Crème Brûlée Cheesecake

A decadent dessert that marries the creamy richness of cheesecake with the caramelized top and silky custard feel of crème brûlée. It’s luxurious, elegant — perfect for special occasions or whenever you want to treat yourself.

Why You’ll Love This Recipe

• Creamy cheesecake filling with a smooth custard-like texture
• Crispy, caramelized sugar crust reminiscent of crème brûlée on top
• Combines two beloved desserts into one — cheesecake + crème brûlée vibes
• Elegant presentation, ideal for dinner parties or celebrations
• Can be prepared ahead (chilled), then finished just before serving

Ingredients

For the Crust

• 1 ½ cups (about 150 g) graham cracker crumbs (or digestive biscuits)
• ⅓ cup (≈ 65 g) granulated sugar
• 6 tbsp (≈ 85 g) unsalted butter, melted

For the Cheesecake Filling

• 16 oz (≈ 450 g) cream cheese, softened
• 1 cup (240 ml) heavy cream or whipping cream, cold
• ¾ cup (150 g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp plain yogurt or sour cream (optional — helps creaminess and moisture)

For the Crème Brûlée Finish / Topping

• ¼–⅓ cup granulated sugar (for caramelizing)
• Optional: a torch (kitchen blowtorch) for caramelizing sugar crust; if no torch, oven or broiler can be used with care

---

Instructions

1. Prepare the Crust

Preheat oven to 325 °F (160 °C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan (or similar cheesecake pan). Bake crust for 8–10 minutes, then remove and let cool while preparing filling.

2. Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and optional yogurt/sour cream. In a separate chilled bowl, whip the heavy cream until soft peaks form, then gently fold whipped cream into the cream-cheese mixture until smooth and light.

Pour the filling over the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake

Place the cheesecake pan on a baking sheet to catch potential drips. Bake for 45–55 minutes, or until edges are set but the center still jiggles slightly (it will firm up while cooling). Once done, turn off oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour — this helps prevent cracks. Then remove and let cool to room temperature. After that, refrigerate for at least 4 hours, ideally overnight.

4. Caramelize the Top (Crème Brûlée Style)

When ready to serve, sprinkle an even layer of granulated sugar over the top of the chilled cheesecake. Use a kitchen blowtorch to melt and caramelize the sugar until golden and crisp. If you don’t have a torch, you can carefully broil the cheesecake: place under a hot broiler for 1–2 minutes — but watch closely so the sugar browns without burning. Let the sugar crust cool and harden for a couple of minutes.

5. Serve

Slice with a warm, clean knife for neat slices. Serve chilled, allowing the crisp sugar crust to crack delightfully under your fork. Optionally accompany with fresh berries, whipped cream, or a drizzle of caramel.

You Must Know

• Softening cream cheese fully helps avoid lumps in filling.
• Whipping cream separately makes the filling lighter and more custard-like.
• Baking on a water bath (or placing the pan on a sheet with water) can help avoid cracks — but not required.
• Only caramelize sugar just before serving to keep crust crisp and avoid moisture absorption.

Pro Tips

• Use high-quality cream cheese and heavy cream for best texture and flavor.
• Chill cheesecake thoroughly (several hours or overnight) before caramelizing to prevent melting.
• If using broiler instead of torch, watch sugar constantly — it can burn fast.
• For a deeper brûlée flavor, use a mix of white and brown sugar on top (light brown gives a richer caramel tone).

Ingredient Substitutions

• Crumb crust: Use crushed cookies (like digestive, oat, or plain sweet biscuits) instead of graham crackers.
• Dairy: Full-fat or light cream works; for lighter version, use half cream + half milk (texture slightly lighter).
• Sugar: Use coconut sugar or a blend of white + brown sugar for nuance in flavor (especially in crust or topping).
• Flavoring: Add a teaspoon of lemon zest, orange zest, or a splash of liqueur (like rum) for enhanced flavor complexity.

Serving Suggestions

• Serve slices alone or with fresh fruit like berries, peach slices, or mango for a contrast of freshness.
• Pair with coffee, espresso, or a dessert wine to complement the rich texture.
• For extra indulgence, drizzle a bit of salted caramel or chocolate sauce.

Storage Tips

• Store cheesecake covered in fridge — best within 3–4 days.
• Add the sugar crust just before serving; if caramelized ahead and refrigerated, the crust may soften due to moisture.
• Avoid freezing — caramelized top and creamy filling don’t freeze well; texture may suffer.

Frequently Asked Questions

→ Can I make this without a kitchen torch?
Yes — you can caramelize sugar under a hot broiler carefully. Watch sugar constantly so it doesn’t burn.

→ What if the sugar crust gets soft after a while?
Caramelize sugar just before serving so crust remains crisp.

→ Can I make a smaller version — like individual servings?
Yes — use a small springform pan or ramekins, and shorten baking time accordingly (about 20–25 minutes, depending on size).

→ Is this cheesecake very sweet?
It’s rich but balanced — the creamy filling and crisp sugar top bring different textures and flavors. You can slightly reduce sugar in filling for less sweetness.

Enjoy this Crème Brûlée Cheesecake — creamy, rich, and topped with a crisp caramelized layer for a beautiful dessert that impresses every time!

Print