Decadent crme brle cheesecake recipe Easy technique delivers a delicious unique dessert Creamy caramelized perfection in every bite
Ingredients
Scale
For the Crust:
1 ½ cups graham cracker crumbs (about 12 full sheets)
5 tablespoons unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ½ cups granulated sugar
¾ cup sour cream
1 teaspoon vanilla extract
4 large eggs
For the Crème Brûlée Topping:
1 cup heavy cream
¼ cup granulated sugar, plus extra for brûléeing
1 teaspoon vanilla extract
4 large egg yolks
Instructions
Prepare the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. For a perfectly even crust, use the bottom of a measuring cup to press it down. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool slightly while you prepare the filling.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until well combined. Stir in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can introduce air and cause the cheesecake to crack. Pour the filling over the cooled crust.
Bake the Cheesecake: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan (this is called a water bath). Bake in the preheated oven at 325°F (165°C) for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour to prevent cracking. Remove from the water bath and let cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight.
Prepare the Crème Brûlée Topping: In a medium saucepan, heat the heavy cream and ¼ cup sugar over medium heat until simmering. Remove from heat. In a separate bowl, whisk together the egg yolks and vanilla extract. Slowly drizzle a small amount of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Pour the egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (do not boil!). Remove from heat and strain the mixture through a fine-mesh sieve to remove any lumps.
Assemble and Brûlée: Pour the Crème Brûlée topping evenly over the chilled cheesecake. Refrigerate for at least 30 minutes to allow the topping to set slightly. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of the Crème Brûlée. Use a kitchen torch to caramelize the sugar, moving the flame constantly to avoid burning. Alternatively, you can place the cheesecake under the broiler for a few minutes, watching closely to prevent burning.
Notes
For a lighter version, consider using low-fat cream cheese and Greek yogurt instead of sour cream. For a gluten-free option, use gluten-free graham crackers or almond flour for the crust.
Prep Time:30 minutes
Cooling and Refrigeration:7 hours
Cook Time:1 hour 60 minutes - 1 hour 70 minutes
Category:Dessert
Method:Baking
Nutrition
Serving Size:1 slice (approximately 1/12 of the cheesecake)
