Creme Bruleé Cheesecake Recipe
Make Creme Bruleé Cheesecake Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Crème Brûlée Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Press the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure an even layer. Set aside.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until fully incorporated.
- 4
Add Sour Cream and Vanilla
Add sour cream and vanilla extract to the cream cheese mixture. Mix until smooth and fully incorporated.
- 5
Incorporate Eggs
Add eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 6
Pour into Crust
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- 7
Bake
Preheat the oven to 325°F (163°C). Bake the cheesecake for about 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour.
- 8
Chill the Cheesecake
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Crème Brûlée Topping Preparation
- 9
Prepare the Topping
In a small saucepan, heat heavy cream and the vanilla bean (or extract) over medium heat until just simmering. If using a vanilla bean, split it and scrape the seeds into the cream, adding both the seeds and the pod to the saucepan.
- 10
Cool the Topping
Remove from heat and let the cream steep for 15 minutes. Remove the vanilla bean pod if used.
- 11
Add Sugar and Caramelize
Once the cheesecake is chilled, pour the warm vanilla cream over the cheesecake. Sprinkle an even layer of granulated sugar over the top. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. If you do not have a torch, you can place the cheesecake under a broiler for a few minutes but watch closely to prevent burning.
