Print

Crème Brûlée Cheesecake

A close-up slice of creamy creme brulee cheesecake with a dark caramelized sugar top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, creamy baked cheesecake topped with a crisp, caramelized sugar crust, combining two classic desserts.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Let it cool.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, vanilla extract, and almond extract. Mix until just combined.
  4. Beat in the eggs one at a time, mixing on low speed after each addition. Stir in the sour cream until the batter is smooth. Do not overmix.
  5. Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and cool completely on a wire rack.
  8. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight.
  9. Before serving, sprinkle the top evenly with the remaining 1/4 cup of sugar. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. Serve immediately after torching.

Notes

  • For the water bath, use very hot water to help maintain a consistent baking temperature.
  • If you do not have a kitchen torch, you can place the sugared cheesecake under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  • Allow the caramelized sugar topping to cool and harden for about 5 minutes before slicing.

Nutrition

Find it online: https://cookerycourier.com/creme-brulee-cheesecake-recipe-perfect/