Crème Brûlée Cheesecake
User Reviews
4.9
117 reviews
Excellent
Crème Brûlée Cheesecake
Report
This Crème Brûlée Cheesecake combines a gingersnap crust with a rich vanilla bean cream cheese filling, topped by a caramelized sugar layer. The creamy texture of the cheesecake contrasts with the crisp, bittersweet torched sugar surface, creating a dessert that's both smooth and crunchy. The preparation involves baking the crust separately, then creating a custard-like filling involving egg yolks and cream before torching sugar for the distinctive brûlée finish. It's a refined take on classic cheesecake with the additional caramelized sugar layer adding texture and flavor depth.
Description
The Crème Brûlée Cheesecake recipe starts with a gingersnap cookie crust mixed with sugar, salt, and melted butter, pressed into a springform pan and baked to a golden crisp base. The cheesecake filling consists of cream cheese blended with sugar, vanilla bean paste, salt, heavy cream, and egg yolks, which gives the filling a rich and dense yet creamy consistency similar to classic cheesecake but with custard influences. The cheesecake is baked carefully in a water bath to keep moisture steady and prevent cracks.
Once cooled, the top is sprinkled with superfine sugar, which is then torched to create a thin, caramelized crust reminiscent of crème brûlée’s signature hard sugar top. This adds a delicate crunch contrasting with the smoothness of the interior. The cheesecake can be garnished with fresh raspberries, adding a bright note to balance the rich cream and caramel.
The torching step requires care to avoid burning the crust or foil wrapping the pan. The recipe advises multiple layers of foil for water bath baking to protect the crust and prevent sogginess. The use of vanilla bean paste or scraped vanilla bean pods enhances the aromatic flavor of the filling. This dessert blends textures and flavors from two classic sweets into a distinctive cheesecake experience.
Share:
Ingredients
For the crust:
- 1 & 3/4 cups gingersnaps about 35*
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter
For the cheesecake:
- 3 (8-oz. packages) cream cheese room temperature
- 1 & 1/3 cups sugar
- 1 tablespoon vanilla bean paste **
- 1/4 teaspoon salt
- 1 & 1/2 cups heavy cream
- 10 large egg yolk
- 2-3 tablespoons superfine sugar **** for torching
- raspberry to garnish
Instructions
For the crust:
- Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan. Tear off an 18-inch square of heavy duty aluminum foil. (Reynolds is best) Set the pan in the center of the square and carefully wrap the foil up over the edges of the pan, crimping at the top so that it is secure. Repeat with a second sheet of foil. Be very gentle so it doesn't tear. Repeat again with a 3rd sheet of foil.**
- Use a food processor to pulse the gingersnaps into fine crumbs. Add 2 tablespoons sugar, 1/4 teaspoon salt, and 5 tablespoons melted butter and combine.
- Press the crumbs into the bottom of the prepared pan. Use the bottom of a glass to press it into an even layer. Don't do a side crust. (I'm usually very pro-side-crust, but it's hard to keep it from burning when you are torching the sugar later.)
- Bake at 350 for 10 minutes. Be careful not to tear the foil.
- Remove from the oven and let cool while you make the filling.
For the cheesecake:
- Lower the oven temperature to 325 degrees F.
- In a large bowl or stand mixer, beat the cream cheese for 4 minutes, making sure to scrape the sides.
- Add 1 and 1/3 cup sugar, vanilla bean paste, and 1/4 teaspoon salt, and beat for another 4 minutes, scraping sides.
- Meanwhile, add the cream to a small pot on the stove. Heat over medium low heat until it is warm. You don't want it to bowl.
- While that is heating up, crack 10 egg yolks into a mixing bowl. (Save the egg whites for something else!)
- Beat the egg yolks for about 2 minutes, until they are pale.
- Pour the heated cream through a fine mesh strainer into a large pourable glass measuring cup (or anything that pours).
- While the beaters in the egg yolks are on, slowly add the warm cream. If you are not mixing while you do this, the eggs will curdle. Enlist help if you can. Don't try to take a photo during this step. I'm just watching out for you.
- Once all of the hot cream has been incorporated with the egg yolks, it's time to slowly pour that into the cream cheese mixture. I find this is easiest to do from a pourable measuring cup, but if you are dexterous enough to do it from the mixing bowl then go for it.
- Beat the cream cheese and slowly pour in the egg-cream mixture. Make sure you scrape the sides and get out all the lumps. The batter will be pretty thin.
- Transfer the foil-wrapped crust into a large high-sided skillet, or a roasting pan.
- Pour the batter into the gingersnap crust, forming an even layer on top.
- Fill the skillet or roasting pan with HOT water from the tap. You want the water to go at least halfway up the pan of the cheesecake.
- Carefully transfer the water bath to the oven.
- Bake at 325 for about 1 hour and 35 minutes. You will know it is done when it is mostly set in the center and doesn't jiggle too much when you shake it. (some movement is ok--it will continue to set as it cools. It just shouldn't be liquidy.) If the cheesecake starts to brown, turn off the oven.
- At this point you can either crack the door of the oven and let the cheesecake come to room temperature inside the oven. I removed the cheesecake but left it in the water bath for a couple hours so that there wasn't a drastic change in temperature.
- When the cheesecake is mostly cool, remove from the water bath, and remove the foil. Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
- When you are ready to serve, remove the plastic wrap and carefully loosen the sides of the pan. I didn't use a knife, just release the spring very slowly.
- Sprinkle about 2 tablespoons superfine sugar all over the top of the cheesecake. (Or just the portion you plan to eat. Once the crunchy topping is refrigerated, it doesn't stay hard)
- Use the torch to caramelize the sugar. See photos. This can take several minuets if you are doing the whole cheesecake. Keep the torch moving at all times. The sugar is caramelized when it just starts to bubble and smoke.
- Let sit for a minute for the sugar to harden.
- Garnish with fresh raspberries.
Notes
- Gingersnaps for the crust can be substituted with graham cracker or Nilla Wafer crumbs for a different flavor.
- Vanilla bean paste can be replaced by using a whole vanilla bean, scraping the seeds into the filling and simmering the pod with cream for added flavor.
- Wrapping the springform pan in three layers of heavy-duty foil protects the crust during water bath baking and prevents sogginess.
- Superfine sugar aids caramelization during torching but regular sugar processed in a blender until finer can be used as a substitute.
Nutrition Information
Show Details
Serving
1slice
Calories
549kcal
(27%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
311mg
(104%)
Potassium
146mg
(3%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
1187IU
(24%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 549kcal | 27% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 311mg | 104% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 1187IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
117 reviews
Excellent
Other Recipes
You'll Also Love
