Creme Brulee Cheesecake Recipe

Prepare pan and dry ingredients

Preheat oven to 350°F (175°C). Lightly butter a 9-inch springform pan. Line the bottom with parchment paper for easier removal.

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

Press the crumb mixture evenly into 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 the crust for 10 minutes until set and slightly golden. Remove from oven and cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to room temperature: ensure cream cheese, eggs, and sour cream are room temperature for a smooth batter (about 30–60 minutes if not already).

Beat cream cheese and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Add sugar and thickeners

Add 1 cup granulated sugar and 2 tbs flour (or cornstarch) and continue mixing on medium speed until combined and slightly aerated, about 1 minute. Scrape down the bowl.

Incorporate dairy and flavor

With the mixer on low, add the sour cream, heavy cream, 2 tsp vanilla, lemon zest (if using), and 1/4 tsp salt. Mix until smooth and homogenous, about 30–45 seconds. Scrape the bowl well to remove any pockets of cream cheese.

Add eggs

Add the eggs and extra yolk one at a time, mixing on low speed and just until incorporated after each addition. Avoid overmixing or introducing too much air; mix until no streaks remain.

Pour the filling over the cooled crust in the springform pan. Smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Prepare water bath

Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot (not boiling) water until it reaches halfway up the side of the springform pan to create a bain-marie. This promotes even baking and prevents cracks.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly wobbles when gently jostled. Rotate the pan once halfway through if your oven has hot spots.

Turn the oven off and crack the oven door open. Leave the cheesecake inside to cool gradually for 1 hour to reduce the risk of cracking.

Remove the cheesecake from the water bath, discard the foil/parchment if used, and cool completely on a wire rack for 1 hour. Then refrigerate (uncovered) for at least 6 hours or preferably overnight to fully set.

About 30 minutes before serving, remove the chilled cheesecake from the refrigerator and place it on a stable work surface.

Evenly sprinkle 3/4 cup granulated sugar over the top of the chilled cheesecake. For best results, use a fine, even layer; you can gently press the sugar so it adheres to the surface.

Caramelize sugar

Using a kitchen torch, hold the flame about 2–3 inches from the sugar and move in a slow circular motion, melting and caramelizing until the sugar pools and turns a deep amber color. Work carefully to avoid burning. If you don't have a torch, place the cheesecake under a very hot broiler 4–6 inches from the element for 2–4 minutes—watch closely to prevent scorching.

Allow the caramelized sugar to cool and harden for 5–10 minutes. The top should form a crisp, glass-like shell.

Shortly before serving, chill a metal mixing bowl and whisk (or mixer bowl and whisk) in the freezer for 10 minutes for best whipping results.

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tbs powdered sugar and 1/2 tsp vanilla. Whip by hand or with a mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip.

Pipe or dollop the whipped cream around the edges or in the center of the cheesecake if desired. Garnish with fresh berries and mint leaves.

Serve slices by running a sharp knife under hot water, wiping dry, and slicing to produce clean cuts through the crisp brûlée top. Wipe the knife between cuts.