Description
Silky creme brulee cheesecake blends French elegance with classic American dessert charm. Caramelized sugar crust and creamy filling create a luxurious finale that delights palates with sophisticated sweetness.
Ingredients
Scale
- ¼ cup granulated sugar (for topping)
- 3 large eggs
- 3 (8 oz / 226 g) packages cream cheese, softened
- ½ cup unsalted butter, melted
- ½ cup sour cream
- 1 ½ cups (180 g) graham cracker crumbs
- 1 cup granulated sugar
- 1 tbsp vanilla extract
Instructions
- Crust Preparation: Combine graham cracker crumbs, sugar, and melted butter, pressing the mixture firmly into the bottom of a foil-wrapped 9-inch springform pan. Bake at 325F (163C) for 10 minutes, then allow to cool completely.
- Filling Creation: In a large mixing bowl, whip cream cheese until silky smooth. Gradually incorporate sugar, sour cream, and vanilla, blending thoroughly. Gently fold in eggs one at a time, mixing on low speed until just integrated.
- Water Bath Technique: Transfer the prepared filling over the cooled crust. Position the springform pan inside a larger roasting pan, carefully pouring hot water halfway up the cheesecake’s sides.
- Precision Baking: Slide the water bath into the preheated oven, baking for 50-60 minutes until the center appears slightly wobbly but set. Turn off the oven, crack the door, and allow the cheesecake to rest for one hour.
- Chilling and Caramelizing: Refrigerate the cheesecake for a minimum of 4 hours or overnight. Before serving, generously dust the surface with sugar and use a kitchen torch to create a golden, crisp caramel layer. Allow the caramelized top to set for a few minutes.
- Serving: Slice and present the luxurious creme brulee cheesecake, revealing its creamy interior and crackling caramel topping.
Notes
- Bake cheesecake in a water bath to create gentle, even heat that prevents surface cracks and maintains smooth, creamy texture.
- Allow cream cheese and eggs to reach room temperature before mixing to ensure silky, lump-free filling and consistent blending.
- Use fine granulated sugar for brûlée top and torch slowly in circular motion to achieve even, golden-brown caramel without burning.
- Cheesecake can be prepared 2-3 days in advance and stored covered in refrigerator, making it perfect for advance party planning or special occasions.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg