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.
Prep Time
- Preparation Time: 30 minutes
- Cooking Time: 1hr 20 minutes
- Type: Dessert
- Style: American cuisine
- Total Time: 1hr 50 minutes
Ingredients
You’ll need a few key ingredients to make a delicious Creme Brulee Cheesecake.
Crust:
Nilla Wafers Or Graham Crackers: Provides a sweet and crunchy base for the cheesecake.
Unsalted Butter: Binds the crust ingredients together and adds richness.
Crème Patisserie:
Heavy Cream: Contributes to the creamy texture and rich flavor of the crème patisserie.
Large Eggs: Help thicken and set the crème patisserie.
Sugar: Adds sweetness to balance the rich and creamy components.
Vanilla Bean Pod Or Vanilla Bean Paste: Infuses the crème patisserie with aromatic vanilla flavor.
Cheesecake Filling:
Full-Fat Cream Cheese: Gives the cheesecake its classic rich and creamy texture.
Granulated Sugar: Sweetens the cheesecake and helps achieve a smooth consistency.
Salt: Enhances the overall flavor by balancing the sweetness.
Crème Patisserie: Adds a luscious, creamy layer to the cheesecake filling.
Cornstarch: Acts as a thickening agent, ensuring a stable and creamy texture.
Lemon Juice (Optional): Adds a hint of acidity to balance the sweetness and richness.
Top:
Granulated Sugar: Caramelizes to create a crispy, sweet topping that contrasts with the creamy cheesecake.
Directions to Make Creme Brulee Cheesecake
To make this unique and flavorful cheesecake, follow these simple steps.
Creme Patisserie:
- Beat together the eggs, sugar, and vanilla until the eggs are well-mixed.
- Warm up the cream until it begins to simmer, then gradually pour it over the egg mixture while whisking constantly.
- Filter the mixture through a fine sieve mesh two times, and let it cool down.
Crust:
- Preheat your oven to 350F (conventional) and grease the bottom of a 9″ springform pan.
- Securely wrap 2-3 sheets of aluminum foil around the outside of the pan, ensuring water cannot seep in.
- Combine crushed Nilla Wafers and melted butter in a food processor until fine crumb forms.
- Press the mixture tightly into the pan to create a crust, extending some up the sides.
- Bake for 7-8 minutes, then adjust the oven temperature to 325F (conventional).
Cheesecake Filling:
- In the stand mixer bowl, combine cream cheese, sugar, and salt. Use the paddle attachment to whisk for 2-3 minutes until it becomes creamy. Make sure to scrape the edges and bottom of the bowl to ensure everything is well-mixed.
- Slowly add the cooled-down creme patisserie in 3 separate additions, whisking for only 15-20 seconds between each addition. In the final addition, also include the sifted cornstarch and lemon juice. Scrape the bowl and whisk for another 15-20 seconds, being careful not to overmix.
- Ensure that all the ingredients are just combined by whisking for a short time of 15-20 seconds. Remember to scrape the bowl and whisk to make sure everything is well incorporated, but avoid overmixing.
Baking:
- Pour the cheesecake batter into the pan with the baked crust, then gently shake and tap the pan on the counter to remove air bubbles.
- Place the cheesecake pan in a large tray in the oven on the middle rack, and pour boiling water into the tray to create a water bath around the cheesecake pan.
- Bake the cheesecake for about 80-85 minutes, checking for doneness by gently jiggling the middle of the cheesecake before removing it from the oven and cooling it to room temperature for 15 minutes.
Brulee Top:
- The following day, delicately take out the cheesecake from the pan and transfer it to your serving board.
- Sprinkle sugar over the cheesecake in thin layers, then use a blowtorch to caramelize it until it reaches a deep golden color (melting in the process). Applying sugar in thin layers will quicken the process and ensure uniform caramelization.
- Serve and savor the delicious treat.
What is Creme Brule Cheesecake?
