Creamy Creme Brulee Cheesecake
This Crème Brûlée Cheesecake features a velvety custard-like filling over a buttery Graham cracker crust, finished with a crackly burnt-sugar topping.
Ingredients
Crust
- 2 cups Graham crackers
- ½ cup Butter melted, unsalted
- 1 tablespoon Granulated sugar
Filling
- 24 oz Cream cheese softened
- ½ cup Sour cream full fat
- 1 cup Granulated sugar
- 3 teaspoon Vanilla extract or 1 vanilla bean, or vanilla bean extract
- 3 Eggs
- 2 Egg yolks
- 2 tablespoon Cornstarch
Topping
- 1 tablespoon Granulated sugar
Instructions
- Heat oven to 180°C (350°F). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Pulse graham crackers in a food processor until they reach a fine, sandy texture. Stir crumbs, granulated sugar, and melted butter until the mixture is evenly moistened.
- Press the mixture firmly into the bottom of the pan using the flat base of a measuring cup to ensure a sturdy base.
- Bake for 7–8 minutes until fragrant. Remove and let the crust cool completely before adding the filling.
- Lower oven temperature to 140°C (280°F). Beat the room-temperature cream cheese, sugar, and vanilla bean paste until completely smooth.
- Mix in the sour cream, eggs, and egg yolks on low speed. Tip: Avoid over-mixing here to prevent air bubbles that cause cracking.
- Sift in the cornstarch and mix just until no white streaks remain.
- De-Air: Pour the batter over the cooled crust. Tap the pan firmly on the counter 5–10 times to force air bubbles to the surface.
- Bake for 60 minutes. The edges should be set, but the center should still have a slight "jello-like" jiggle.
- Turn the oven off and prop the door open slightly. Let the cheesecake sit inside for 1–2 hours. This gradual temperature drop is the secret to a crack-free top.
- Wrap tightly in plastic and refrigerate for at least 5 hours (preferably overnight) to fully set the custard texture.
- Just before serving, sprinkle an even, thin layer of granulated sugar over the top.
- Use a kitchen torch in constant circular motions until the sugar bubbles and turns deep amber. Let it harden for 2 minutes into a glass-like shell before slicing.
Notes
- The Double-Torch: Sprinkle a thin sugar layer, torch until golden, wait 30 seconds, and repeat. This builds a thicker, glass-like "shatter" without overheating the cheesecake.
- Low-Speed Mixing: Switch to the lowest setting once eggs are added. High speeds incorporate air, causing the cake to rise and collapse into a sunken, watery center.
- The Humidity Fix: Sugar liquefies in moisture. If transporting, place a silica packet in the carrier, but for best results, torch on-site immediately before serving.
- Suspended Vanilla Speckles: Ensure your batter is fully emulsified and thick before pouring. This prevents vanilla bean paste from sinking to the bottom of the crust.
- The Perimeter Release: Run an offset spatula around the edges 10 minutes after baking. This allows the cake to shrink inward as it cools, preventing surface cracks.
- Clean Rim Torching: Wipe stray sugar off the pan rim before torching. Burnt sugar on metal creates a bitter, carbonized aroma that taints the flavor of the cake edges.
Nutrition
Calories: 545kcalCarbohydrates: 42gProtein: 8gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 188mgSodium: 430mgPotassium: 163mgFiber: 1gSugar: 30gVitamin A: 1392IUVitamin C: 0.1mgCalcium: 107mgIron: 1mg
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