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Creme Brûlée Cheesecake Recipe

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4.2 from 7 reviews

This Creme Brûlée Cheesecake combines the creamy texture of classic cheesecake with the crispy caramelized sugar topping reminiscent of creme brûlée. Featuring a buttery digestive biscuit crust, smooth cream cheese filling infused with vanilla bean, and a delicate caramelized sugar finish, this dessert is perfect for special occasions or indulgent treats. The cheesecake is baked in a water bath to ensure a silky consistency and served chilled with a crunchy, golden sugar crust.

Ingredients

Crust

  • 200 g digestive biscuits (about 12-14 biscuits) or graham crackers
  • 85 g butter, melted and slightly cooled
  • 2 tbsp brown sugar, tightly packed
  • Pinch of salt (omit if using salted butter)

Filling

  • 750 g cream cheese, softened
  • 190 g sour cream, room temperature
  • 220 g caster sugar
  • 3 large eggs, room temperature
  • 1 vanilla bean pod or 1 tbsp vanilla bean paste
  • 2 tsp lemon juice (optional)
  • ½ tsp fine salt

Topping

  • 55 g caster sugar

Instructions

  1. Make the biscuit base. Preheat the oven to 180°C (160°C fan/350°F). Lightly grease a 23 cm (9-inch) springform cake tin and line the base with parchment paper. Wrap the outside in multiple layers of heavy-duty foil to waterproof. Crush the biscuits into fine crumbs using a food processor or by crushing in a sealed bag with a rolling pin. In a bowl, mix the crumbs with brown sugar and salt, then stir in the melted butter until the mixture resembles coarse, wet sand.
  2. Prepare the crust. Press the biscuit mixture firmly and evenly into the bottom and slightly up the sides of the prepared tin using a flat-bottomed glass or measuring cup. Bake for 10-12 minutes until lightly golden and toasted. Set aside to cool while preparing the filling.
  3. Prepare the cheesecake filling. Reduce the oven temperature to 160°C (140°C fan/325°F). In a large bowl or stand mixer fitted with paddle attachment, beat cream cheese on low speed for about 30 seconds until smooth. Add sour cream and caster sugar, beat until creamy. Beat in eggs one at a time, then add vanilla bean, optional lemon juice, and salt. Scrape bowl sides to combine thoroughly.
  4. Assemble and bake in a water bath. Pour the filling into the cooled biscuit crust and smooth the top with a spatula. Tap the tin lightly on the counter to release air bubbles. Place the cake tin inside a large roasting dish or oven-safe pan, leaving at least 2 cm space on all sides. Boil water and carefully pour into the roasting dish until water reaches about 3 cm (1 inch) deep or halfway up the cake tin sides. Place in the middle rack of the oven and bake for 60-75 minutes until edges are set and puffed, center slightly wobbly. Cover loosely with foil if browning excessively.
  5. Cool and chill the cheesecake. Turn off the oven, crack door open, and leave the cheesecake in the water bath for 1 hour. Remove from water bath, discard foil, and transfer to wire rack to cool completely. Cover tightly with cling film and chill in the refrigerator for at least 4 hours, preferably overnight.
  6. Caramelize the sugar topping. Run a knife around cheesecake edges to loosen and remove the springform ring. Blot any moisture from the top with a paper towel. Evenly sprinkle the surface with 55 g caster sugar. Using a kitchen torch, caramelize the sugar by moving the flame evenly in a circular motion until golden brown and crisp (2-3 minutes). Alternatively, use the oven broiler method as described in notes. Allow the sugar topping to harden before slicing and serving.

Notes

  • The digestive biscuit crust can be substituted with graham crackers or other similar plain cookies.
  • Wrapping the cake tin with multiple layers of heavy-duty foil ensures no water seeps into the cheesecake during the water bath baking.
  • Using room temperature ingredients, especially cream cheese and eggs, helps create a smooth, lump-free filling.
  • Lemon juice is optional but adds a subtle brightness to the cheesecake flavor.
  • If you don't have a kitchen torch, place the sugared cheesecake under a hot oven broiler for 2-4 minutes, watching carefully to prevent burning, to caramelize the topping.

Find it online: https://miracooking.com/creme-brulee-cheesecake-recipe/