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Cheesecake Brulee Recipe

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4 from 41 reviews

  • Author: Amina
  • Total Time: 5 hours 45 minutes
  • Yield: 12 servings

Description

This Cheesecake Brulee recipe features a rich and creamy cheesecake with a graham cracker crust, topped with a beautifully caramelized sugar layer. The dessert is baked in a water bath for a smooth texture, chilled, and finished with a brûlée top for an elegant and satisfying treat perfect for special occasions or indulgent gatherings.

Ingredients

Crust

  • 10 Graham Cracker Sheets
  • 1/4 cup Butter, melted
  • 2 Tbsp Brown Sugar

Cheesecake Batter

  • 3 packages Cream Cheese, softened (8 oz each, room temperature)
  • 1 1/3 cups Granulated Sugar
  • 2 Vanilla Bean Pods
  • 4 Large Eggs (room temperature)
  • 1 1/2 cups Heavy Whipping Cream
  • 1/2 cup Full Fat Sour Cream
  • 1/4 teaspoon Salt
  • 1/4 cup Granulated Sugar (for caramelizing)

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F. Pulse the graham crackers in a food processor until fine crumbs form, then mix with melted butter and brown sugar. Press this mixture firmly into the bottom and about half an inch up the sides of a 9-inch springform pan.
  2. Bake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove and allow it to cool at room temperature.
  3. Make the Cheesecake Batter: Beat the softened cream cheese with a mixer until soft and creamy. Gradually add the granulated sugar and beat for 1-2 minutes, scraping down the bowl sides as needed. Split the vanilla bean pods and scrape seeds into the cream cheese mixture, then beat for 2 more minutes until well combined.
  4. Add Eggs: Slowly add the eggs one at a time, mixing each fully but avoiding overmixing.
  5. Incorporate Dairy and Salt: On low speed, mix in sour cream, heavy whipping cream, and salt until thoroughly combined.
  6. Assemble: Pour the batter over the cooled crust and smooth the surface with a spatula.
  7. Prepare for Water Bath: Wrap the bottom of the springform pan with several layers of foil. Place the pan into a larger pan and pour boiling water to reach halfway up the sides of the cheesecake pan.
  8. Bake the Cheesecake: Bake at 325°F for 55-65 minutes until the edges are set but the center still jiggles slightly.
  9. Cool in Oven: Turn oven off and crack the door open. Let the cheesecake sit inside the oven for 45 minutes until cooled to room temperature.
  10. Remove and Chill: Carefully remove the cheesecake from the water bath and remove foil. Chill in the refrigerator for at least 4 hours or overnight to fully set.
  11. Serve with Brûlée Topping: Release the cheesecake from the springform pan. Sprinkle the 1/4 cup granulated sugar evenly over the top and use a kitchen torch on its lowest setting to caramelize the sugar until golden brown and hardened, about 5 minutes. Slice and serve.

Notes

  • Using room temperature ingredients ensures a smooth and creamy batter without lumps.
  • Wrapping the pan with foil prevents water from leaking into the cheesecake during the water bath.
  • Be cautious when caramelizing the sugar with a torch to avoid burning the sugar or the cheesecake surface.
  • For best results, chill the cheesecake overnight to allow flavors to fully develop and texture to firm up.
  • If you don’t have a torch, the sugar topping can be caramelized under a broiler but watch carefully to avoid burning.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cheesecake-brulee-recipe/