Description
This Creme Brûlée Cheesecake recipe combines the creamy richness of classic cheesecake with the decadent caramelized sugar crust of a traditional crème brûlée. Featuring a buttery vanilla wafer crust and a luscious pastry cream topping, this dessert is baked in a water bath to achieve the perfect smooth and velvety texture. Ideal for special occasions, it yields 12 to 14 elegant slices with a sophisticated balance of tangy, sweet, and caramel flavors.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) vanilla wafer crumbs
- 1/2 cup (112g) salted butter, melted
- 3 tbsp (39g) brown sugar
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 4 large eggs, room temperature
Pastry Cream Topping
- 2 egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup (240ml) milk
- 1 tbsp (14g) salted butter
- 1 tsp vanilla extract
For Caramelizing
- 2–3 tbsp sugar (for caramelizing)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix vanilla wafer crumbs, melted butter, and brown sugar in a small bowl until combined. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil to protect it during the water bath baking.
- Make the cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, light brown sugar, and flour at low speed until smooth and combined to avoid air incorporation which can cause cracks. Scrape down the sides. Add sour cream and vanilla extract and mix until combined. Add the eggs one at a time, mixing slowly after each addition and scraping bowl sides as needed. Pour the batter into the prepared crust.
- Bake in a water bath: Place the springform pan inside a larger pan. Pour warm water into the outer pan to reach halfway up the sides of the springform pan, ensuring the foil wrap prevents water from entering. Bake for 1 hour and 30 minutes until the center is set but still slightly jiggly. Turn off the oven, keep the door closed for 30 minutes, then crack it open and let cool for another 30 minutes to avoid cracking.
- Prepare the pastry cream: Beat egg yolks gently in a medium bowl. In a saucepan, whisk sugar, cornstarch, and milk until smooth. Cook over medium heat, stirring constantly, until thickened and simmering, avoiding boiling. Temper egg yolks by slowly whisking in 1/4 cup of the hot milk mixture to prevent curdling, then return the mixture to the saucepan. Bring to a light boil, stirring for 1 minute. Remove from heat and stir in butter and vanilla until smooth.
- Assemble and chill: After the cheesecake has cooled in the oven, spread the warm pastry cream evenly over the top. Cover with plastic wrap pressed directly on the pastry cream to prevent a skin. Remove foil and water bath wraps, then refrigerate the cheesecake for 5 to 6 hours or overnight until fully set.
- Caramelize the top: Remove cheesecake from springform pan and place on a serving dish. Evenly sprinkle 2 to 3 tablespoons of sugar on top. Using a butane kitchen torch, caramelize the sugar until it forms a crispy, golden-brown crust, emulating the texture of classic crème brûlée. Serve immediately.
Notes
- Room temperature cream cheese and eggs help create a smooth, lump-free batter.
- Wrapping the springform pan with foil prevents water from leaking in during the water bath.
- Baking in a water bath ensures the cheesecake cooks evenly and reduces cracking.
- Tempering the egg yolks prevents them from curdling when added to the hot milk mixture for the pastry cream.
- Plastic wrap pressed directly onto the pastry cream avoids a skin forming for a smooth topping.
- If you don’t have a kitchen torch, you can briefly broil the sugar topping in the oven, but watch carefully to avoid burning.
