Description
This Creme Brûlée Cheesecake combines the creamy, rich texture of traditional cheesecake with the elegant caramelized sugar topping of a classic crème brûlée. Featuring a buttery vanilla wafer crust, a smooth cream cheese filling enhanced with sour cream and brown sugar, and a silky pastry cream layer, this dessert is sure to impress at any gathering.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) vanilla wafer crumbs
- 1/2 cup (112g) salted butter, melted
- 3 tbsp (39g) brown sugar
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 4 large eggs, room temperature
Pastry Cream
- 2 egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup (240ml) milk
- 1 tbsp (14g) salted butter
- 1 tsp vanilla extract
Additional
- 2–3 tbsp sugar (for caramelizing)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the vanilla wafer crumbs, melted salted butter, and brown sugar. Mix until crumbs are evenly coated and the mixture holds together when pressed. Press the crust mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until set and lightly golden. Remove from oven and let cool.
- Make the pastry cream: In a small bowl, whisk together egg yolks, sugar, and cornstarch until smooth. In a saucepan, heat milk over medium heat until just simmering. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened and smooth, about 3-5 minutes. Remove from heat, stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and chill until ready to use.
- Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until creamy and smooth. Add brown sugar and flour, continuing to beat until well combined. Blend in sour cream and vanilla extract. Add eggs one at a time, mixing just until incorporated after each. Be careful not to overmix to prevent cracks during baking.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Spoon the chilled pastry cream evenly over the filling layer. Pour the remaining cheesecake filling on top, gently spreading it to cover the pastry cream completely.
- Bake the cheesecake: Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath, which helps prevent cracking. Bake in the preheated oven at 325°F (163°C) for 60-70 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, open the door slightly, and let the cheesecake cool inside for about 1 hour.
- Chill the cheesecake: Remove the cheesecake from the water bath and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
- Caramelize the topping: Before serving, sprinkle 2 to 3 tablespoons of sugar evenly over the top of the cheesecake. Using a kitchen torch, caramelize the sugar by moving the flame evenly across the surface until it melts and forms a crisp, golden-brown crust similar to crème brûlée. Allow the sugar crust to harden for a minute before slicing and serving.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for smooth filling.
- Do not overmix the cheesecake batter to avoid cracks in the cheesecake.
- The water bath during baking helps create an even, crack-free cheesecake.
- If you don’t have a kitchen torch, caramelize the sugar under a broiler for 1-2 minutes, watching carefully to prevent burning.
- For best results, chill the cheesecake overnight to fully set and enhance flavors.
