Crème Brûlée Cheesecake

5 from 1 vote

Creamy, fluffy baked cheesecake, buttery biscuit crust, and crispy, caramelized crème brûlée top that cracks when sliced! This is the ultimate Crème Brûlée Cheesecake.

Prep Time30

Cook Time1

Chilling Time4

Total Time5 30

Course: Pudding

Cuisine: American

Servings: servings

Author: Margie Nomura

Ingredients

For the crust:

6 oz digestive biscuits or graham crackers about 1 1/2 cups crumbs (about 11 digestives or 10 full graham sheets)
3.5 oz butter about 7 tbsp; melted

For the cheesecake:

32 oz cream cheese softened to room temperature
7 oz superfine sugar (caster sugar) about 1 cup
5.6 oz sour cream about 2/3 cup
1 1/2 tsp vanilla extract
Pinch of salt
4 large eggs room temperature; lightly beaten

For the topping:

1.75 oz granulated sugar about 1/4 cup

US Customary - Metric

Instructions

To make the crust:

Preheat oven to 325°F (160°C/140°C fan).
Blend the biscuits in a food processor or pop them in a zipper-top bag and bash well with a rolling pin. Tip into a bowl, add the melted butter, and mix well.
Pour the biscuit base into a 9-inch (23 cm) springform pan and press firmly into the bottom and up the sides. Then set aside while you make the filling.

To make the cheesecake:

I tend to use a stand mixer for this, but you can also use a large bowl and a hand mixer (or use old-fashioned elbow grease!) Lightly whisk the cream cheese until creamy and smooth. Don’t overbeat it – this is important. Then add the sugar and mix again
Then add the sour cream, vanilla extract, and salt, and stir until well combined. Keep scraping down the sides of the bowl.
Put the mixer on low and then slowly add the lightly beaten eggs, a little at a time, stirring just until combined.
Pour the mixture into the prepared springform pan. Place on a baking sheet lined with foil.
Bake for 50-60 minutes (or longer as needed).
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.
Remove from the 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.
Allow the cheesecake to cool before popping it in the fridge to chill. Leave it overnight or at least 4 hours.
After the cheesecake is done chilling, remove from the fridge. Remove the ring from around the pan.

Make the crème brûlée topping:

Sprinkle the sugar in an even layer on top of the cheesecake. Use a torch to caramelize the sugar on top.
Allow for the caramelized sugar to harden up on top, which should take a few minutes. Slice and serve.

Notes

Make-ahead and storage

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

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

More quick tips

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

Cracks: These 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 the oven door.

Biscuits: You could also use ginger nut biscuits for a twist. Or gluten-free digestives. If you are in the US, use graham crackers.

Nutrition