Crème Brûlée Cheesecake is the ultimate dessert for anyone who adores creamy textures and a bit of dramatic flair. It beautifully brings together the richness of a baked cheesecake and the iconic caramelized sugar shell of crème brûlée. The result is an irresistible dessert that looks elegant, tastes luxurious, and can be made in any home kitchen with ease. From the buttery crust to the smooth filling and that final sweet crunch, every bite is an experience. Whether you’re planning for a holiday, dinner party, or simply treating yourself, this dessert is sure to stand out.
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Why You’ll Love This Recipe
This recipe checks all the boxes: it’s rich and smooth, with a tangy filling and just the right amount of sweetness. The crust provides a tender base, while the sugar top creates a beautiful contrast with its crisp finish. You can prepare it ahead of time, making it perfect for entertaining or when you want to prep dessert without last-minute stress. The final brûlée adds that touch of excitement and texture that sets it apart from your usual cheesecake.
Ingredients You’ll Need
For the Crust
170 g digestive biscuits – These biscuits create a lightly sweet base with a bit of crunch. Graham crackers or gluten-free alternatives can be used instead.
100 g unsalted butter, melted – Blends with the crumbs to hold the crust together and adds a rich flavor.
For the Filling
900 g cream cheese, at room temperature – Full-fat cream cheese gives the creamiest, most stable result.
200 g caster sugar – Its fine texture helps create a silky, smooth batter.
160 g sour cream – Adds a touch of tang and softens the overall texture.
1 ½ teaspoons vanilla extract – Deepens the flavor with warm, aromatic notes.
Pinch of salt – Balances sweetness and enhances the other flavors.
4 large eggs, lightly beaten – Room temperature eggs mix in more easily and help set the filling.
For the Topping
50 g granulated sugar – Used to make the golden, crisp sugar layer on top.
How to Make Crème Brûlée Cheesecake
This dessert is baked slowly at a gentle temperature to ensure the interior stays smooth and custardy. After chilling, it’s finished with a caramelized sugar topping that crackles when sliced. While it may seem fancy, each step is simple and manageable, even for beginner bakers. The process yields a showstopping dessert with a bakery-style finish.
Step-by-Step Instructions
Step 1: Prepare the Biscuit Crust
Start by preheating your oven to 160°C (325°F). Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and rolling over them with a pin. Mix the crumbs with melted butter until fully coated, then press the mixture firmly into the base and slightly up the sides of a 9-inch springform pan. Set aside.
Step 2: Mix the Cheesecake Base
In a large bowl or stand mixer, gently beat the cream cheese until smooth. Don’t overwork it, as too much air can affect the texture. Add the caster sugar and mix again until fully incorporated. Scrape the sides of the bowl regularly. Stir in the sour cream, vanilla extract, and a pinch of salt until the mixture is uniform. Slowly add the eggs, mixing on a low setting just until everything is combined.
Step 3: Bake the Cheesecake
Pour the filling over the crust in your prepared pan. Place the pan on a baking tray lined with foil to catch any drips. Bake for 50 to 60 minutes. The cheesecake should look slightly puffed around the edges and remain slightly wobbly in the center. Avoid opening the oven door during baking to maintain an even temperature.
Step 4: Let It Cool Gently
Once baked, remove the cheesecake from the oven and let it sit on a heat-safe surface for about 10 minutes. Run a thin knife around the edges of the cake to help it release from the pan. Leave it to cool completely at room temperature before refrigerating. This slow cooling process helps prevent surface cracks.
Step 5: Chill Until Set
Refrigerate the cheesecake for at least 4 hours or overnight. This gives the filling time to fully firm up and develop its best flavor and texture.
Step 6: Caramelize the Sugar Layer
When the cheesecake is completely chilled, take it out of the fridge and remove the springform ring. Sprinkle the granulated sugar evenly over the surface of the cheesecake. Use a kitchen torch to melt and caramelize the sugar until it turns a deep golden brown and forms a shiny shell. Let it rest for a few minutes so the sugar can harden.
Using a Broiler Instead
If you don’t have a torch, you can use a broiler instead. Preheat your broiler to high. Place the cheesecake under the heat source with the door slightly open and broil until the sugar melts and caramelizes. This only takes a couple of minutes, so keep a close eye to avoid burning.
Helpful Tips
For best results, always use room temperature ingredients to ensure they blend smoothly. Beating the cream cheese until just smooth prevents air bubbles that can lead to cracks. If you’re worried about cracking, place a tray of hot water on the rack beneath the cheesecake in the oven. Letting the cheesecake reach room temperature before chilling is important, as a sudden temperature change can cause the top to split. If you plan to serve over multiple days, torch individual slices before serving to keep the topping fresh and crisp.
