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Crème Brûlée Cheesecake

Decadent Crème Brûlée Cheesecake to Impress Your Guests

Experience the creamy decadence of Crème Brûlée Cheesecake with a luxurious caramelized topping.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can swap with digestive biscuits for a different flavor.
  • 1/2 cup Unsalted Butter Melted and slightly cooled.
For the Cheesecake Filling
  • 16 oz Cream Cheese Opt for full-fat for the best results.
  • 1 cup Granulated Sugar Use granulated for optimal flavor clarity.
  • 1/2 cup Sour Cream Greek yogurt can be a lighter substitute.
  • 2 tbsp Lemon Juice Brightens flavors.
  • 2 tsp Vanilla Extract Try almond extract for a unique twist.
  • 3 large Eggs Whisk lightly.
For the Pastry Cream
  • 2 cups Whole Milk Nut milk can be a dairy-free alternative.
  • 1/2 cup Sugar (for Pastry Cream)
  • 4 large Egg Yolks
  • 2 tbsp Cornstarch
  • 2 tbsp All-Purpose Flour Sift for even mixing.
  • 2 tbsp Unsalted Butter (for Pastry Cream) Use at room temperature.
For the Caramelized Topping
  • 1/4 cup Granulated Sugar (for Caramelizing) Sprinkle just before serving.

Equipment

  • 9-inch Springform Pan
  • Mixing Bowl
  • Electric Mixer
  • roasting pan
  • Saucepan
  • kitchen torch

Method
 

Crust Preparation
  1. Preheat your oven to 350°F (175°C). Combine melted butter with graham cracker crumbs and a pinch of salt. Press evenly into a 9-inch springform pan. Bake for 8–10 minutes until golden, then cool.
Water Bath Preparation
  1. Wrap the springform pan with aluminum foil to make it watertight. Place it inside a roasting pan and fill the pan with hot water halfway up the sides.
Cheesecake Filling Mixing
  1. Beat cream cheese until smooth. Gradually add sugar, then sour cream, lemon juice, vanilla, and eggs, mixing until just combined.
Cheesecake Assembly
  1. Pour the cheesecake filling over the cooled crust. Place in the water bath and bake at 325°F (160°C) for 60–75 minutes.
Cooling Cheesecake
  1. Turn off the oven and leave the cheesecake inside for 60 minutes. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
Pastry Cream Preparation
  1. Whisk egg yolks and sugar. Add cornstarch and flour, then temper with warm milk. Cook until thickened and fold in butter. Chill.
Pastry Cream Topping
  1. Spread chilled pastry cream evenly over the cheesecake. Smooth with spatula for an even layer.
Caramelizing Sugar
  1. Sprinkle sugar over the pastry cream. Caramelize using a kitchen torch, then let cool before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 150mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 32gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Using a water bath helps keep the cheesecake creamy and prevents cracks. Always caramelize the sugar topping just before serving for the best crunch.

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