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Ultimate Crème Brûlée Cheesecake: Creamy Filling with Crackly Sugar Crust

A thick slice of creamy creme brulee cheesecake featuring a perfectly caramelized, dark amber top crust.
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Create the ultimate dessert mashup: a rich, creamy baked cheesecake topped with a perfectly caramelized, crackly sugar crust, just like classic crème brûlée. This recipe focuses on achieving a smooth, no-crack cheesecake texture.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 cup cold heavy cream
  • 1/2 cup granulated sugar (for topping)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes.
  2. Prepare the cheesecake filling: Beat the softened cream cheese until smooth. Gradually add 3/4 cup sugar, beating until combined. Beat in eggs one at a time. Mix in vanilla extract and sour cream until the batter is smooth.
  3. Pour the filling over the chilled crust.
  4. Bake the cheesecake: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath method). Bake at 325 degrees Fahrenheit for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  5. Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  6. Prepare the topping: When ready to serve, whip the cold heavy cream until soft peaks form. Gently spread the whipped cream over the chilled cheesecake surface.
  7. Caramelize the sugar: Sprinkle 1/2 cup of granulated sugar evenly over the whipped cream layer. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. Serve immediately after torching.

Notes

  • For a no-crack cheesecake technique, do not overmix the batter after adding the eggs.
  • If you do not have a kitchen torch, you can place the sugar-topped cheesecake under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
  • Digestive biscuits can substitute for graham crackers in the crust for a different flavor profile.

Nutrition

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