Creme Brulee Cheesecake
Indulge in the ultimate fusion dessert with this Creme Brulee Cheesecake, a luxurious marriage of two beloved classics. Featuring a buttery graham cracker crust, a luscious cream cheese filling infused with vanilla, and a signature caramelized sugar topping, this dessert is as elegant as it is indulgent. The cheesecake is baked to perfection in a water bath for an irresistibly smooth and creamy texture, then finished with a crackly brûlée layer for a sophisticated touch. Perfect for special occasions or when you’re craving something truly unforgettable, this show-stopping dessert is guaranteed to impress your guests. With straightforward instructions and ingredients like heavy cream, softened cream cheese, and a touch of granulated sugar, this recipe combines ease with elegance in every bite.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter, melted
- 900 grams Cream cheese, softened
- 200 grams Granulated sugar (for cheesecake filling)
- 3 pieces Large eggs
- 250 milliliters Heavy cream
- 2 teaspoons Pure vanilla extract
- 50 grams Granulated sugar (for caramelized topping)
Instructions
Preheat your oven to 160°C (325°F) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
Prepare the crust by crushing the graham crackers into fine crumbs and mixing them with melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Chill in the fridge while you make the filling.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined.
Stir in the heavy cream and vanilla extract until fully incorporated, ensuring a smooth and silky filling.
Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 75-90 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Remove the cheesecake from the oven and water bath, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Just before serving, sprinkle an even layer of granulated sugar (50 grams) over the top of the cheesecake. Use a kitchen blowtorch to caramelize the sugar until it melts and forms a crisp, golden crust.
Allow the caramelized topping to cool for a minute, then slice and serve your decadent Creme Brulee Cheesecake!
Nutrition Facts
Calories |
6902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 534.5 g | 685% | |
| Saturated Fat | 301.4 g | 1507% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 2023 mg | 674% | |
| Sodium | 4002 mg | 174% | |
| Total Carbohydrate | 449.8 g | 164% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 360.9 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1062 mg | 82% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1319 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
