Description
The rich creaminess of cheesecake meets the caramelized sugar crunch of crème brûlée in this show-stopping dessert fusion.
Ingredients
→ For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
→ For the Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 cup heavy cream
→ For the Brûlée Topping:
¼ cup granulated sugar (for caramelizing)
Instructions
Preheat & Prepare Crust: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan. Bake for 10 minutes. Let cool slightly.
Make Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each. Stir in vanilla extract and heavy cream.
Bake Cheesecake: Pour filling over the crust. Place springform pan in a water bath. Bake for 55–65 minutes, or until edges are set and the center is slightly jiggly.
Cool & Chill: Turn off the oven and crack the door open. Let cheesecake cool in the oven. Then refrigerate for at least 4 hours, or overnight.
Caramelize Sugar Topping: Sprinkle granulated sugar evenly over the chilled cheesecake. Use a kitchen torch to caramelize until golden and crisp. Let cool briefly before slicing.
Notes
Chill the cheesecake completely before torching the topping — it helps create a crisp caramel crust.
If you don’t have a kitchen torch, place the cheesecake under the broiler for 1–2 minutes, watching closely.
To avoid cracks, do not overbake and allow slow cooling in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
