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Crème Brûlée Cheesecake Recipe

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This decadent Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with the caramelized sugar crust of a crème brûlée, delivering a luxurious dessert experience. A buttery digestive biscuit crust forms the base, topped with a smooth and flavorful cheesecake filling, finished with a crisp layer of caramelized sugar for that perfect crackling texture.

Ingredients

For the crust:

  • 170 g digestive biscuits
  • 100 g butter, melted

For the cheesecake:

  • 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

For the topping:

  • 50 g granulated sugar

Instructions

  1. Prepare the crust: Crush the digestive biscuits finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crushed biscuits with the melted butter until evenly mixed. Press the mixture firmly and evenly into the base of a springform pan to form the crust. Chill in the refrigerator while preparing the filling.
  2. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with caster sugar until smooth and creamy. Add the sour cream, vanilla extract, and a pinch of salt, mixing well to combine. Gradually add the lightly beaten eggs, stirring gently until the mixture is combined and smooth, being careful not to overmix.
  3. Bake the cheesecake: Pour the cheesecake batter over the chilled crust in the springform pan. Place the pan in a preheated oven at 160°C (320°F). Bake for approximately 50-60 minutes or until the edges are set but the center still slightly wobbles when gently shaken. Avoid overbaking to maintain a creamy texture.
  4. Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it set completely and develop flavor.
  5. Caramelize the topping: Just before serving, evenly sprinkle the 50 g of granulated sugar over the top surface of the chilled cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden, crisp crust similar to crème brûlée. Allow the sugar topping to harden for a few minutes before slicing.

Notes

  • Use room temperature ingredients to ensure a smooth batter and prevent cracking.
  • Avoid overmixing the batter to keep the cheesecake creamy and prevent cracks.
  • Use a water bath during baking if possible to reduce cracking and ensure even cooking.
  • If you don’t have a kitchen torch, you can caramelize the sugar under a grill/broiler but watch carefully to avoid burning.
  • Let the cheesecake chill thoroughly for the best texture and flavor.

Find it online: https://justsosavory.com/creme-brulee-cheesecake-recipe/