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Crème Brûlée Cheesecake
Crème Brûlée Cheesecake
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Indulge in a decadent fusion of crème brûlée and cheesecake, featuring a buttery graham cracker crust and a creamy, satisfying sugar topping.
Ingredients:
  • For the crust:
  • 8 graham cracker sheets, crushed (about 1 1/4 cups)
  • 1/3 cup sugar
  • Pinch kosher salt
  • Pinch freshly grated nutmeg (optional)
  • 4 tablespoons unsalted butter, melted
  • For the filling:
  • 4 large eggs, room temperature
  • 1/4 teaspoon kosher salt
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup sour cream
  • 1 vanilla bean, split open and seeds scraped
  • 1 1/4 cup sugar
  • For the crème brûlée topping:
  • 3 tablespoons sugar
Instructions:
  • Preheat the oven to a toasty 350°F.
  • Prepare the crust effortlessly: Add graham crackers into a food processor with the metal s-blade. Pulse until finely ground like sand (approximately 1 1/4 cups). Add sugar, salt, and nutmeg if using. Pulse 3-4 times to combine. Pour melted butter in a circle around the bowl and pulse 4-5 times until mixture clumps slightly. Press mixture into the bottom of a springform pan using your fingers or the underside of a cup. Bake crust in the oven for 10 minutes, then let it cool.
  • Lower the oven temperature to 300°F after baking the crust.
  • Prepare the filling: In a small bowl, whisk together eggs, vanilla extract, and salt. Set aside. In a stand mixer or large bowl with a hand mixer on low, cream the cream cheese for about 2 minutes until smooth. Add vanilla bean seeds, mix for 1 minute, then add sour cream and mix for an additional minute. Slowly incorporate sugar, scraping the bowl. Beat until fluffy. Gradually add the egg mixture in 2 parts, scraping the bowl in between. Mix on low until fully blended.
  • Prepare the water bath and assemble the cheesecake: Triple-wrap the outside of your springform pan with aluminum foil, making sure it reaches all the way up the sides without any tears. Place the pan in a roasting pan or large Dutch oven. Pour the filling into the springform pan. Fill the roasting pan with hot water, coming halfway up the sides of the springform pan. Carefully transfer the pan to the oven and bake the cheesecake until it is slightly jiggly in the center, about 55-65 minutes.
  • Cool gracefully: Take the roasting pan out of the oven. Allow the cake to cool in the water bath for about an hour. Remove from the water bath and place on a cooling rack for another hour. Finally, refrigerate the cake in the springform pan, uncovered, overnight.
  • To caramelize the top: Take the cheesecake out of the springform pan. 10 minutes before serving, evenly sprinkle 1 1/2 tablespoons of sugar on top. Use a culinary torch to caramelize the sugar, moving the flame about 4 inches above the cake in small circles until golden. Wait a minute, then repeat with the remaining 1 1/2 tablespoons of sugar.
  • Serve the cake promptly within 20 minutes after brûléeing the top. Gently slide a long knife between the crust layer and the bottom of the springform pan to transfer the cake to your serving platter.

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