Crème Brûlée Cheesecake Recipe

Prepare pan and crumbs

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan with 1 tablespoon butter. Line the bottom with parchment if desired.

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

Press the crumb mixture evenly into the bottom (and slightly up the sides if you prefer) of the prepared springform pan using the bottom of a measuring cup or glass. Aim for a compact 1/4–1/2-inch layer.

Bake crust for 8-10 minutes until set and fragrant. Remove from oven and let cool on a rack while preparing filling. Reduce oven temperature to 325°F (160°C).

Lower oven to 325°F (160°C) if not already. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed for 2–3 minutes until very smooth and free of lumps. Scrape down the bowl.

Add 1 1/4 cups granulated sugar and 1/4 teaspoon salt. Beat on medium speed until sugar is incorporated and mixture is smooth, about 1–2 minutes. Scrape down the bowl.

Add sour cream, heavy cream, and vanilla bean paste (or extract). Beat on low speed just until combined, about 20–30 seconds. Stop and scrape down the bowl; avoid overbeating which can incorporate air.

With the mixer on low, add eggs one at a time, mixing just until incorporated after each addition. Then add the egg yolks one at a time, mixing briefly. Scrape down the bowl between additions. Do not overmix.

If using, sift in 2 tablespoons flour and gently fold until combined. This helps stabilize the cheesecake and reduces cracking.

Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Prepare a bain-marie (water bath): wrap the outside bottom and sides of the springform pan tightly with a double layer of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot (just-boiled) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles (about 1/2–1 inch movement when gently shaken). Rotating the pan once halfway through baking can help even browning.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 30–45 minutes to reduce temperature shock and minimize cracking.

Carefully remove the cheesecake from the water bath. Remove foil and transfer the pan to a wire rack to cool completely to room temperature (about 1–2 hours).

Once cooled, refrigerate the cheesecake, uncovered, for at least 6 hours and preferably overnight to fully set. Chilling also improves texture and makes caramelizing easier.

About 15–30 minutes before serving, remove the cheesecake from the refrigerator and release it from the springform pan. Place the cheesecake on a heatproof surface or serving plate.

Evenly sprinkle the top of the chilled cheesecake with 3/4 cup granulated sugar, smoothing it out to create an even thin layer. If using, sprinkle the 2 tablespoons demerara/turbinado sugar on top for a deeper color and crunch. Gently shake to distribute and tap to level.

Using a kitchen torch, hold the flame 2–3 inches from the sugar and move it in slow, steady circles until the sugar melts, bubbles, and turns a deep amber color. Work carefully to avoid burning; allow the caramel to harden for 1–2 minutes.

If you don't have a torch: place the sugared cheesecake under a very hot broiler for 2–4 minutes, watching constantly and rotating the pan so the sugar caramelizes evenly. Remove once golden and bubbling.

Let the caramelized top cool and harden for at least 10 minutes before slicing to avoid cracking the sugar crust. For clean slices, run a hot, dry knife blade between slices, wiping the knife after each cut.

Serve slices chilled or at cool room temperature. The contrast between cold, creamy cheesecake and warm-looking crisp caramel is classic. Garnish with fresh berries or a light dusting of cocoa if desired.

Store leftover cheesecake refrigerated, covered, for up to 4 days. If caramel softens over time, re-crystallize briefly with a torch before serving. Do not freeze after caramelizing (the sugar crust will not hold).