Description
Indulge in the decadent fusion of two classic desserts with this Crème Brûlée Cheesecake recipe. Creamy cheesecake sits atop a buttery graham cracker crust, topped with a caramelized sugar layer for the perfect finish.
Ingredients
Units
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (180 grams, or digestive biscuits)
- 1/4 cup brown sugar (55 grams)
- 6 tbsp unsalted butter, melted (85 grams)
Cheesecake Batter
- 907 grams cream cheese, softened (4 packages of 8 oz.)
- 1 1/3 cup granulated sugar (266 grams)
- 2 vanilla bean pods (see notes)
- 1/2 cup sour cream (120 grams)
- 4 large eggs, room temp
- 1/2 tbsp vanilla extract
- 1/2 tsp salt
For the topping
- 1/4 cup granulated sugar (50 grams)
Instructions
- Graham Cracker Crust – Pre-heat the oven to 325ºF. Place the graham cracker in a food processor and process to obtain fine crumbs. Add the brown sugar and mix to combine. Melt the butter and mix with the crumbs and sugar. Press the mixture on the bottom of an 8” or 9” cheesecake pan. Bake the crust in the oven for 10 minutes. Remove it from the oven and let it cool down.
- Cheesecake Batter – Grease the sides of the cheesecake pan. Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy. Add the granulated sugar, vanilla bean seeds, and sugar, then mix. Scrape the bowl and beat for another 30 seconds. Add the sour cream, then mix. Add the eggs one at a time, mixing until incorporated. Add vanilla extract, salt, and mix briefly. Pour the batter in the pan, wrap in foil, place in a water bath, and bake for 60-75 minutes. Let cool before chilling.
- To decorate – After chilling, remove the ring, sprinkle sugar on top, and caramelize with a torch. Allow to harden, slice, and serve.
Notes
- Storage: Store in the fridge for up to 4-5 days or freeze for up to 2 months.
- Crust: Digestive biscuits can be used instead of graham crackers.
- Vanilla Bean Pod: Substitute with 1 tbsp of vanilla bean paste.
- Greasing the pan: Grease after baking the crust to prevent sogginess.
- Electric mixer: Hand mixer recommended for smoother batter.
- Oven temperature: Adjust for convection ovens, ensuring doneness.
- Oven thermometer: Use to verify accurate oven temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 24g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
