Crème Brulee Cheesecake Recipe

Preparation Instructions

1. 1

   Prepare the crust

   Preheat the oven to 325°F (160°C). In a bowl, mix melted butter with graham cracker crumbs and 1/4 cup of granulated sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

2. 2

   Make the cheesecake layer

   In a large mixing bowl, beat the cream cheese until smooth. Add the remaining 3/4 cup of granulated sugar and sour cream, mixing until fully combined. Add vanilla extract and eggs, one at a time, mixing until just incorporated. Pour the cheesecake mixture over the cooled crust.

3. 3

   Bake the cheesecake

   Place the springform pan in a larger baking dish filled with water (water bath). Bake for about 60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.

4. 4

   Prepare the crème brulee topping

   In a saucepan, heat the heavy cream until just boiling. In a separate bowl, whisk together the brown sugar and egg yolks. Gradually add the hot cream to the egg mixture, whisking continuously. Pour this mixture over the cooled cheesecake.

5. 5

   Caramelize the top

   Sprinkle a thin layer of brown sugar over the crème brulee topping. Using a kitchen torch, caramelize the sugar until it forms a crispy, burnt layer. Alternatively, broil in the oven for a few minutes, keeping a close watch to avoid burning.

6. 6

   Chill and serve

   Refrigerate the cheesecake for at least 4 hours or overnight. Serve chilled with your choice of sauce drizzled on top.