Description
This Creme Brulee Cheesecake combines the rich, creamy texture of classic cheesecake with the caramelized sweetness of creme brulee topping. Featuring a crunchy vanilla wafer crust and a smooth custard-like filling, it’s a decadent dessert perfect for special occasions or indulgent treats. Garnished with fresh raspberries, it balances sweetness with a touch of fruitiness for an elegant finish.
Ingredients
Scale
Crust
- 2 cups crushed vanilla wafers
- 3 tablespoons brown sugar
- 4 tablespoons butter, melted
Filling
- 24 ounces cream cheese, softened
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups heavy cream
- 8 large egg yolks
Topping and Garnish
- 3 tablespoons superfine sugar
- Fresh raspberries to garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Mix the crushed vanilla wafers with brown sugar and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake in the oven for about 10 minutes, then remove and set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add vanilla extract and salt, mixing well. In a separate bowl, whisk the egg yolks gently. Slowly add the heavy cream to the cream cheese mixture, alternating with egg yolks, mixing carefully to combine without overbeating.
- Bake the cheesecake: Pour the filling over the prepared crust in the springform pan. Place the pan in a larger baking dish and add hot water to create a water bath (bain-marie), filling about halfway up the sides of the springform pan. Bake at 325°F (163°C) for 45 to 50 minutes or until the center is almost set but slightly jiggly. Remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight to fully set.
- Caramelize the topping: Once chilled, sprinkle the superfine sugar evenly over the surface of the cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown, forming a hard, shiny crust. Alternatively, you can place the sugared cheesecake under a broiler for 1-2 minutes, watching closely to avoid burning.
- Garnish and serve: Garnish the top of the cheesecake with fresh raspberries or fruits of your choice. Slice and serve chilled for a luxurious, creamy dessert with a crisp sugar crust.
Notes
- Use room temperature cream cheese for a smooth, lump-free filling.
- Be careful not to overbake; the cheesecake should still have a slight wobble in the center when done.
- If you don’t have a kitchen torch, broiling the sugar is an effective alternative but requires close monitoring.
- Allow the cheesecake to chill thoroughly to ensure firm slicing and optimal texture.
- Vanilla wafers create a flavorful crust; alternatively, graham crackers can be used.
