Brûléed Cheesecake

Indulge in the decadence of a creamy, smooth cheesecake with a brûléed topping that adds a delightful caramelized crunch. This Brûléed Cheesecake is the perfect blend of textures and flavors, making it a show-stopping dessert for any occasion. Whether it’s a dinner party or a simple family treat, this cheesecake is guaranteed to impress.

The first time I made this brûléed cheesecake, I was experimenting with combining my favorite desserts—cheesecake and crème brûlée. The result was pure magic! My husband couldn’t get over the crisp, caramelized layer, and my kids called it “dessert with a surprise.” Now, it’s a family tradition to make this for birthdays and holidays, with everyone eagerly waiting to crack the sugary top.

Why You’ll Love Brûléed Cheesecake

•Luxurious Texture: Smooth, creamy cheesecake paired with a crisp brûléed top.

•Elevated Elegance: Perfect for celebrations or when you want to impress.

•Versatile: Add your favorite toppings or keep it classic.

•Make-Ahead Friendly: Prepare in advance for stress-free entertaining.

Ingredients Notes For Brûléed Cheesecake

•Cream Cheese: Use full-fat for the creamiest texture.

•Sugar: Granulated sugar for the cheesecake base and topping.

•Eggs: Ensure a smooth, rich filling.

•Vanilla Extract: Enhances the overall flavor.

•Heavy Cream: Adds a luscious, silky finish.

•Graham Cracker Crust: Provides a crunchy, buttery base.

Recipe Steps

1.Prepare the Crust:

•Preheat your oven to 325°F (165°C).

•Mix 2 cups of crushed graham crackers, 6 tablespoons of melted butter, and ¼ cup of sugar.

•Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.

2.Make the Cheesecake Filling:

•Beat 24 ounces of cream cheese until smooth. Gradually add 1 cup of sugar and mix until creamy.

•Add 3 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and ½ cup of heavy cream.

3.Bake the Cheesecake:

•Pour the filling into the cooled crust. Place the pan in a larger roasting pan and fill with hot water halfway up the sides.

•Bake for 55-65 minutes or until the edges are set but the center is slightly jiggly.

•Cool completely and refrigerate for at least 4 hours or overnight.

4.Brûlée the Top:

•Sprinkle ¼ cup of sugar evenly over the top of the chilled cheesecake.

•Use a kitchen torch to melt the sugar until it’s golden brown and caramelized.

Storage Options

•Refrigerate: Store in an airtight container for up to 5 days.

•Freeze: Wrap slices individually and freeze for up to 3 months.

Variations & Substitutions

•Flavored Crust: Use chocolate cookies or ginger snaps instead of graham crackers.

•Citrus Twist: Add lemon or orange zest to the filling for a bright, zesty flavor.

•Toppings: Pair with fresh berries or drizzle with caramel sauce.

Brûléed Cheesecake

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Course: Dessert

Kitchen: French-inspired

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 10 slices

Ingredients

 

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• ▢ For the Crust:
• ▢ 1 1/2 cups graham cracker crumbs
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 cup unsalted butter melted
• ▢ For the Filling:
• ▢ 3 8 oz packages cream cheese, softened
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs
• ▢ 1 cup sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 cup heavy cream
• ▢ For the Brûlée Topping:
• ▢ 1/4 cup granulated sugar

Instructions

• Prepare the Crust:
• Preheat Oven:
• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
• Mix the Crust:
• In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
• Prepare the Filling:
• Mix the Batter:
• In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and heavy cream until smooth and creamy.
• Pour into Crust:
• Pour the batter over the cooled crust and smooth the top with a spatula.
• Bake the Cheesecake:
• Water Bath Method:
• Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
• Bake:
• Bake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
• Cool:
• Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
• Brûlée the Cheesecake:
• Sprinkle Sugar:
• Sprinkle the granulated sugar evenly over the top of the chilled cheesecake.
• Torch the Top:
• Using a kitchen torch, melt and caramelize the sugar until it forms a crisp, golden-brown crust. Allow the sugar topping to cool for a minute before slicing.
• Serve:
• Slice and Enjoy:
• Slice the brûléed cheesecake and serve as-is or with fresh fruit or whipped cream for garnish.