Description
Creme Brulee Cheesecake brings together two classic desserts in one extraordinary treat that will make your taste buds dance with delight. Creamy cheesecake meets caramelized sugar top, creating a dessert that’s pure indulgence from first bite to last.
Ingredients
Scale
Main Ingredients:
- 900 g cream cheese
- 170 g digestive biscuits
- 4 large eggs
- 200 g caster sugar
Supporting Ingredients:
- 160 g sour cream
- 100 g butter
- 1.5 teaspoons vanilla extract
Finishing Ingredients:
- 50 g granulated sugar
- 1 pinch salt
Instructions
- Crush 170 g of digestive biscuits into fine crumbs using a food processor or rolling pin. Your crumbs should look uniform and sandy.
- Melt 100 g of butter and mix thoroughly with biscuit crumbs until completely combined. Press mixture firmly into bottom and sides of a 9″ springform pan.
- Beat 900 g softened cream cheese in a large mixer bowl until completely smooth and free of lumps. Your mixture should look creamy and light.
- Incorporate 200 g caster sugar into cream cheese. Blend in 160 g sour cream, 1 ½ tsp vanilla extract, and a pinch of salt until well integrated.
- Gently fold 4 lightly beaten eggs into cream cheese mixture on low speed. Stop mixing as soon as eggs are just combined to prevent overworking the batter.
- Pour cheesecake filling into prepared crust. Place springform pan on a foil-lined baking tray to catch potential drips.
- Bake at 160°C / 325°F for 50-60 minutes. Your cheesecake is done when edges are lightly golden and center remains slightly jiggly.
- Remove from oven and let cool at room temperature for 10 minutes. Carefully loosen pan edges with a knife.
- Refrigerate cheesecake for minimum 4 hours, preferably overnight. Chilling helps set the texture perfectly.
- Sprinkle 50 g granulated sugar evenly across chilled cheesecake surface. Use a kitchen blowtorch to caramelize sugar until golden and crisp.
- Allow brûlée topping to set for 3-5 minutes before slicing. If no torch is available, broil for 2-3 minutes watching closely to prevent burning.
Notes
- Always use room temperature cream cheese to ensure a smooth, lump-free filling without overmixing.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping in during baking, which can make your crust soggy.
- Test the cheesecake’s doneness by gently shaking the pan – the center should wobble slightly like soft jelly, not be liquid.
- For a gluten-free version, swap regular biscuits with gluten-free graham crackers or almond flour-based cookies, keeping the same butter-to-crumb ratio.
- Prep Time: 20 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 8
- Calories: 564
- Sugar: 34 g
- Sodium: 204 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 145 mg