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Crème Brûlée Cheesecake

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A creamy cheesecake combining the rich custard base of crème brûlée with a classic cheesecake filling, featuring a graham cracker or Nilla wafer crust and a caramelized sugar topping torched to perfection.

Ingredients

  • Crust: 200g 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 (or 1-2 tsp vanilla bean paste)
  • 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)
  • Topping: 2-4 tbsp granulated sugar

Instructions

  1. Make the crème patisserie: Heat heavy cream with vanilla bean, whisk in eggs and sugar off heat, cook until thickened, then cool completely.
  2. Prepare the crust: Crush Nilla wafers or graham crackers, mix with melted butter, press into a 9-inch springform pan, and bake at 350°F for 10 minutes until golden, then cool.
  3. Make the filling: Beat cream cheese, sugar, and salt until creamy. Gradually add cooled crème patisserie in 3 additions with cornstarch and lemon juice, mixing just until combined without overmixing.
  4. Assemble and bake: Pour filling over crust in the pan. Bake in a water bath at 325°F for 60-75 minutes until edges are set but center jiggles slightly. Cool gradually, then chill overnight.
  5. Finish: Sprinkle granulated sugar evenly over chilled cheesecake top and torch until caramelized and golden.

Notes

Use a water bath to prevent cracks and ensure even baking. Chill the cheesecake for at least 8 hours before torching the top for best results. For easier release, wrap the springform pan in foil and grease the sides.

Nutrition

Find it online: https://www.receipster.com/creme-brulee-cheesecake-recipe/

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