Crème Brûlée Cheesecake

A Crème Brûlée Cheesecake combines the smooth, creamy texture of cheesecake with the rich, caramelized topping of crème brûlée. Here’s how to make this decadent dessert:

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup sour cream
• 1 tablespoon all-purpose flour

For the crème brûlée topping:

• 1/2 cup granulated sugar (for caramelizing)

Instructions:

1. Prepare the crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt. Stir until everything is combined.
3. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Prepare the cheesecake filling:

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the sugar and vanilla extract, and beat until well combined.
3. Add the eggs one at a time, mixing well after each addition. Then add the heavy cream, sour cream, and flour, and mix until smooth.
4. Pour the cheesecake batter into the cooled crust and smooth the top.
5. Tap the pan on the counter a few times to release any air bubbles.

3. Bake the cheesecake:

1. Place the springform pan in a larger roasting pan and carefully pour hot water into the roasting pan (around the edges of the springform pan) until it comes halfway up the sides of the cheesecake pan (this is a water bath that helps prevent cracking).
2. Bake the cheesecake at 325°F (163°C) for about 1 hour and 15 minutes, or until the edges are set, and the center is slightly jiggly.
3. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool slowly.
4. After the hour, remove the cheesecake from the water bath and let it cool to room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.

4. Add the crème brûlée topping:

1. Once the cheesecake is fully chilled, sprinkle an even layer of granulated sugar (about 1/2 cup) over the top of the cheesecake.
2. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy layer. Alternatively, you can place the cheesecake under a broiler on high for 2-3 minutes, watching carefully to prevent burning.

5. Serve:

Allow the caramelized sugar to cool and harden, then slice and serve! The crispy, crackly topping paired with the creamy cheesecake is a perfect combination.

Enjoy your Crème Brûlée Cheesecake—a luxurious dessert that’s sure to impress!