Crème Brûlée Cheesecake (Print Version)
Classic cheesecake meets caramelized sugar for an irresistibly smooth and crunchy dessert.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 tablespoon vanilla extract
08 -
1 cup heavy cream
→ Brûlée Topping
09 -
1/4 cup granulated sugar
# Steps:
01 -
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press the mixture evenly into the base of the pan. Bake for 10 minutes, then allow crust to cool slightly.
02 -
In a mixing bowl, beat softened cream cheese with granulated sugar until completely smooth. Incorporate eggs one at a time, mixing after each addition. Blend in vanilla extract and heavy cream until homogenous. Pour the mixture over the cooled crust.
03 -
Set the springform pan into a larger roasting pan and fill the roasting pan with hot water to reach halfway up the sides of the cheesecake pan. Bake for 55 to 65 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Remove from the oven and chill in the refrigerator for at least 4 hours.
04 -
Once fully chilled, remove the cheesecake from the pan and transfer to a serving plate. Evenly sprinkle 1/4 cup granulated sugar over the surface. Using a kitchen torch, heat the sugar until deeply golden and crisp. Allow the caramelized crust to cool before slicing and serving.
# Notes:
01 -
For a smooth texture, ensure all dairy ingredients are at room temperature before mixing. Use a gentle torching motion for an even brûlée crust.