Crème Brûlée, a beloved French treat, means “burnt cream” in English. Essentially, it consists of a silky custard concocted from egg yolks, cream, and sugar, with a hint of vanilla. Its standout feature is the crunchy caramelized sugar layer on top, created by caramelizing a thin layer of sugar with a torch or broiler until it forms a delicate crust.
Why You Should Try Creme Brule Cheesecake
If the name alone doesn’t persuade you, here are a couple of reasons why you absolutely must give cheesecake crème brûlée a try:
- My cheesecakes are renowned for their exceptional taste and quality.
- Countless individuals have raved about my New York Cheesecake recipe, which has been tried and loved by hundreds, if not thousands, of people.
- 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.
Tips To Make The Best Creme Brulee Cheesecake
You should definitely check out my blog post about the ultimate Cheesecake Recipe, where I’ve included helpful tips to make the perfect cheesecake. Here’s a quick overview:
- Utilize premium, full-fat ingredients, particularly heavy cream and cream cheese.
- Ensure all ingredients are at room temperature for smooth mixing without any lumps.
- Scrape the bowl while mixing the cheesecake to eliminate any cream cheese lumps, or strain the batter if needed.
- Firmly pack the crust to maintain its crispiness.
- Securely wrap 2-3 large foil sheets around the springform pan to prevent water leakage during the water bath process.
What To Do If You Don’t Have A Blowtorch
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.
- 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.
- 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.
- 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.
What can I use for the crust if I don’t have nilla wafers?
If you don’t have Nilla Wafers for your Creme Brulee Cheesecake crust, you can use several alternatives. Graham crackers are a popular choice and work well as a cheesecake crust. Alternatively, digestive biscuits, shortbread cookies, or even Oreo cookies (with or without the cream filling) can be used. For a unique twist, try using gingersnaps or any other crisp, sweet cookie. Simply crush the cookies into fine crumbs, mix with melted butter, and press into the bottom of your cheesecake pan.
Why did my cheesecake crack?
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.
How to tell when the cheesecake is done baking?
To tell when your Creme Brulee Cheesecake is done baking, look for these signs:
- The edges should be set and slightly puffed, with a light golden color.
- The center should still be slightly jiggly, but not liquid. As it cools, it will become firmer.
- Insert a knife or toothpick near the edge; it should come out clean or with just a few moist crumbs.
- The top may have a slight sheen but should not be overly wet or glossy.
- If using a thermometer, the internal temperature should reach around 150°F (65°C).
After baking, let the cheesecake cool completely in the oven with the door slightly open to prevent cracks.
Can I prepare Crème Brûlée Cheesecake in advance?
Yes, you can prepare Crème Brûlée Cheesecake in advance. This dessert actually benefits from being made ahead of time as it allows the flavors to meld and the cheesecake to set properly. Prepare the cheesecake and let it chill in the refrigerator for at least 4 hours, preferably overnight.
When you’re ready to serve, add the sugar topping and caramelize it with a kitchen torch to achieve the signature brûlée crust. This last-minute step ensures the topping remains crisp. Store the prepared cheesecake in the refrigerator for up to 3 days before serving.
How to store Crème Brûlée Cheesecake?
To store Crème Brûlée Cheesecake, first, ensure it has cooled to room temperature. Then, cover it with plastic wrap or place it in an airtight container to prevent it from absorbing odors and drying out. Refrigerate the cheesecake for up to 4-5 days. In case you need to store it for an extended period, freezing the cheesecake is an option.
Make sure to tightly wrap it with plastic wrap, followed by aluminum foil, and place it in a container that is suitable for freezing. It can be kept frozen for up to 2 months. Keep in mind to thaw the cheesecake in the refrigerator overnight before serving.
Try Out My Other Recipes!
Delicious Creme Brulee Cheesecake Dessert – Easy Guide
Ingredients
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
Instructions
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!
Video
Notes
- To prevent the caramel topping from becoming soggy, it is best to brulee one slice of cheesecake at a time just before enjoying it.
- If you plan on serving the cheesecake later, it’s important to note that the caramel topping may lose its texture and become soggy.
- For the best experience, I suggest bruleeing each slice individually when you’re ready to indulge in the cheesecake.