Crème Brûlée Cheesecake

Instructions

Step 1: Prepare the Crust

  1. Preheat Oven:
    • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Make the Crust:
    • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined and resembles wet sand.
    • Press the mixture evenly into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed glass to pack it firmly.
    • Bake for 10 minutes. Remove and set aside to cool.

Step 2: Prepare the Cheesecake Filling

  1. Beat the Cream Cheese:
    • In a large bowl, beat the softened cream cheese and sugar with a hand or stand mixer on medium speed until smooth and creamy (about 2–3 minutes).
  2. Add the Wet Ingredients:
    • Slowly mix in the heavy cream, then add the eggs one at a time, beating after each addition. Add the vanilla extract and mix until combined.
  3. Add Flour (Optional):
    • If you’d like the cheesecake to be slightly firmer, mix in the tablespoon of flour. This is optional but helps with stability.
  4. Pour into Pan:
    • Pour the filling over the cooled crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

  1. Water Bath:
    • Wrap the outside of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
    • This water bath prevents cracks and ensures a creamy texture.
  2. Bake:
    • Bake at 325°F (160°C) for 60–70 minutes, or until the edges are set but the center is slightly jiggly.
  3. Cool:
    • Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Then remove it and cool to room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight.

Step 4: Make the Crème Brûlée Topping

  1. Sprinkle Sugar:
    • Once the cheesecake is fully chilled, evenly sprinkle ½ cup granulated sugar over the top.
  2. Caramelize:
    • Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden-brown crust. If you don’t have a torch, place the cheesecake under the broiler for 1–2 minutes, watching carefully to avoid burning.

Step 5: Serve and Enjoy

  • Let the caramelized topping cool for 5 minutes before slicing. Use a sharp knife dipped in warm water to cut clean slices.

Tips for Success

  • Room Temperature Ingredients: Ensure the cream cheese, eggs, and cream are at room temperature for a smooth filling.
  • No Cracks: The water bath and slow cooling process help prevent cracks on the cheesecake.
  • Torch Timing: Don’t caramelize the sugar until you’re ready to serve, as the crunchy topping can soften over time.

Optional Garnishes

  • Fresh berries (raspberries, strawberries, or blueberries)
  • Whipped cream
  • A sprig of mint for a pop of color

This Crème Brûlée Cheesecake is the best of both worlds and sure to wow anyone lucky enough to have a slice. Let me know how it turns out! 😊