🍰 Crème Brûlée Cheesecake Recipe

Meal Time Suggestion: Best served as a dessert after dinner or for special occasions.

🍽️ Servings: 12

⏱️ Prep Time: 30 minutes | Cook Time: 1 hour | Chill Time: 6 hours (or overnight)

🔥 Calories: ~450 kcal per slice (varies by portion size)

---

Ingredients

For the crust:

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)

• ¼ cup (50g) granulated sugar

• 6 tbsp (85g) unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages (680g total) cream cheese, softened

• 1 cup (200g) granulated sugar

• 1 tsp vanilla extract (or 1 vanilla bean, seeds scraped)

• 3 large eggs, room temperature

• 1 cup (240ml) heavy cream

• ¼ tsp salt

For the brûlée topping:

• ¼ to ½ cup (50–100g) granulated sugar (for caramelizing)

---

Instructions

1. Prepare the crust:

1. Preheat the oven to 325°F (163°C).

2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened.

3. Press the mixture into the bottom of a 9-inch (23cm) springform pan. Use the bottom of a glass or measuring cup to flatten it firmly and evenly.

4. Bake the crust for 10 minutes. Remove and let cool slightly.

2. Make the cheesecake filling:

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

2. Gradually add the sugar and beat until fully combined and fluffy.

3. Add the vanilla and salt, then mix in the eggs one at a time, beating well after each addition.

4. Add the heavy cream and beat on low speed until just combined (do not overmix).

5. Pour the filling over the crust in the pan. Tap the pan gently to release any air bubbles.

3. Bake the cheesecake:

1. Wrap the outside of the pan with 2–3 layers of foil to prevent water from leaking in.

2. Place the pan into a large roasting pan and pour hot water into the outer pan to create a water bath (it should reach halfway up the sides of the springform pan).

3. Bake for 55–65 minutes or until the edges are set but the center slightly jiggles.

4. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.

5. Remove from the water bath, cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

4. Caramelize the topping:

1. Before serving, remove the cheesecake from the fridge and carefully unmold it.

2. Pat the top dry with a paper towel if there is condensation.

3. Sprinkle a thin, even layer of granulated sugar (start with ¼ cup) over the top of the cheesecake.

4. Using a kitchen torch, caramelize the sugar by moving the flame in circles until it melts and turns deep golden brown. Let it sit for 2–3 minutes to harden.

Tip: If you don’t have a torch, you can place the cheesecake under a broiler for 1–2 minutes. Watch carefully to prevent burning.

---

✅ Tips & Tricks

• Use room temperature ingredients for a smooth filling.

• Don’t overbeat once eggs are added to avoid incorporating too much air.

• Always cool gradually to prevent cracks.

• For best brûlée results, torch just before serving so the sugar stays crisp.

---

🌱 Energy-Saving Tips

• Bake multiple items in the oven at once if you’re preparing other dishes.

• Use an air fryer or broiler setting (if available) for caramelizing the top to save oven time.

---

👩‍👩‍👧‍👦 Who should try this?

• Perfect for dessert lovers who enjoy creamy textures and a crunchy top.

• Great for entertaining guests or celebrating special occasions like birthdays or holidays.