Crème Brûlée Cheesecake Bars
User Reviews
5
Crème Brûlée Cheesecake Bars
Description
This recipe for Crème Brûlée Cheesecake Bars starts with a crust made from finely crushed graham crackers combined with sugar and melted butter, pressed into an 8x8-inch pan and baked briefly. The cheesecake filling combines cream cheese, sugar, flour, eggs, heavy cream, sour cream, and vanilla, mixed gently to a smooth consistency and poured over the crust. A water bath is suggested to bake the cheesecake evenly and prevent cracking.
The result is a dense yet creamy cheesecake with subtle vanilla flavor and a touch of tang from the sour cream. After baking and cooling, a topping of granulated sugar can be sprinkled and melted shortly before serving to create a crackly caramelized layer reminiscent of crème brûlée.
These bars can be garnished with whipped cream, fresh raspberries, or mint leaves for added visual appeal and fresh contrast. The water bath method helps with even cooking and smooth texture, making this a refined dessert suitable for gatherings or special occasions.
For best results, melt the sugar topping within a few hours before serving to enjoy the crisp caramel layer. The bars can be stored refrigerated and served chilled.
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs from about 9 sheets, finely crushed
- 2 Tbsp granulated sugar
- 6 Tbsp butter melted (preferably salted
Cheesecake filling
- 3/4 cup granulated sugar
- 1 1/2 Tbsp all-purpose flour
- 2 (8 oz) pkgs. cream cheese softened
- 3 egg large
- 3 Tbsp heavy cream
- 3 Tbsp sour cream
- 1 tsp vanilla extract
Topping
- 6 Tbsp granulated sugar
- Whipped Cream fresh raspberries and fresh mint for garnish (optional
Instructions
- For the crust:
- Preheat oven to 350 degrees. Generously butter an 8 by 8-inch baking dish. In a mixing bowl, whisk together graham cracker crumbs and sugar. Pour in butter and use a fork to mix until evenly moistened.
- Press mixture into an even layer in prepared baking dish and bake in preheated oven for 10 minutes. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
- For the filling:
- In a mixing bowl, whisk together 3/4 cup granulated sugar with the flour. Add cream cheese to mixing bowl and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture just until smooth, about 1 minute.
- Add in eggs one at a time and mix just until combined after each addition. Add heavy cream, sour cream and vanilla and blend just until combined. Tap bowl forcefully against countertop about 30 times to release air bubbles.
- Butter the side of the baking dish and pour filling over crust. Set the 8 by 8-inch baking dish into a 13 by 9-inch baking dish (a roasting pan would be fine too) and pour about 3 cups of hot water into the 13 by 9-inch baking dish.*
- Bake in preheated oven until cheesecake is fairly jiggly, about 42 - 45 minutes, then turn oven off and allow cheesecake to rest in warm oven with door closed about 10 minutes longer or until center only slightly jiggles.
- Remove from oven and allow to cool on a wire rack at room temperature 1 hour, then cover and chill 4 hours.
- For the topping:
- Cut bars into squares. Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch (it will melt into beads then bubble, then caramelize and turn to a smooth surface).
- Allow topping to cool then pipe or spoon a small dollop of whipped cream over top, then add a raspberry and garnish with mint.** Store in refrigerator in an airtight container.
Notes
- Prepare a water bath by adding enough water to reach halfway up the sides of the baking dish for even cooking and to reduce cracking.
- Garnish just before serving with whipped cream and fresh raspberries or mint if desired.
- Caramelize the sugar topping within several hours of serving to ensure the best texture and flavor.
User Reviews
Overall Rating
5
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