Crème Brûlée Cheesecake Recipe
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Additional Time
8 hrs
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Total Time
11 hrs
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Servings
12 slices
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Calories
523 kcal
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Course
Dessert, Baked Goods
Crème Brûlée Cheesecake Recipe
Description
This Crème Brûlée Cheesecake recipe begins with a base made from graham cracker crumbs combined with sugar and melted butter pressed evenly into a springform pan and baked briefly to set. The filling blends room temperature cream cheese and sugar beaten until smooth, then incorporates heavy cream, sour cream, fresh lime juice, vanilla bean paste, kosher salt, eggs, and cornstarch, creating a rich and slightly tangy custard.
The batter is poured over the prepared crust and baked at a higher heat to set the cheesecake while maintaining a creamy interior. Once cooled, the surface is topped with granulated sugar and caramelized, replicating the brûlée effect to add a crisp, caramelized sugar topping contrasting the smooth cheesecake beneath.
This dessert combines the velvety texture of cheesecake with the subtle citrus brightness and the crisp brûlée topping, making it an elegant treat that can be served at special occasions or as a decadent finish to any meal.
For storing, keep the cheesecake refrigerated in an airtight container for up to 3 days or freeze for up to one month. Proper cooling before caramelizing the topping is important to prevent melting the sugar prematurely.
Ingredients
For the Crust
- 2¾ cups graham cracker crumbs (from about 25 cracker sheets)
- ⅓ cup granulated sugar
- 9 tablespoons butter melted (1⅛ sticks, unsalted
For the Cheesecake
- 24 ounces cream cheese room temperature (3 bricks)
- 10 tablespoons granulated sugar
- ⅔ cup heavy cream room temperature
- ⅓ cup sour cream room temperature
- 1½ tablespoons lime juice (from ¾ lime)
- 1½ teaspoons vanilla bean paste
- 1 teaspoon kosher salt
- 4 egg room temperature, large
- 2 tablespoons cornstarch
For the Topping
- ⅓ cup granulated sugar
Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray with nonstick spray. Set aside.
- To make the crust, whisk the graham cracker crumbs and sugar together in a medium-sized bowl. Add in the butter and stir until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan in an even layer.
- Place the pan into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly as you make the cheesecake batter. Increase the oven heat to 400°F
- Place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure that the mixture is creamy and that no lumps of cream cheese remain.
- Add in the heavy cream, sour cream, lime juice, vanilla bean paste, and salt, and mix until fully incorporated, about 30 seconds.
- Mix in the eggs until combined, then add in the cornstarch and mix until combined.
- Pour the batter into the springform pan onto the crust. Smooth the top out as well as possible.
- Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1 inch of water to create a water bath. Place the pans into the oven to bake for 15 minutes. Reduce the heat to 250°F and bake for 1 hour and 10 minutes.
- Once baked, turn the heat off and leave the cheesecake in the oven to cool for 30 minutes with the door closed. Open the oven door slightly and let the cheesecake continue to chill for 30 minutes. Remove the cheesecake from the oven and unwrap the tin foil. Place the springform pan onto a cooling rack to finish cooling completely.
- Once cooled, cover with aluminum foil and place it into the fridge to chill for at least 8 hours.
- Once the cheesecake has chilled, run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a cake stand or serving platter.
- Spread the sugar topping over the surface of the cheesecake in an even layer. Use a kitchen torch to toast the sugar. Using medium-to-low heat, hold the torch 1 inch away from the sugar and slowly toast the sugar. Once the sugar starts to bubble, move on to another section, as it will burn easily.
- Once all of the sugar is toasted, let it set for several minutes to cool completely before slicing and serving.
Notes
- Store the finished cheesecake in an airtight container in the refrigerator for up to 3 days or freeze it for up to 1 month.
- Allow the cheesecake to cool properly before adding the sugar topping and caramelizing it to create the brûlée crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 523kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 527mg | 22% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 1338IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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