Crème Brûlée Cheesecake

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Crème Brûlée Cheesecake

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Course Dessert
Servings 12

Ingredients
  

Crust:

  • 1 package of Nilla Wafers or Graham Crackers
  • 4 tablespoons of melted unsalted butter

Crème patisserie:

  • 1 ½ cups of heavy cream
  • 4 large eggs
  • cup of sugar
  • 1 vanilla bean pod or 1-2 teaspoons of vanilla bean paste

Cheesecake filling:

  • 4 packages of full-fat cream cheese 8 ounces each
  • 1 cup of granulated sugar
  • ½ teaspoon of salt

Crème patisserie mixture

  • 1.5 tablespoons of sifted cornstarch
  • Lemon juice to taste optional

Topping:

  • 2-4 tablespoons of granulated sugar

Instructions
 

For the Crème patisserie:

  • Whisk eggs, sugar, and vanilla until smooth
  • Heat cream until it simmers, then slowly pour over the egg mixture while whisking
  • Strain the mixture through a fine sieve mesh twice and let it cool

For the Crust:

  • Preheat oven to 350°F and butter a 9″ springform pan. Wrap aluminum foil tightly around the outside to prevent water from getting in
  • Crush Nilla Wafers or Graham Crackers and mix with melted butter to form a crust. Press into the pan and bake for 7-8 minutes. Reduce oven temperature to 325°F

For the Cheesecake filling:

  • Whisk cream cheese, sugar, and salt until creamy. Add the cooled crème patisserie in 3 additions, along with cornstarch and lemon juice. Mix until just combined
  • Pour the batter into the crust and tap to remove air bubbles. Place the pan in a larger tray with boiling water, then bake for 80-85 minutes until the edges are firm but the center is jiggly

For the Brulee top:

  • Once baked, let the cheesecake cool for 15 minutes. Run a knife around the edge and cool for 2-3 hours at room temperature, then chill overnight
  • The next day, remove the cheesecake from the pan and sprinkle sugar on top. Caramelize with a blowtorch in thin layers for even browning

Notes

Enjoy this delightful treat! Just remember, the caramel topping may get soggy if left for too long, so brulee one slice at a time if not serving immediately.

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