Crème Brûlée Cheesecake Recipe
Ingredients:
For the Crust:
- 2 cups (200g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz/225g each) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 cup (240ml) heavy cream
- 1 tbsp vanilla extract
- 1 tbsp all-purpose flour (optional, for added structure)
For the Crème Brûlée Topping:
- 1/4 cup (50g) granulated sugar
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust for 10 minutes, then let it cool.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Blend in heavy cream, vanilla extract, and flour (if using) until fully incorporated.
- Pour the filling over the cooled crust.
3. Bake the Cheesecake:
- Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides (to create a water bath).
- Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door open slightly, letting the cheesecake cool inside for 1 hour.
- Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
4. Add the Crème Brûlée Topping:
- Once the cheesecake is chilled, sprinkle a thin, even layer of granulated sugar on top.
- Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. Let it cool briefly to harden.
5. Serve and Enjoy:
- Slice the cheesecake with a sharp knife (wipe the blade clean between cuts).
- Serve plain or with fresh berries for a delightful finish.
Enjoy your indulgent Crème Brûlée Cheesecake! 🍮🍰
