Crème Brulée Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Fit a 9-inch (23 cm) springform pan with parchment on the bottom and lightly butter the sides. If desired, wrap the outside of the pan with a double layer of heavy-duty foil for water-bath baking.

Combine graham cracker crumbs, 2 tablespoons granulated sugar, melted butter, and 1/4 teaspoon fine sea salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly along the bottom (and about 1/4 inch up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or glass to compact it. Bake crust for 10 minutes. Remove from oven and set aside to cool while you make the filling. Reduce oven temperature to 300°F (150°C).

Beat the room-temperature cream cheese in a large mixing bowl or stand mixer fitted with the paddle attachment on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and beat on low-to-medium speed until incorporated and smooth, about 1–2 minutes. Scrape down the bowl.

Add sour cream, heavy cream, vanilla bean paste (or extract), and lemon zest (if using). Mix until smooth and uniform, medium-low speed, about 30–45 seconds.

In a small bowl, whisk together cornstarch and the extra egg yolk until combined. Add the whole eggs one at a time to the cream cheese mixture on low speed, mixing just until each egg is incorporated. Then add the yolk/cornstarch mixture and mix to combine. Do not overbeat — stop as soon as the batter is smooth and slightly glossy. Overmixing incorporates air that can cause cracks.

Pour the cheesecake batter into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Place the springform pan inside a larger roasting pan. Pour hot (not boiling) water into the roasting pan to come about halfway up the side of the springform pan to create a water bath; this helps gentle, even baking.

Bake at 300°F (150°C) for 50–65 minutes, or until the outer edge is set and the center still has a slight jiggle (about 1/2 inch). Avoid overbaking. Turn the oven off, crack the oven door, and let the cheesecake cool in the oven for 1 hour to reduce cracking.

After the hour, remove the cheesecake from the water bath and cool completely on a wire rack. Once cooled to room temperature, cover tightly with plastic wrap and refrigerate for at least 6 hours or preferably overnight to fully set.

When ready to serve, smooth the top of the chilled cheesecake lightly with an offset spatula to remove any condensation. For a true crème brûlée effect, evenly sprinkle 3/4 cup granulated sugar across the surface to form a uniform layer. If you prefer a slightly more textured caramel, mix a thin layer of turbinado sugar on top of the granulated sugar or replace up to 1/4 cup of the granulated with turbinado.

Use a kitchen blowtorch to caramelize the sugar: hold the torch about 2–3 inches from the surface and move in a slow circular motion until the sugar melts, bubbles, and turns deep amber. Work carefully to avoid burning. Let the caramelized top cool and harden for 2–3 minutes. If you don't have a torch, you can place the cheesecake under a very hot broiler for 2–4 minutes—watch closely to prevent burning and do this on a foil-lined baking sheet.

If cracking occurs in the caramel, you can re-torch those small areas briefly to even out the color. Chill the cheesecake 10–20 minutes after caramelizing if you prefer a fully set shard-like top before slicing.

While the cheesecake chills after caramelizing, prepare the fresh fruit. If desired, hull and quarter strawberries and combine with raspberries and blueberries in a small bowl. Sprinkle 1 teaspoon granulated sugar and 1 teaspoon lemon juice over the fruit and gently toss; let sit 5–10 minutes to macerate and develop flavor.

When ready to serve, release the springform ring and transfer the cheesecake to a serving platter if desired. Spoon the macerated berries to one side or arrange them in small piles around the cake. Garnish with mint leaves for color and freshness.

Slice with a sharp knife dipped in hot water and wiped dry between cuts to get clean slices through the caramelized top. Serve slices chilled or slightly warmed (room temperature) with the fresh fruit.