Why Make This Recipe
This cheesecake-custard hybrid blends the creamy richness of cheesecake with the crisp caramelized top of crème brûlée. It’s a showstopper dessert that’s surprisingly simple to make. Perfect for special occasions, dinner parties, or when you want to impress with minimal effort!
How to Make Cheesecake with Crème Brûlée Topping
Ingredients :
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 cups cream cheese (room temperature)
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ½ cup brown sugar (for caramelizing)
Directions :
- Preheat oven to 325°F (163°C). Grease a springform pan.
- Mix graham crumbs and butter. Press into pan for the crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Pour mixture over crust. Bake 50–60 minutes until center is slightly jiggly.
- Cool completely, then refrigerate for 4+ hours.
- Before serving, whip heavy cream until stiff peaks form. Spread over cheesecake.
- Sprinkle brown sugar evenly over cream. Use a kitchen torch to melt sugar until golden and crisp.
How to Serve Cheesecake with Crème Brûlée Topping
Serve chilled with the caramelized top freshly torched. Pair with coffee, dessert wine, or fresh berries. For extra flair, add mint leaves or edible flowers as garnish.
How to Store Cheesecake with Crème Brûlée Topping
Store in the fridge for up to 3 days. Torch the sugar just before serving for the best texture. Freeze slices without the whipped cream topping for up to 2 months—add cream and torch before serving.
Tips to Make Cheesecake with Crème Brûlée Topping
- Use room-temperature cream cheese and eggs to avoid lumps.
- Don’t overmix the batter—it can cause cracks.
- Chill the cheesecake fully before adding whipped cream and torching.
Variation
- Swap graham crackers for crushed cookies or shortbread for the crust.
- Add ½ teaspoon almond extract to the cream cheese mixture for a nutty twist.
- Use white chocolate shavings or fruit compote as a topping alternative.
FAQs
Can I use a different sugar for caramelizing?
Yes! Granulated white sugar works best for a classic brûlée finish, but brown sugar adds a deeper flavor.
Why did my cheesecake crack?
Overmixing, high oven temperature, or sudden cooling can cause cracks. Let it cool slowly and avoid opening the oven during baking.
Can I make this ahead?
Yes! Prepare the cheesecake up to a day in advance. Add whipped cream and torch the sugar right before serving.