Crème Brulee Cheesecake Recipe
Vanilla Whipped Cream
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Ingredients
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Crème Brulee Cheesecake
Vanilla Whipped Cream
Method
Crème Brulee Cheesecake
- 1
Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press this mixture into the bottom of a 9-inch springform pan to form an even layer.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add in the vanilla extract and mix until combined. Add the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream and heavy cream until the mixture is smooth.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 4
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
- 5
Create the Caramelized Topping
Once chilled, sprinkle the brown sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. If you don’t have a torch, you can place it under a broiler for a few minutes, watching closely to avoid burning.
Vanilla Whipped Cream
- 6
Whip the Cream
In a mixing bowl, pour in the heavy cream. Using a hand mixer or stand mixer, beat the cream on medium-high speed until it begins to thicken.
- 7
Add Sugar and Vanilla
Add the powdered sugar and vanilla extract to the whipped cream. Continue beating until soft peaks form.
- 8
Serve
Serve the vanilla whipped cream on top of each slice of the crème brulee cheesecake.