Description

This Crème Brûlée Cheesecake combines the creamy richness of a classic cheesecake with the caramelized sugar topping of a traditional crème brûlée. Featuring a graham cracker crust and a smooth, velvety filling baked in a water bath for perfect texture, this dessert is chilled and finished with a crisp caramelized sugar layer. Garnished with fresh berries, it’s an elegant treat perfect for special occasions or decadent everyday indulgence.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Filling

24 oz cream cheese, softened
1 cup granulated sugar
1 tablespoon vanilla extract
4 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup all-purpose flour

Topping

1/4 cup packed brown sugar

Garnish (optional)

Fresh berries, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
Make the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
Mix Cream Cheese Base: Beat the softened cream cheese, 1 cup granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a homogeneous mixture.
Add Remaining Ingredients: Mix in the sour cream, heavy cream, and all-purpose flour until fully combined. Pour this filling over the prepared crust in the springform pan.
Prepare Water Bath: Place the springform pan inside a large roasting pan. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
Bake: Bake in the preheated oven for 60-70 minutes until the edges are set but the center is still slightly jiggly. Remove the cheesecake from the oven and water bath, then cool it in the pan for 30 minutes on a wire rack.
Chill: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop flavor.
Caramelize Topping: Before serving, sprinkle the packed brown sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it melts and forms a crisp, golden crust.
Garnish and Serve: Optionally, garnish with fresh berries for a pop of color and freshness. Slice the cheesecake and serve chilled.

Notes

Using a water bath is crucial for achieving a creamy, crack-free cheesecake texture.
Make sure cream cheese is softened to room temperature for easier mixing and smoother filling.
If you don’t have a kitchen torch, you can broil the cheesecake topping very briefly under a grill to caramelize the sugar, but watch carefully to prevent burning.
Allowing the cheesecake to chill overnight enhances its flavor and texture.
Use fresh berries in season for the best flavor when garnishing.