Description
This Creme Brûlée Cheesecake combines the creamy richness of classic cheesecake with the smooth custard topping of pastry cream and a caramelized sugar crust, inspired by the beloved French dessert crème brûlée. A decadent crust made from vanilla wafer crumbs provides the perfect base, while a delicate water bath baking technique ensures a silky, crack-free cheesecake. The final torching of sugar on top adds a delightful crisp texture and caramel flavor that balances the creamy layers perfectly.
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:
- 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
Additional:
- 2–3 tbsp sugar (for caramelizing)
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides. In a small bowl, combine vanilla wafer crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from entering during the water bath process.
- Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, brown sugar, and all-purpose flour on low speed until smooth and well combined, ensuring minimal air incorporation to prevent cracks. Scrape down the bowl sides. Add sour cream and vanilla extract; mix until combined. Add 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 and fill the outer pan with warm water halfway up the springform sides without letting water get above the foil wrapping. Bake for 1 hour and 30 minutes. The center should be set yet slightly jiggly. Turn off the oven and keep the door closed for 30 minutes, then crack it open and allow the cheesecake to cool for another 30 minutes to help prevent cracking.
- Prepare the Pastry Cream: Beat egg yolks gently in a medium bowl. In a saucepan, whisk together sugar, cornstarch, and milk until smooth. Cook over medium heat, stirring continuously, until the mixture begins to thicken and simmer—avoid boiling. Temper the egg yolks by whisking in about 1/4 cup of the hot milk mixture slowly to prevent curdling, then pour the tempered eggs back into the saucepan. Bring to a light boil, stirring constantly for 1 minute. Remove from heat, stir in butter and vanilla until melted and smooth.
- Frost the Cheesecake: When cheesecake has finished baking and cooling in the oven, spread the pastry cream evenly over the top. Cover with plastic wrap directly touching the pastry cream to prevent a skin from forming. Remove the outer foil and water bath wraps, then refrigerate the cheesecake for 5-6 hours or overnight until fully set.
- Caramelize the Top: Before serving, remove cheesecake from springform pan and place on a serving dish. Sprinkle 2–3 tablespoons of sugar evenly over the top. Use a butane kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust reminiscent of classic crème brûlée.
Notes
- Using room temperature cream cheese and eggs helps achieve a smooth filling with fewer lumps.
- Be sure to wrap the springform pan tightly with foil to prevent water from seeping into the crust during the water bath baking.
- Slow and gentle mixing minimizes air in the batter, which reduces cracking during baking.
- The water bath ensures even baking and prevents the cheesecake from drying out.
- Caramelize sugar just before serving to maintain the crisp texture of the brûlée topping.
- Leftover cheesecake should be stored refrigerated and consumed within 3-4 days.
Nutrition
- Serving Size: 1 slice (approx. 1/14th of cheesecake)
- Calories: 460
- Sugar: 32g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
