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Crème Brûlée Cheesecake Recipe

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3.9 from 28 reviews

  • Author: Amina
  • Total Time: 8 hours 0 minutes
  • Yield: 10 servings

Description

This decadent Creme Brulee Cheesecake combines the creamy richness of classic cheesecake with the caramelized sugar topping of creme brulee. Featuring a buttery vanilla wafer crust and a smooth, tangy filling enhanced by vanilla Greek yogurt, this dessert is baked in a water bath for a perfectly moist texture. Finished with a brûléed sugar topping and optional fresh berries, it’s an impressive dessert for special occasions or indulgent gatherings.

Ingredients

Crust

  • 11 ounces vanilla wafer cookies
  • ½ cup salted butter, melted
  • ⅛ teaspoon salt

Filling

  • 24 ounces cream cheese, at room temperature
  • 1½ cups powdered sugar
  • 1 cup vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 4 eggs

Topping

  • ¼ cup granulated sugar
  • Fresh berries, for optional garnish

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with aluminum foil or a baking bag to prevent water from leaking in during the water bath process.
  2. Prepare crust: Pulse the vanilla wafer cookies in a food processor until finely crumbed. Add the melted butter and salt, then pulse again until mixture is combined.
  3. Press and bake crust: Press the crumb mixture evenly into the bottom and slightly up the sides of the springform pan. Bake for 10 to 12 minutes until golden brown. Remove and let cool while you prepare the filling.
  4. Lower oven temperature: Reduce the oven temperature to 300°F (150°C) to prepare for baking the cheesecake.
  5. Mix cream cheese and sugar: Using a hand or stand mixer, beat the cream cheese and powdered sugar together in a large bowl until light, fluffy, and smooth.
  6. Add yogurt and vanilla: Mix in the vanilla Greek yogurt and vanilla extract, stirring just until combined to avoid overmixing.
  7. Add eggs: Slowly incorporate the eggs one at a time, stirring gently just until the batter is smooth and homogeneous without overbeating.
  8. Pour filling and remove air: Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter several times to release any air bubbles.
  9. Set up water bath: Place the springform pan on a lint-free towel inside a large roasting pan. Carefully pour hot or boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  10. Bake cheesecake: Bake for 80 to 90 minutes until the edges are set and the center is still slightly wobbly. The internal temperature should reach 150°F (65°C). Halfway through baking, tent the cheesecake loosely with aluminum foil to prevent over-browning.
  11. Cool in oven: When baking is complete, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
  12. Cool to room temperature: Remove the cheesecake from the water bath and allow it to cool to room temperature, about 1 hour.
  13. Chill: Wrap the cheesecake tightly with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
  14. Brûlée topping: When ready to serve, remove the plastic wrap and dab off any moisture from the top of the cheesecake. Evenly sprinkle the granulated sugar over the surface.
  15. Caramelize sugar: Using a kitchen torch on an even medium flame, carefully melt and caramelize the granulated sugar in circular motions until the topping is golden brown and bubbly.
  16. Serve: Allow the sugar topping to cool and harden briefly before removing the springform pan rim. Slice the cheesecake and garnish with fresh berries if desired.

Notes

  • Ensure the cream cheese is at room temperature for a smooth batter without lumps.
  • Use a water bath to prevent cracking and ensure gentle, even baking.
  • Don’t overbeat the eggs to avoid incorporating too much air, which can cause cracks.
  • Wrapping the springform pan with foil is crucial to prevent water from leaking in.
  • Let the cheesecake chill overnight for best texture and flavor.
  • A kitchen torch is preferred to brûlée the sugar topping; alternatively, a broiler can be used with careful attention.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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