Get ready for the cheesecake of your dreams! This Crème Brûlée Cheesecake is a creamy, luscious delight that combines the richness of crème patisserie with the irresistible caramelized sugar topping. Plus, it’s a breeze to make, so everyone can enjoy this decadent dessert!
Why You Need to Make This Recipe
Still not convinced? Here’s why you absolutely must give this recipe a try:
- I Make the Best Cheesecakes: Seriously, my cheesecake recipes are top-notch. If you’ve tried my New York Cheesecake, you know what I’m talking about. This Crème Brûlée version is no exception!
- The Perfect Pairing: Crème Brûlée and cheesecake are a match made in dessert heaven. The crispy caramel coating complements the silky cheesecake filling, creating an unbeatable combination of flavors and textures.
- No-Fuss Recipe: Just like my Vanilla Crème Brûlée, this recipe is simple and straightforward. No fancy ingredients or complicated techniques here – anyone can master this cheesecake!
Crème Brûlée Cheesecake
Servings 12
Ingredients
**For the Crust:**
- 200 g Nilla Wafers or Graham Crackers
- 4 tbsp unsalted butter melted (60g)
**For the Crème Patisserie:**
- 1 ½ cups heavy cream 360g
- 4 large eggs
- ⅓ cup sugar 75g
- 1 vanilla bean pod or 1-2 teaspoon vanilla bean paste
**For the Cheesecake Filling:**
- 32 oz full-fat cream cheese 4 8oz blocks, 910g
- 1 cup granulated sugar 220g
- ½ tsp salt
- Crème patisserie from above
- 1.5 tbsp cornstarch sifted
- Lemon juice to taste optional
**For the Topping:**
- 2-4 tablespoon granulated sugar
Instructions
**Making the Crème Patisserie:**
- Whisk together the eggs, sugar, and vanilla until well combined.
- Heat the cream until it simmers, then slowly pour it over the egg mixture while whisking continuously.
- Strain the mixture through a fine sieve twice and set it aside to cool.
**Preparing the Crust:**
- Preheat your oven to 350°F and grease a 9″ springform pan. Wrap aluminum foil around the outside of the pan to prevent water from seeping in.
- Crush the Nilla Wafers or Graham Crackers in a food processor, then mix with melted butter.
- Press the mixture into the bottom of the prepared pan and bake for 7-8 minutes. Reduce the oven temperature to 325°F.
**Making the Cheesecake Filling:**
- In a stand mixer, beat together the cream cheese, sugar, and salt until creamy.
- Slowly add the cooled crème patisserie in three additions, mixing gently after each addition. Stir in the sifted cornstarch and lemon juice.
**Baking the Cheesecake:**
- Pour the cheesecake batter into the pan and tap it on the counter to remove air bubbles.
- Place the pan in a larger tray and add boiling water to the tray for a water bath.
- Bake for 80-85 minutes until the edges are firm but the center is still slightly jiggly.
- Let the cheesecake cool, then chill it in the fridge overnight.
**Brûlée Topping:**
- Remove the cheesecake from the pan and sprinkle sugar on top.
- Use a blowtorch to caramelize the sugar until golden brown.
- Serve and savor every delicious bite!
Notes
– For the best texture, brûlée the topping just before serving each slice.
– Enjoy your Crème Brûlée Cheesecake within a few hours to prevent the caramel topping from becoming soggy.
– Enjoy your Crème Brûlée Cheesecake within a few hours to prevent the caramel topping from becoming soggy.