Description
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.
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
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.
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.
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.
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.
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.
Notes
-
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.