Details
Flavor: Smooth vanilla cheesecake with a burnt sugar crunch
Texture: Creamy base with a crisp, caramelized top
Occasion: Great for dinner parties, holidays, and celebrations
Prep Time: 30 minutes
Bake Time: 1 hour
Chill Time: Minimum 4 hours
Total Time: Approximately 5 hours and 30 minutes
Serves: 10 slices
Notes
To change things up, try using different biscuits for the crust like ginger nuts or gluten-free crackers. For a twist in flavor, consider adding a bit of orange zest or instant espresso to the filling. Avoid sudden cooling by letting the cheesecake sit at room temperature before refrigeration. For the best presentation, caramelize the sugar just before serving, or torch individual slices to preserve the texture if you’re not serving all at once.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 510 |
| Total Fat | 38 g |
| Saturated Fat | 22 g |
| Protein | 8 g |
| Carbohydrates | 35 g |
| Sugar | 28 g |
Frequently Asked Questions
What sets crème brûlée cheesecake apart from regular cheesecake?
This version features a crispy, caramelized sugar topping, giving it the signature texture and flavor of crème brûlée layered over a traditional cheesecake base.
Is a water bath necessary for this recipe?
Not strictly. You can mimic the effect by placing a pan of hot water in the oven, which adds moisture and helps bake the cheesecake gently, reducing the chance of cracks.
Can I make this cheesecake in advance?
Yes, the cheesecake can be prepared a day or two ahead. Keep it covered in the fridge and add the caramelized sugar layer just before serving for best results.
What’s the secret to a flawless caramelized top?
Use fine granulated sugar and a kitchen torch to evenly melt it. Make sure the cheesecake is fully chilled before brûléeing the sugar to avoid melting the filling.
Storage Instructions
Store the cheesecake in an airtight container in the refrigerator for up to five days. The brûlée topping may soften over time, so if you’d like to keep that signature crunch, add sugar and torch each slice as needed. To freeze, do so before adding the sugar layer. Wrap the cheesecake well and freeze for up to one month. Let it thaw in the fridge overnight, then caramelize the sugar just before serving.
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Crème Brûlée Cheesecake | A Stunning Twist on a Classic Dessert
- Total Time: 5 hours 30 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Creamy, fluffy baked cheesecake, buttery biscuit crust and crispy, caramelised crème brûlée top that cracks when sliced. This is the ultimate Crème Brûlée Cheesecake made easy for home bakers.
Ingredients
For the crust:
170 g digestive biscuits
100 g unsalted butter, melted
For the cheesecake:
900 g cream cheese, softened to room temperature
200 g caster sugar
160 g sour cream
1 ½ teaspoons vanilla extract
Pinch of salt
4 large eggs, room temperature, lightly beaten
For the topping:
50 g granulated sugar
Instructions
1. Preheat oven to 160°C (325°F). Crush digestive biscuits and combine with melted butter. Press into base and sides of a 9-inch springform pan. Set aside.
2. In a large bowl, beat cream cheese until smooth. Add caster sugar and mix until combined. Add sour cream, vanilla extract, and salt. Mix again.
3. Add the lightly beaten eggs gradually, mixing on low speed just until incorporated.
4. Pour batter into prepared crust. Place pan on a foil-lined baking tray.
5. Bake for 50–60 minutes. Edges will puff and center will jiggle slightly.
6. Let cool for 10 minutes. Run a knife around edges. Cool to room temperature, then chill for at least 4 hours or overnight.
7. Remove cheesecake from fridge. Sprinkle sugar evenly on top.
8. Use a torch to caramelize sugar until golden and crisp. Let cool for a few minutes before slicing.
Notes
Use ginger nut or gluten-free biscuits as a crust variation.
Make the cheesecake 1–2 days ahead and brûlée just before serving.
Use a broiler if you don’t have a torch. Keep an eye to avoid burning.
Torch individual slices for a fresher crackly topping.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 28 g
- Fat: 38 g
- Saturated Fat: 22 g
- Carbohydrates: 35 g
- Protein: 8 g
Conclusion
Crème Brûlée Cheesecake is a luxurious dessert that brings both flavor and texture together in the most satisfying way. The creamy filling, crisp crust, and crackly caramel top combine to create something truly special. It’s ideal for impressing guests, celebrating a milestone, or indulging in a quiet moment with a slice of something extraordinary. Try it for yourself, enjoy the process, and don’t forget to share your creation once it’s done.