Crème Brûlée Cheesecake

Description:

Crème Brûlée Cheesecake combines the creamy elegance of classic cheesecake with the rich caramelized topping of crème brûlée. This luxurious dessert features a velvety smooth filling, a buttery graham cracker crust, and a crisp, caramelized sugar top, making it a stunning centerpiece for any occasion.

Origin:

Crème brûlée, a French dessert, meets the American classic cheesecake in this recipe. The fusion brings together two beloved desserts to create a harmonious blend of textures and flavors.

Ingredients (Serves 12):

For the Crust:

• Graham cracker crumbs: 2 cups
• Unsalted butter: ½ cup (melted)
• Granulated sugar: 3 tbsp

For the Cheesecake Filling:

• Cream cheese: 24 oz (3 packages), softened
• Granulated sugar: 1 cup
• Eggs: 3 large
• Heavy cream: ½ cup
• Vanilla bean paste or extract: 1 tbsp

For the Brûlée Topping:

• Granulated sugar: ½ cup

Optional Garnishes:

• Fresh berries (raspberries, blueberries)
• Mint leaves
• Whipped cream

Instructions:

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth it evenly.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Mix in the heavy cream and vanilla bean paste until fully incorporated.

Step 3: Bake the Cheesecake

1. Pour the cheesecake filling over the cooled crust and smooth the top.
2. Place the springform pan in a larger baking dish. Fill the dish with hot water halfway up the sides of the pan to create a water bath (bain-marie).
3. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
4. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.

Step 4: Chill the Cheesecake

1. Remove the cheesecake from the water bath and refrigerate for at least 6 hours or overnight to set completely.

Step 5: Caramelize the Topping

1. Sprinkle an even layer of granulated sugar over the top of the chilled cheesecake.
2. Using a kitchen torch, melt the sugar until it forms a golden, caramelized crust. Allow it to cool for a few minutes to harden.

Tips for Success:

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and heavy cream are at room temperature for a smooth filling.
• Water Bath: Prevent cracks by using a water bath to maintain even baking.
• Torch Technique: Keep the torch moving to avoid burning the sugar.

Recommendations:

• Storage: Keep the cheesecake refrigerated for up to 5 days. Add the brûlée topping just before serving for the best texture.
• Serving Suggestion: Serve with a side of fresh berries or a drizzle of caramel sauce for extra decadence.
• Make Ahead: Prepare the cheesecake a day in advance to let the flavors develop fully.

Nutrition (Per Serving):

• Calories: ~420
• Protein: 6 g
• Fat: 30 g
• Carbohydrates: 32 g
• Sugar: 25 g
• Fiber: 0 g
• Sodium: 250 mg

This Crème Brûlée Cheesecake is the ultimate dessert for special occasions, offering a perfect balance of creamy, crunchy, and caramelized goodness.