Creme Brulee Cheesecake Recipe: A Fusion of Two Classic Desserts
Few desserts can claim the legendary status of crème brûlée, nor can many cakes rival the admiration that a well-made cheesecake demands. Our fusion of these two iconic desserts, crème brûlée cheesecake, allows you to indulge in a singularly exquisite treat that marries the best of both worlds. This recipe is not only a show-stopper at dinner parties but also remarkably straightforward, making it a delightful project for any weekend culinary adventure.
Every family gathering has its own array of traditional recipes, and for us, it was always about desserts that made everyone swoon. This cheesecake quickly became a family favorite after its first debut at my cousin’s birthday. The entire family was captivated by the rich, creamy texture and the contrasting snap of burnt sugar. My mother often says this is her favorite reminiscing treat that always brings back delightful memories of laughter and shared moments under our oak tree.
Why You’ll Love This Recipe
This delightful recipe captures the essence of crème brûlée combined with the creamy richness of cheesecake, making it a dessert worth savoring. You’ll love how this fusion balances complexity and ease, allowing you to achieve a gourmet experience with everyday ingredients. Plus, the caramelized sugar top gives an exciting contrast to the smooth and creamy filling beneath. Its elegant presentation makes it perfect for special occasions and sure to impress your family and friends.
Ingredients Notes
This recipe relies on high-quality cream cheese and fresh cream for its luxurious texture. Opt for vanilla beans if available; they provide a superior flavor profile compared to extract. Ensure you have superfine sugar on hand for the caramelized topping as it melts more uniformly, creating that perfect crispy finish. For those allergic to gluten, a gluten-free graham cracker crust works wonderfully as a substitute.
Recipe Steps
Step 1
Preheat your oven to 325°F (163°C). Begin by preparing a graham cracker crust. Combine crushed graham crackers, melted butter, and a touch of sugar until the mixture resembles wet sand. Press firmly into the bottom of a springform pan and bake for 10 minutes.
Step 2
For the filling, beat the cream cheese until smooth. Gradually add sugar, then introduce eggs one at a time. Incorporate vanilla and heavy cream, ensuring the mixture remains lump-free. Pour the filling over the crust.
Step 3
Bake the cheesecake in a water bath to prevent cracking – wrap the pan’s exterior with foil and place it in a larger pan filled with an inch of water. Bake for approximately 1 hour until the outer edges are firm, but the center jiggles slightly.
Step 4
Cool the cheesecake in the turned-off oven with the door ajar. Afterward, refrigerate it for at least 4 hours or overnight to set completely.
Step 5
Before serving, sprinkle an even layer of superfine sugar on top and torch it until the sugar melts and forms a golden, crunchy surface. Allow the topping to cool briefly before indulging.
Storage Options
Keep any leftovers covered tightly in the refrigerator for up to five days. This cheesecake also freezes beautifully; slice it, wrap each piece in foil, and place them in an airtight container for up to three months. To reheat, simply leave the slices at room temperature for about an hour before serving.
Variations & Substitutions
For a nutty twist, add chopped toasted pecans to the crust mixture. If you’re seeking a sugar-free option, erythritol can replace the sugar used for the filling. Adapt the flavor by incorporating a hint of citrus zest for a fresh brightness against the creamy base. Lactose-intolerant friends can use lactose-free cream cheese and yogurt as substitutes.
Frequently Asked Questions
Can I make this recipe without a blowtorch? Yes, if you don’t have a blowtorch, you can achieve the caramelization effect by placing the sugared cheesecake under a broiler for 1-2 minutes. Keep a close eye on it to prevent burning.
What is the secret to a smooth cheesecake texture? The key to a silky texture is starting with room temperature ingredients, ensuring the cream cheese blends smoothly. Avoid overmixing, which can incorporate too much air into the batter, leading to cracks.
Can I use pre-made crusts? Certainly, a pre-made graham cracker crust is a convenient option if you’re short on time. However, remember that baking times may vary slightly, and extra care in protecting the crust from overbrowning might be necessary.
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Creme Brulee Cheesecake Recipe: A Fusion of Two Classic Desserts
Ingredients
Main Ingredients
- 2.5 cups cream cheese softened
- 1.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 units large eggs room temperature
- 1.5 cups heavy cream
- 1 cup graham cracker crumbs
- 5 tablespoons unsalted butter melted
Instructions
Preparation Steps
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and 1 cup of sugar until smooth. Add vanilla extract and mix well.
- Add eggs one at a time, beating well after each addition. Pour in heavy cream and mix until just combined.
- Pour the cheesecake batter over the crust. Bake for 60 minutes or until the center is set but still jiggles slightly.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight.
- Sprinkle the remaining sugar evenly over the top of the cheesecake. Use a culinary torch to caramelize the sugar until golden brown.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
