Creme Brulee Cheesecake
This creme brulee cheesecake recipe gives you two desserts in one slice, a dense tangy baked cheesecake hiding under a thin sheet of caramelized sugar.
Equipment
- 9-inch springform pan - for clean release
- Butane kitchen torch - for the caramel top
- Hand or stand mixer - to beat the filling smooth
- Food processor - for grinding graham crackers
- Large roasting pan - to hold the water bath
- Heavy-duty aluminum foil - to wrap the pan
- Offset spatula - for smoothing the top
- Rubber spatula - for scraping the bowl
- Kettle - for boiling water bath water
- Oven thermometer - (optional) to verify oven temperature
Ingredients
For the graham cracker crust
- 1½ cups graham cracker crumbs - 150g, about 12 full sheets
- 2 tablespoons granulated sugar - 25g
- 6 tablespoons unsalted butter - 85g, melted
- 1 pinch fine salt
For the cheesecake filling
- 32 oz full-fat block cream cheese - 900g, room temperature (four 8-ounce blocks)
- 1 cup granulated sugar - 200g
- 1 tablespoon cornstarch - 8g
- ½ cup sour cream - 120g, room temperature
- ⅓ cup heavy cream - 80ml, room temperature
- 1 tablespoon vanilla bean paste - or 1 vanilla bean scraped
- 3 large eggs - room temperature
- 2 large egg yolks - room temperature
For the caramelized top
- ⅓ cup granulated sugar or turbinado sugar - 65g, for torching
Instructions
- Heat oven to 325°F (163°C) and set a rack in the lower third. Butter the inside of a 9-inch springform pan and line the base with parchment. Wrap the outside with two or three layers of heavy-duty foil, running it at least 2 inches up the sides, then boil a full kettle of water and set it aside.
- Pulse the graham crackers in a food processor until fine and sandy, about 1½ cups (150g). Add the 2 tablespoons (25g) sugar and a pinch of salt and pulse to mix, then pour in the 6 tablespoons (85g) melted butter and pulse until the crumbs look like wet sand. Tip into the pan and press firmly across the base and about ½ inch up the sides using the flat bottom of a measuring cup.
- Bake the crust for 8 to 10 minutes, until it smells toasty and looks set. Set it on a rack to cool while you make the filling, leaving the oven on at 325°F (163°C).
- Beat the 32 oz (900g) softened cream cheese on low speed until completely smooth, scraping the bowl often. Add the 1 cup (200g) granulated sugar and the 1 tablespoon (8g) cornstarch, then beat on low until just combined, keeping the speed low the whole time since beating air into the batter is what causes cracks.
- Mix in the ½ cup (120g) sour cream and ⅓ cup (80ml) heavy cream on low until smooth. Add the 1 tablespoon vanilla bean paste and beat just until the flecks spread through the batter, then scrape the bowl down one more time to catch any hidden lumps of cream cheese.
- Add the 3 whole eggs and 2 egg yolks one at a time, mixing on low after each just until it disappears. Stop mixing the moment the last yolk blends in, and if the batter looks airy, tap the bowl on the counter a few times to release bubbles.
- Pour the filling over the cooled crust and smooth the top with an offset spatula. Set the foil-wrapped pan inside a large roasting pan, then pour the hot kettle water into the roasting pan until it reaches halfway up the springform sides.
- Bake at 325°F (163°C) for 1 hour to 1 hour 15 minutes. The edges should look set while the center still wobbles slightly when you nudge the pan, and avoid opening the door for the first 50 minutes since a temperature drop can crack the top.
- Turn off the oven and crack the door open a few inches. Leave the cheesecake inside for 1 hour to cool slowly, then lift the pan out of the water bath, remove the foil, and let it finish cooling on the counter to room temperature.
- Cover the pan loosely and refrigerate for at least 6 hours, or overnight for the cleanest slices. Keep the top uncovered for the first hour of chilling so condensation does not collect on the surface, since a dry, cold surface is what you need for the sugar to caramelize properly.
- Just before serving, run a thin knife around the edge and release the springform ring. Blot the surface dry with a paper towel, then sprinkle the ⅓ cup (65g) sugar in a thin, even layer. Hold the torch a few inches away and move it in small circles until the sugar melts and turns deep amber, then let the caramel set for 2 to 3 minutes until it hardens before slicing and serving.
Notes
- Start with truly soft cream cheese — cold cream cheese leaves lumps that no amount of mixing will fix once the eggs go in.
- Mix on low from start to finish — high speed whips in air, and air bubbles rise and split the surface as the cake bakes.
- Do not skip the water bath — the steam keeps the bake gentle and the top flat, which you need for the sugar shell.
- Torch a dry surface — torching a damp top turns the sugar to syrup instead of glass.
- Sprinkle sugar in a thin, even layer — thick patches burn on top before the bottom melts, leaving a bitter taste.
- Torch right before serving — the caramel starts softening within a couple of hours, so add it at the last minute for the loudest crack.
- Warm the knife between cuts — dip your knife in hot water and wipe it dry before each slice for clean edges.
- Store un-torched in the refrigerator for up to 5 days; torch each slice as you serve it.
- Freeze the un-torched, fully chilled cheesecake tightly wrapped for up to 2 months; thaw overnight in the fridge, blot dry, and torch just before serving.
- A caramelized top holds its crack for about 12 to 18 hours before softening, so torch only what you plan to eat that day.
Nutrition
Serving: 1SliceCalories: 485kcalCarbohydrates: 38gProtein: 8gFat: 34gSaturated Fat: 20gCholesterol: 165mgSodium: 320mgSugar: 30g
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