Description
Crème Brûlée Cheesecake brings together two classic desserts in a creamy, caramelized dream that will make your taste buds dance. Crack through the crisp caramel top and dive into a silky smooth cheesecake base that delivers pure dessert perfection.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (240 ml) sour cream
Supporting Ingredients:
- 1 ½ cups (180 grams) graham cracker crumbs
- ½ cup (113 grams) unsalted butter, melted
Finishing Ingredients:
- 1 ½ cups (300 grams) granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons (16 grams) all-purpose flour
- ¼ teaspoon salt
Instructions
- Craft a crisp foundation by mixing 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter. Press the mixture firmly into a 9-inch springform pan, creating an even base.
- Preheat your oven to 325°F (160°C). Bake the crust for 10 minutes until lightly golden. Allow the crust to cool completely while preparing the filling.
- Using an electric mixer, blend 24 ounces softened cream cheese with 1 cup sugar until completely smooth and free of lumps. Scrape down the bowl’s sides to ensure even mixing.
- Incorporate 1 cup sour cream into the cream cheese mixture. Add 3 large eggs one at a time, mixing gently after each addition to maintain a silky texture.
- Stir in 2 teaspoons vanilla extract, 2 tablespoons flour, and ¼ teaspoon salt. Mix until ingredients are just combined, avoiding overmixing.
- Pour the batter carefully over the cooled crust. Create a water bath by placing the springform pan inside a larger baking dish and adding hot water halfway up the pan’s sides.
- Bake at 325°F (160°C) for 55-65 minutes. The cheesecake should have set edges with a slight jiggle in the center when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This prevents cracking and ensures a smooth surface.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to allow complete setting and flavor development.
- Before serving, sprinkle ½ cup granulated sugar evenly across the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until it turns a deep golden brown.
- If using an oven broiler, place the cheesecake 3-4 inches from the heat source. Broil for 1-2 minutes, watching carefully to prevent burning.
- Slice with a knife dipped in hot water, wiping the blade clean between each cut for pristine, smooth servings.
Notes
- Let the cream cheese come to room temperature before mixing to avoid lumps and create a smoother cheesecake texture.
- A water bath helps prevent cracking by providing gentle, even heat during baking and keeping the edges from overcooking.
- When torching the sugar topping, move the flame constantly to create an even golden-brown caramel without burning.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg