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Crème Brûlée Cheesecake

Crème Brûlée Cheesecake
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A luxuriously creamy cheesecake with a crisp, caramelized sugar topping, combining two classic desserts into one show-stopping treat.

Ingredients

Scale
  • 170 g digestive biscuits
  • 100 g butter melted
  • 900 g cream cheese softened to room temperature
  • 200 g superfine sugar (caster sugar)
  • 160 g sour cream
  • 1 ½ tsp vanilla extract
  • Pinch of salt
  • 4 large eggs room temperature lightly beaten
  • 50 g granulated sugar

Instructions

  1. Preheat your oven to 160°C (325°F).
  2. Blend the digestive biscuits in a food processor until fine crumbs form, or crush them in a Ziploc bag with a rolling pin.
  3. Tip the biscuit crumbs into a bowl.
  4. Add the melted butter to the biscuit crumbs and stir until well combined.
  5. Pour the biscuit mixture into a 9-inch springform pan.
  6. Press the mixture firmly into the bottom and slightly up the sides of the pan to form the crust.
  7. Set the crust aside.
  8. In a stand mixer or large bowl with an electric whisk, lightly whisk the softened cream cheese until it is creamy and smooth.
  9. Do not overbeat the cream cheese.
  10. Add the superfine sugar to the cream cheese and mix until just combined.
  11. Add the sour cream, vanilla extract, and a pinch of salt to the mixture.
  12. Stir until all ingredients are well-combined, scraping down the sides of the bowl as needed.
  13. Set the mixer to a low speed.
  14. Slowly add the lightly beaten eggs, a little at a time, mixing just until they are combined into the batter.
  15. Pour the cheesecake mixture into the prepared springform pan with the crust.
  16. Place the springform pan on a baking sheet lined with tin foil.
  17. Bake in the preheated oven for 50-60 minutes, or longer if needed.
  18. The edges of the cheesecake should slightly puff up and turn a very light golden brown.
  19. The center of the cheesecake should still be jiggly when gently shaken.
  20. Remove the cheesecake from the oven.
  21. Allow it to cool on top of the oven for 10 minutes.
  22. Use a knife to gently loosen the crust from the inside edge of the springform pan to prevent cracking as it cools further.
  23. Keep the cheesecake in the pan as it cools completely to room temperature.
  24. Once completely cooled, transfer the cheesecake to the fridge to chill.
  25. Chill the cheesecake overnight or for at least 4 hours.
  26. After the cheesecake is thoroughly chilled, remove it from the fridge.
  27. Carefully remove the ring from around the springform pan.
  28. Sprinkle the 50g granulated sugar in an even layer over the top of the chilled cheesecake.
  29. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp topping.
  30. Allow the caramelized sugar to harden on top for a few minutes.
  31. Slice and serve your Crème Brûlée Cheesecake.

Notes

Ensure all dairy ingredients are at room temperature for a smooth batter.
Do not overmix the cheesecake batter, especially after adding eggs, to prevent cracks.
Chill the cheesecake for at least 4 hours, preferably overnight, for the best set and flavor.
Move the kitchen torch constantly when caramelizing sugar to prevent burning.
Run a knife around the edge of the cheesecake after 10 minutes of cooling to prevent sticking.

Find it online: https://theopenoven.com/creme-brulee-cheesecake/