Do you love the creamy taste of cheesecake like me, combine it with the rich flavor of creme brulee. This creme brulee cheesecake recipe is a perfect mix of both. Cheesecake brulee is smooth, sweet, and topped with a crispy caramel layer making an incredible combination of unique texture and flavors. This creme brulee cheesecake is easy to make at home because you only need a few simple ingredients. This recipe is so simple that anyone can make it by following this step-by-step guide for a delicious dessert. Enjoy the perfect blend of cheesecake and creme brulee that your family and friends will love.
Crust: – 200 g Nilla Wafers or Graham Crackers – 4 tbsp unsalted butter melted (60g) Crème patisserie: – 1 ½ cups heavy cream 360g – 4 large eggs – ⅓ cup sugar 75g – 1 vanilla bean pod Cheesecake filling: – 32 oz full-fat cream cheese 4 8oz blocks, 910g – 1 cup granulated sugar 220g – ½ tsp salt – Crème patisserie from above – 1.5 tbsp cornstarch sifted – Lemon juice to taste optional Top: – 2-4 tablespoon granulated sugar
Creme Patisserie: – Whisk eggs, sugar, and vanilla until mixed. – Heat cream until it simmers, then slowly pour over egg mixture while whisking. – Strain mixture twice through a fine sieve, set aside to cool. Crust: – Preheat oven to 350°F and butter the bottom of a 9″ springform pan. Wrap 2-3 sheets of aluminum foil around the outside of the pan to keep water out. – Crush Nilla Wafers and melted butter in a food processor until fine crumbs form. – Press crumbs into the pan to form a crust, pushing some up the sides.
– Bake for 7-8 minutes. Change oven temperature to 325°F. Cheesecake Filling: – In a stand mixer, whisk cream cheese, sugar, and salt for 2-3 minutes until creamy. Scrape bowl to mix well. – Add cooled creme patisserie in 3 parts, whisking slowly for 15-20 seconds each time. Add cornstarch and lemon juice with the last addition. Mix for 15-20 seconds until combined, do not overmix. Baking: – Pour cheesecake batter into the pan with the baked crust. Shake and tap the pan to remove air bubbles. Run a skewer through the batter gently.
– Place a large tray in the oven and put the cheesecake pan in the middle. Pour 1-2 inches of boiling water into the tray (water bath). Ensure no water gets into the cheesecake pan. – Bake for 80-85 minutes. At 75 minutes, check for doneness. Cheesecake should be jiggly in the middle but firm at the edges. – Remove from oven and let sit at room temperature for 15 minutes. Run a butter knife around the edge between the cheesecake and the pan. – Cool at room temperature for 2-3 hours, then chill in the fridge overnight (uncovered).
Brulee Top: – The next day, remove the cheesecake from the pan and place it on a serving board. – Sprinkle sugar in thin layers on top of the cheesecake. Use a blowtorch to caramelize the sugar until it melts and turns deep golden. – Serve and enjoy!
If the name alone doesn’t persuade you, here are a couple of reasons why you absolutely must give cheesecake crème brûlée a try: 1. My cheesecakes are renowned for their exceptional taste and quality. 2. Countless individuals have raved about my New York Cheesecake recipe, which has been tried and loved by hundreds, if not thousands, of people. 3. The combination of Crème Brûlée and Cheesecake is a heavenly match, and my Crème Brûlée version with its crispy caramel coating adds an unparalleled depth of flavor.
Getting a blowtorch is highly recommended for optimal results this is the one I rely on. But if you can’t find one, there are a few other alternatives to consider. 1. Opt for the hot spoon method: Sprinkle a thin layer of sugar on the cheesecake and heat the back of a spoon directly on the flame. Gently press the hot spoon onto the sugar to melt and caramelize it. Remember to go back and forth to ensure even caramelization.
2. Consider making a caramel: Prepare a wet caramel and carefully pour it onto the cheesecake while it is still in the pan. Tilt the pan in different directions to spread the caramel into a thin layer. This method works best when the cheesecake is cold and the caramel is hot. 3. Try using the broiler cautiously: Sprinkle a thin layer of sugar on the cheesecake and place it on the top rack of your oven with the broiler on. Keep a close eye on it and rotate the cheesecake slowly to evenly torch the sugar. Be aware that this method may warm up the cheesecake.
Cracks in your Creme Brulee Cheesecake can be caused by several factors. Overmixing the batter introduces too much air, which expands during baking and contracts as it cools, leading to cracks. Baking at too high a temperature or for too long can also cause the cheesecake to dry out and crack. Rapid cooling, such as moving the cheesecake from the oven directly to a cold environment, can cause the surface to crack due to sudden contraction. Lastly, insufficient moisture in the oven can contribute to cracks; baking the cheesecake in a water bath helps maintain a humid environment, preventing the surface from drying out and cracking.