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Crème Brûlée Cheesecake

Crème Brûlée Cheesecake
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A delightful fusion of creamy cheesecake and the crisp, caramelized sugar topping of a classic crème brûlée.

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. Prepare the crust: Blend the digestive biscuits in a food processor until fine crumbs form, or bash them in a Ziploc bag with a rolling pin until finely crushed.
  3. Tip the biscuit crumbs into a bowl.
  4. Add the melted butter to the biscuit crumbs and mix well until combined.
  5. Pour the biscuit mixture into a 9-inch springform pan.
  6. Press the mixture firmly into the bottom and up the sides of the pan to form an even crust.
  7. Set the crust aside while you prepare the filling.
  8. Prepare the cheesecake filling: In a stand mixer or large bowl with an electric whisk, lightly whisk the softened cream cheese until it is creamy and smooth. Do not overbeat.
  9. Add the superfine sugar to the cream cheese mixture and mix again until combined.
  10. Add the sour cream, vanilla extract, and a pinch of salt to the mixture.
  11. Stir until all ingredients are well-combined, scraping down the sides of the bowl frequently.
  12. Set the mixer to low speed.
  13. Slowly add the lightly beaten egg mixture, a little at a time, to the cream cheese mixture.
  14. Mix just until the eggs are combined into the batter. Do not overmix.
  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 as needed, until the edges are slightly puffed and lightly golden brown, and the center still has a slight jiggle when gently nudged.
  18. Remove the cheesecake from the oven.
  19. Allow the cheesecake to cool on top of the oven for 10 minutes.
  20. After 10 minutes, use a knife to gently loosen the crust from the inside edge of the springform pan to prevent cracking as it cools.
  21. Allow the cheesecake to cool completely at room temperature while still in the pan.
  22. Once cooled, transfer the cheesecake (still in the pan) to the fridge.
  23. Chill the cheesecake in the fridge overnight, or for at least 4 hours, until fully set.
  24. After chilling, remove the cheesecake from the fridge and carefully remove the ring from around the pan.
  25. Prepare the crème brûlée topping: Sprinkle the 50g of granulated sugar in an even layer over the top of the chilled cheesecake.
  26. Use a kitchen torch to caramelize the sugar on top until it forms a crisp, golden-brown crust.
  27. Allow the caramelized sugar to harden for a few minutes.
  28. Slice and serve your Crème Brûlée Cheesecake.

Notes

Ensure all dairy ingredients and eggs are at room temperature for a smooth batter.
Avoid overmixing the cheesecake batter, especially after adding the eggs, to prevent cracks.
Do not overbake your cheesecake; a slight jiggle in the center is perfect.
Chill the cheesecake overnight for the best texture and to prevent cracking during removal.

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