Crème Brûlée Cheesecake
A rich and velvety cheesecake with a buttery graham crust, topped with a crackly caramelized sugar layer that brings elegant texture and flavor to this classic French-inspired dessert.
Equipment
- 1 9-inch springform pan
- 1 Mixing bowls
- 1 oven
- 1 sugar torch or broiler for caramelizing sugar topping
Ingredients
- 3 8 oz bricks cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 vanilla bean pasted
- ½ cup sour cream
- 1½ cups graham cracker crumbs
- 6 tablespoons butter melted
- 1 cup granulated sugar for caramelizing
Instructions
- Preheat the oven to 350°F. Combine graham cracker crumbs and melted butter in a medium bowl, then press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes and set aside to cool.
- Beat softened cream cheese and 1 cup sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition.
- Blend in vanilla extract, vanilla bean paste, and sour cream until the filling is fully combined and silky smooth.
- Pour the cheesecake filling over the cooled crust and smooth the top. Bake at 350°F for about 50 minutes until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door cracked for 15 minutes, then transfer to a cooling rack. Refrigerate for at least 4 hours or overnight until chilled.
- Sprinkle 1 cup sugar evenly over the chilled cheesecake before serving. Use a sugar torch or broiler to caramelize the topping until golden brown, watching carefully to avoid burning.
- Optional: melt sugar on a silpat-lined sheet, let cool, and break into shards for decorative topping.
Notes
- Prepare cheesecake a day ahead for best texture and flavor.
- Use a kitchen torch for precise caramelizing of sugar topping.
- Store leftovers covered in the refrigerator for up to 3 days.
- Sprinkling sea salt on caramel adds a delightful contrast.