Description
Silky creme brulee cheesecake merges classic French dessert with American cheesecake traditions. Rich custard layers and caramelized sugar create an indulgent experience you’ll savor with each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (240 milliliters) heavy cream
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/2 cup (113 grams) melted butter
- 1/4 cup (50 grams) sugar
Sweeteners and Flavoring:
- 1 cup (200 grams) sugar
- 1/4 cup (50 grams) sugar (for caramelized topping)
- 1 teaspoon vanilla extract
Instructions
- Prepare a 9-inch springform pan by lightly greasing the surface and lining the bottom with parchment paper for easy removal.
- Create a rich graham cracker foundation by combining crumbs with melted butter, pressing firmly into an even layer across the pan’s bottom.
- Using an electric mixer, whip cream cheese until velvety smooth, gradually incorporating sugar to eliminate any potential lumps.
- Introduce eggs individually into the cream cheese mixture, blending thoroughly after each addition to ensure a silky, consistent texture.
- Gently fold in vanilla extract and heavy cream, stirring until the filling achieves a luxurious, uniform consistency without overmixing.
- Carefully transfer the cream cheese mixture over the prepared graham cracker crust, smoothing the top with a spatula to eliminate air pockets.
- Place the cheesecake in a preheated 325°F (163°C) oven, positioning it in the center for even heat distribution.
- Bake for 50-60 minutes, watching for a slight jiggle in the center while maintaining a set appearance around the edges.
- Remove from oven and allow the cheesecake to cool completely at room temperature, then refrigerate for minimum 4 hours or overnight to set fully.
- Just before serving, sprinkle a thin, even layer of granulated sugar across the cheesecake’s surface.
- Use a kitchen torch to caramelize the sugar, moving consistently to create a crisp, golden-brown crust that cracks beautifully when tapped.
Notes
- Prevent Cracking: Wrap the springform pan with aluminum foil and place it in a water bath during baking to ensure even heat distribution and minimize surface cracks.
- Texture Enhancement: Allow the cheesecake to cool slowly at room temperature before refrigerating to maintain a smooth, creamy consistency.
- Torch Technique: Hold the kitchen torch about 2-3 inches away from the sugar surface and move continuously to create an even, golden-brown caramel layer without burning.
- Dietary Adaptation: Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 8
- Calories: 520 kcal
- Sugar: 37 g
- Sodium: 220 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 1.2 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 130 mg