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Crème Brûlée Cheesecake

creme brulee cheesecake on pink plate
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Creamy, fluffy baked cheesecake, buttery biscuit crust and crispy, caramelised creme brulée top that cracks when sliced! This is the ultimate Crème Brûlée Cheesecake.

Ingredients

Scale

For the crust:

  • 170g digestive biscuits
  • 100g butter melted

For the cheesecake:

  • 900g cream cheese softened to room temperature
  • 200g caster sugar
  • 160g sour cream
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt
  • 4 large eggs room temperature, lightly beaten

For the topping:

  • 50g granulated sugar

Instructions

  1. To make the crust: Preheat oven to 160c or 325F.
  2. Blend the crumbs in a food processor or pop them in a ziploc bag and bash well with a rolling pin. Tip into a bowl and add the melted butter
  3. Pour the biscuit base into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Then set aside while you get on with the filling
  4. To make the cheesecake: I tend to use a stand mixer for this but you can also use a large bowl and an electric whisk (or use old fashioned elbow grease!) Lightly whisk the cream cheese until creamy and smooth. Don’t over beat it - this is important. Then add the sugar and mix again
  5. Then add the sour cream, vanilla extract, and salt, and stir until well-combined. Keep scraping down the sides of the bowl.
  6. Put the mixer on low and then slowly add the egg mixture, a little at a time, stirring just until it’s combined.
  7. Pour the mixture into the prepared springform pan. Place on a baking sheet lined with tin foil.
  8. Bake at 160C or 325f for 50-60 minutes (or longer as needed)
  9. The edges will slightly puff up and will begin to turn a very light golden brown and the center should spring back to the touch but will still be jiggly. It’s very important not to overbake - it should still have movement at this stage.
  10. Remove from oven and allow to cool on top of the oven for 10 minutes. Then you can use a knife to gently loosen the crust from the inside of the springform pan to prevent cracking. Keep it in the pan as it cools completely.
  11. Allow cheesecake to cool before popping in the fridge to chill. Leave it overnight or at least 4 hours.
  12. After the cheesecake is done chilling, remove from the fridge. Remove the ring from around the pan.
  13. Make the crème brûlée topping: Sprinkle the sugar on an even layer on top of the cheesecake. Use a torch to caramelize the sugar on top.
  14. Allow for the caramelized sugar to harden up on top, which should take a few minutes. Slice and serve.

Notes

Scroll up for a step by step guide with images to help you make this cheesecake.

To store: Store in an airtight container in the fridge for 5 days. The brulee topping will soften over time so just be aware of that. You could always brulee individual slices when ready to eat if you aren't going to eat it at once

Make ahead: Make everything except for the caramelised sugar topping in advance. I would do the cheesecake 1-2 days in advance, cover and place in the fridge. Then add the caramelised sugar topping when ready to serve.

Make without blowtorch: If you don't have a blow torch, the cheesecake is still delicious without the brulée topping. Otherwise, you can use the grill/broiler. Make sure the cheesecake is totally chilled (fridge cold!). Preheat the grill to high, sprinkle an even layer of sugar on the cheesecake and place under the grill. It should take no more than a few minutes so keep an eye on it. I leave the grill door open to see it as it goes. Then remove from grill and allow it to cool. This hardens the sugar.

Cracks: This can occur if there is a sudden change in temperature. This includes opening the oven door or putting in the fridge too soon. Make sure it's fully room temp before popping in the fridge and try to avoid opening oven door. 

Biscuits: You could also use ginger nut biscuits for a twist. Or gluten free digestives. If you are in America, use Graham crackers.

Find it online: https://desertislanddishes.co/creme-brulee-cheesecake/