness and presentation.

How to Store Crème Brûlée Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It will keep well for up to 5 days. If you plan to store it for longer, it’s best to keep the caramelized topping separate until you serve it.

Tips to Make Crème Brûlée Cheesecake

• Make sure the cream cheese is at room temperature for easier mixing.
• Don’t overbeat the eggs; mix just until combined to keep the cheesecake from cracking.
• If using a broiler for caramelizing the sugar, keep the door slightly open and watch closely to avoid burning.

Variation

You can add a hint of citrus flavor by mixing in lemon zest or orange zest to the cheesecake batter. Alternatively, try using flavored extracts like almond or hazelnut for a unique twist.

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s great to make this cheesecake a day in advance. Just add the caramelized topping just before serving.

What can I use instead of digestive biscuits?
Graham crackers or Oreo cookies are good substitutes for the crust.

How do I know when the cheesecake is done?
The edges should be set, but the center should have a slight jiggle when you gently shake the pan.

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