Imagine a dessert that combines the rich creaminess of cheesecake with the caramelized crunch of crème brûlée. Sounds divine, right? Today, I’m thrilled to share with you my absolute favorite recipe for Crème Brûlée Cheesecake. This show-stopping dessert is perfect for special occasions or just because. Trust me, once you take that first bite, you’ll be hooked!
Why You’ll Love This Recipe
- A perfect fusion of two classic desserts: cheesecake and crème brûlée
- Rich, creamy texture with a caramelized sugar crust
- Impressive yet easy to make
- Perfect for special occasions or holiday gatherings
- A show-stopper dessert that will wow your guests
Ingredients
Here’s what you’ll need to make this incredible Crème Brûlée Cheesecake:
- 170 g digestive biscuits
- 100 g butter, melted
- 900 g cream cheese, softened to room temperature
- 200 g caster sugar
- 160 g sour cream
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 4 large eggs, room temperature (lightly beaten)
- 50 g granulated sugar (for caramelizing)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process:
- Preheat your oven to 325°F (165°C) and ensure you have a large roasting pan for the water bath.
- Prepare the crust by crushing the digestive biscuits and mixing with melted butter. Press into a 9-inch springform pan and bake for 10-12 minutes. Let cool completely.
- Make the filling by beating the cream cheese until smooth. Gradually add caster sugar, sour cream, vanilla extract, and salt. Mix well.
- Add the eggs one at a time, mixing until just combined. Pour the batter over the cooled crust.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking!
- Let it cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
- Caramelize the sugar just before serving by sprinkling granulated sugar over the top and using a kitchen torch to caramelize it.
Pro Tips for Making the Recipe
- Use room temperature ingredients for a smooth batter.
- Water bath is essential for even baking and preventing cracks.
- Don’t overmix the batter to ensure a creamy texture.
- Let it cool completely in the oven to avoid cracking.
- Use a kitchen torch for the caramelized sugar topping.
How to Serve
This Crème Brûlée Cheesecake is stunning on its own, but you can also serve it with fresh berries or a drizzle of caramel sauce. For more cheesecake inspiration, check out my Classic Baked Cheesecake and New York Cheesecake recipes. If you’re a fan of unique twists, don’t miss my Tiramisu Cheesecake!
Make Ahead and Storage
This cheesecake can be made ahead and refrigerated for up to 3 days. Let it come to room temperature before serving. For longer storage, freeze without the caramelized sugar topping and thaw in the fridge overnight. Always use high-quality ingredients for the best flavor and texture.
Crème Brûlée Cheesecake
Ingredients
- 170 g digestive biscuits
- 100 g butter melted
- 900 g cream cheese softened to room temperature
- 200 g caster sugar
- 160 g sour cream
- 1.5 teaspoons vanilla extract
- salt pinch
- 4 large eggs room temperature (lightly beaten)
- 50 g granulated sugar
Instructions
- Preheat oven to 160°C (325°F). Prepare a water bath for baking.
- Crush digestive biscuits and mix with melted butter. Press into a springform pan.
- Beat cream cheese, caster sugar, sour cream, vanilla, and salt until smooth. Add eggs one at a time.
- Pour filling over crust. Bake for 50 minutes, then cool in the oven with the door ajar.
- Once cooled, sprinkle granulated sugar on top and caramelize with a blowtorch.
