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