Creme Brulee Cheesecake Recipe

Prepare pan

Preheat the oven to 325°F (160°C). Butter a 9-inch (23 cm) springform pan and line the bottom with a circle of parchment paper for easy removal.

Combine crumbs and sugar: In a medium bowl, mix the finely crushed graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon fine sea salt until evenly distributed.

Add butter and press: Pour the 6 tablespoons melted butter over the crumb mixture and stir until fully moistened. Press the mixture evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan, using the bottom of a measuring cup for an even, compact crust.

Bake crust: Bake the crust in the preheated oven for 10 minutes to set. Remove and cool while you prepare the filling. Keep oven at 325°F (160°C).

Lower mixer speed: Reduce oven temperature if necessary is already 325°F. Place a large roasting pan or baking dish on a rack of the oven if you plan to water-bath bake. This cheesecake benefits from a gentle water bath to reduce cracking.

Mix cream cheese

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and electric hand mixer), beat the 32 ounces room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and beater frequently to avoid pockets of unmixed cheese.

Add sugar and vanilla: Add 1 cup granulated sugar and 1 tablespoon vanilla bean paste (or seeds) and beat on low until incorporated, about 1 minute. Scrape the bowl again to ensure even mixing.

Add eggs and yolks: With the mixer on low, add the 3 whole eggs one at a time, waiting until each is just incorporated before adding the next. Then add the 2 additional egg yolks, mixing until just combined. Avoid overbeating to minimize air incorporation.

Add cream, sour cream, dry ingredients: Pour in 1 cup heavy cream and 1/2 cup sour cream and mix on low until combined. Sprinkle in 2 teaspoons cornstarch and 1/2 teaspoon fine sea salt and mix just until smooth. Scrape down the bowl and finish mixing by hand with a silicone spatula to ensure a uniform batter and to avoid over-whipping.

Strain the batter (optional for extra silky texture): For an ultra-smooth finish reminiscent of crème brûlée custard, pour the batter through a fine-mesh sieve into a large clean bowl or directly over the prepared crust to remove any remaining lumps or air bubbles.

Assemble for water bath: Place the filled springform pan inside a larger roasting pan. Pour the batter into the prepared crust and tap the pan gently on the counter several times to release trapped air bubbles and level the top. Fill the roasting pan with hot (not boiling) water until it reaches about halfway up the sides of the springform pan.

Bake: Carefully place the roasting pan in the preheated oven and bake at 325°F (160°C) for 55–70 minutes. The center should still have a slight jiggle like a soft custard (about 1/2 inch movement) when you gently shake the pan; edges should be set and just slightly puffed.

Cool gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 30–45 minutes to reduce the chance of cracks. Then remove the cheesecake from the water bath, discard the water, and cool completely on a wire rack for 1–2 hours.

Chill: Once at room temperature, refrigerate the cheesecake (still in the springform pan) for at least 6 hours, preferably overnight, to fully set and develop flavor.

Prepare sugar topping: Remove the chilled cheesecake from the refrigerator and release the springform ring. If desired, smooth the top gently with an offset spatula or warm spatula for a perfectly level surface. Pat a thin even layer of the superfine sugar (about 1/2 cup) over the top of the cheesecake, spreading it to fully and evenly cover the surface. If you prefer two stages, first sprinkle 1–2 tablespoons granulated sugar, torch lightly, then add remaining superfine sugar for final caramel.

Caramelize the sugar: Using a kitchen torch, hold the flame about 2–3 inches from the sugar surface and move it in a steady circular motion until the sugar melts, bubbles, and turns an even amber color, about 1–2 minutes. Be careful not to scorch—the goal is an even thin glassy caramel. If you don't have a torch, place the cheesecake under a very hot broiler for 2–4 minutes, watching closely and rotating the pan for even caramelization. If broiling, transfer to an oven-safe flat pan to avoid exposing the springform ring to direct heat.

Set the caramel: Let the caramelized sugar harden for 5–10 minutes at room temperature before moving or slicing so it fully cools and cracks crisply when cut.

Slice and garnish: Run a thin-bladed knife around the edge of the caramel to ensure clean slices. For neat slices, dip the knife in hot water and wipe dry between cuts. Serve each slice with a few fresh berries and a mint leaf, if using.

Storage: Leftover slices can be stored in the refrigerator, uncovered for the first hour to avoid moisture buildup on the caramel, then covered tightly with plastic wrap or in an airtight container for up to 3 days. Do not freeze after caramelizing as the topping will lose its crispness.