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Your dessert dreams just came true with this outstanding, easy to prepare Crème Brûlée Cheesecake.
Crème Brûlée Cheesecake is a decadent fusion of two classic desserts, marrying the creamy, tangy richness of cheesecake with the crisp, caramelized top of crème brûlée. This indulgent dessert embodies the best of both worlds, offering a smooth, velvety texture beneath a brittle, sugary crust that cracks with a satisfying snap. The origins of cheesecake date back to ancient Greece, where it was often served to athletes during the first Olympic Games in 776 BC. Over centuries, cheesecake has evolved, with each culture adding its unique twist, ultimately becoming the beloved dessert we know today. Crème brûlée, on the other hand, hails from France and has a history that traces back to the 17th century. This dessert is renowned for its delicate balance of creamy custard and crunchy caramel topping, a combination that has delighted palates for centuries.
The ingenious combination of these two desserts, Crème Brûlée Cheesecake, likely emerged in the late 20th or early 21st century, a period marked by culinary innovation and a fondness for creating hybrid desserts. As food enthusiasts and chefs began experimenting with blending traditional recipes, Crème Brûlée Cheesecake quickly gained popularity for its luxurious flavor and texture. This dessert represents a culinary bridge between ancient traditions and modern gastronomy, showcasing the endless possibilities when classic recipes are reimagined. Today, it stands as a testament to the evolving art of dessert making, beloved by gourmets and home bakers alike for its intricate layers of flavor and texture.
Crème brûlée or crème brulée, also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine but can have other flavorings. It is sometimes garnished with fruit.
Crème Brûlée Cheesecake
- Prep Time: 30 minutes
- Resting Time: 4 hours
- Cook Time: 60 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Moderate
Description
Discover the magic and Indulge in a slice of heaven with our Crème Brûlée Cheesecake
Ingredients
- 200g (2 cups) Graham Cracker Crumbs or any digestive biscuits
- 115 g (1/2 cup) melted butter
- 907 g (32 oz = 4 packages) cream cheese, softened
- 200 g (1 cup) granulated sugar
- 4 large eggs
- 240 g (1 cup) sour cream
- 5 ml (1 tsp) vanilla extract
- 100 g (1/2 cup) granulated sugar (for caramelizing)
Instructions
- Preheat oven to 325°F/165°C.
- Line a spring form pan with parchment paper, bottom and sides. This will make it much easier and help transfer your Crème Brulé Cheesecake from the spring form pan and place it on your serving dish.
Crust
- Melt the butter in a large microwave dish, but do not boil it.
- Mix graham cracker crumbs or any digestive biscuits with melted butter until wet.
- Decant it into the pan and press the buttered crumbs with the back of a spoon or base of a cup until compact in the bottom of the spring form pan. Leave in the fridge while preparing the filling.
Filling
- In a large bowl, beat cream cheese until smooth and silky.
- Add the sugar, eggs, one by one, sour cream, and vanilla to the cream cheese.
- Beat well with an electric handheld mixer until completely blended.
- Spoon/pour the cheesecake mixture over the crust and bake for 1 hour in the preheated oven (325°F/165°C) on the middle shelf of the oven.
- It may still be a bit jiggly in the center, but do not worry as it will settle once cold.
- Remove and let it cool on the countertop and once cold enough place it in the fridge for at least 4 hours.
- Sprinkle up to ½ cup sugar (for caramelizing) on the cold cheesecake and caramelize with a torch.
- You can return it to the fridge until ready to serve. No harm will be done.
Caramelizing
- **Note: I did not use all the sugar because it was too thick to caramelize. I am not exactly sure how much I used, but it was a thin layer of sugar just covering the cheesecake. I would guess I used approximately half of the requested amount, i.e. ¼ cup instead of ½ cup.
- Be careful when using the blowtorch to caramelize the sugar, as it may and will burn quickly.
- Slice, serve, and enjoy it bite by bite!
Notes
Prepared, tried, and tested by Beverley Bella and Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 553
- Sugar: 31.8 g
- Sodium: 380.6 mg
- Fat: 38.9 g
- Saturated Fat: 22.2 g
- Trans Fat: 0 g
- Carbohydrates: 43.7 g
- Fiber: 1 g
- Protein: 9.1 g
- Cholesterol: 165.4 mg
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Oh, Esme, this looks absolutely delicious. Since I have all the ingredients at home, I’ll try it out today. If I want to make a keto variation, what can I replace the cracker crumbs or biscuits with?
You may wish to try and source or make your own Sugar-Free Graham Crackers or Digestive Biscuits. Hope you find some. Thanks for trying it out. Let me know how it turned out but enjoy it.