Here’s a delicious way to combine the rich creaminess of cheesecake with the caramelized top of a classic crème brûlée:
🍰 Crème Brûlée Cheesecake Recipe
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz (680 g) cream cheese, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup heavy cream
Crème Brûlée Topping
- ¼ cup granulated sugar (for caramelizing)
Instructions
1️⃣ Prepare the Crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then let cool.
2️⃣ Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Gradually add sugar and vanilla.
- Add eggs one at a time, mixing gently.
- Stir in heavy cream until smooth.
3️⃣ Bake the Cheesecake
- Pour filling over cooled crust.
- Bake 50–60 minutes at 325°F (160°C), or until edges are set and center slightly jiggles.
- Cool to room temperature, then refrigerate at least 4 hours, preferably overnight.
4️⃣ Create the Crème Brûlée Top
- Sprinkle ¼ cup sugar evenly over chilled cheesecake.
- Use a kitchen torch to caramelize the sugar until golden brown and crisp.
- Alternatively, broil for 1–2 minutes, watching carefully to avoid burning.
🍓 Optional Garnishes
- Fresh berries (strawberries, raspberries, blueberries)
- Whipped cream
- A drizzle of chocolate or caramel
Tips for Success
- Room temperature ingredients make a smoother cheesecake.
- Torching sugar just before serving keeps it crisp.
- Use a water bath to prevent cracks if desired (wrap pan in foil and place in a larger pan with hot water).
If you like, I can also give you a quick “no-bake” version of Crème Brûlée Cheesecake that’s just as creamy and perfect for summer. Do you want me to do that?
