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Crème Brûlée Cheesecake

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A rich, vanilla bean cheesecake baked in a water bath with a crisp caramelized sugar top, combining creamy cheesecake texture with crème brûlée-style brûléed sugar.

Ingredients

  • Crust: 1 1/2 cups (180 g) graham cracker crumbs
  • Crust: 1/4 cup (50 g) light brown sugar
  • Crust: 6 tablespoons (85 g) unsalted butter, melted
  • Filling: 32 ounces (907–910 g) full‑fat cream cheese, room temperature (four 8‑oz blocks)
  • Filling: 1 1/3 to 1 1/2 cups (266–315 g) granulated sugar
  • Filling: 1/2 cup (120 g) sour cream (or 1/2 cup full‑fat cream for some versions)
  • Filling: 1 1/2 cups (360 mL) heavy cream or crème pâtissière added (optional, depending on version)
  • Filling: 4 large eggs plus 2 egg yolks (or total 6 yolks in pâtissière style recipes), room temperature
  • Filling: 2 teaspoons vanilla extract or 1–2 vanilla bean pods (seeds scraped)
  • Filling: 2 tablespoons cornstarch (optional, for stability)
  • Filling: 1/4 teaspoon kosher salt
  • Topping: 1/4 cup (50 g) granulated sugar (for caramelizing the top)

Instructions

  1. Preheat oven to 325°F (163°C). Prepare a 9‑inch springform pan: grease sides and line the bottom with parchment; wrap the outside with foil for a water bath.
  2. Make crust: Combine graham cracker crumbs and brown sugar, stir in melted butter until evenly moistened; press firmly into bottom of prepared pan. Bake 8–10 minutes until set, then cool while making filling.[3][5]
  3. Prepare filling: Beat room‑temperature cream cheese on medium speed until smooth; add granulated sugar and beat until creamy.[3][5]
  4. Add flavorings and dairy: Mix in vanilla (seeds or extract), sour cream (or cream), and salt until combined. Scrape bowl as needed.[3][4]
  5. Add eggs: Add eggs one at a time, mixing just until incorporated and avoiding overmixing.[3]
  6. Stabilize (optional): Sift in cornstarch and mix briefly to combine.[1][2]
  7. Assemble and bake in a water bath: Pour batter into crust, place springform pan inside a larger roasting pan, pour boiling water into roasting pan to come halfway up sides of springform, and bake at 325°F (163°C) for about 55–75 minutes (or lower temp method ~280°F/140°C for 60–75 minutes) until center is just set with slight jiggle.[2][3][5]
  8. Cool and chill: Turn oven off, crack oven door and let cheesecake cool in oven 1 hour, then remove and cool to room temperature. Refrigerate at least 6 hours or preferably overnight until fully chilled.[3][6]
  9. Brûlée the top: Sprinkle an even layer (about 2–4 tablespoons) of granulated sugar over chilled cheesecake and use a kitchen torch to caramelize until golden and crisp. Alternatively, broil briefly, watching closely to avoid burning.[1][4][6]

Notes

1) Use full‑fat cream cheese and room‑temperature ingredients for a smooth batter.[3][5]
2) To prevent cracks, avoid overmixing after adding eggs and bake in a water bath; cool slowly in the oven before chilling.[3][5]
3) If you don’t have a torch, use the oven broiler briefly and watch closely to prevent burning.[1][6]

Nutrition

Find it online: https://www.rapidrecipes.blog/creme-brulee-cheesecake-recipe/