Step 3: Bake the Cheesecake
Baking a cheesecake requires careful attention to prevent cracks and ensure a smooth, creamy texture. We recommend using a water bath to bake the cheesecake evenly and prevent it from drying out.
- Set up the water bath:
To create a water bath, wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in. Place the pan into a larger roasting pan or baking dish, then fill the outer pan with hot water until it reaches about halfway up the sides of the springform pan. - Bake the cheesecake:
Preheat your oven to 325°F (163°C). Bake the cheesecake for 55-65 minutes, or until the edges are set and the center still slightly jiggles when you gently shake the pan. The cheesecake will continue to set as it cools. - Cool the cheesecake:
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour. This helps the cheesecake cool gradually and prevents cracking. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
Step 4: Add the Crème Brûlée Topping
The final touch that makes this cheesecake a crème brûlée cheesecake is the caramelized sugar topping. It adds a satisfying crunch and a rich, toasty flavor that complements the creamy filling perfectly.
- Sprinkle the sugar:
Once the cheesecake is fully chilled, sprinkle an even layer of granulated sugar over the top. Be sure to cover the surface completely, but not too thickly. - Caramelize the sugar:
Using a kitchen torch, carefully heat the sugar until it melts and turns golden brown. Move the torch in a back-and-forth motion to ensure an even caramelization. The sugar should form a thin, crisp layer on top of the cheesecake.- If you don’t have a torch, you can place the cheesecake under the broiler for 1-2 minutes, but be careful not to burn it. Keep a close eye on it.