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Why This Dessert Works So Well
At first glance, it might seem like an unusual pairing, but cheesecake and crème brûlée share the same DNA: creamy textures, rich egg-based fillings, and a love for vanilla. This recipe simply takes the best of both and blends them into one show-stopping dessert.
You get:
- The dense, velvety base of a New York-style cheesecake
- A caramelized sugar topping that crackles like a dream
- The perfect balance of sweetness and texture in every bite
Ingredients You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
For the brûlée topping:
- 2–3 tablespoons granulated sugar (for torching)
How to Make Crème Brûlée Cheesecake
1. Prepare the Crust
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let cool while you prepare the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently to avoid adding too much air.
- Mix in sour cream, vanilla, and salt until just combined.
- Pour the filling over the cooled crust.
3. Bake
- Place the pan in a water bath (wrap the springform pan in foil to prevent leaks) and bake for 50–60 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool gradually for an hour.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
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