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Crème Brûlée Cheesecake Recipe

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  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 15 minutes plus chilling time
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A decadent Crème Brûlée Cheesecake featuring a crisp gingersnap crust, a rich and creamy vanilla bean-scented cheesecake filling, and a signature caramelized sugar topping reminiscent of classic crème brûlée. This indulgent dessert is baked in a gentle water bath to ensure a silky texture, then finished with a crunchy torch-caramelized sugar layer and garnished with fresh raspberries for a vibrant touch.

Ingredients

For the Crust

  • 1 3/4 cups gingersnaps (about 35)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons butter, melted

For the Cheesecake Filling

  • 3 (8-oz.) packages cream cheese, room temperature
  • 1 1/3 cups sugar
  • 1 tablespoon vanilla bean paste
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • 10 large egg yolks

For the Topping

  • 2-3 tablespoons superfine sugar
  • Fresh raspberries (for garnish)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F. Line a 9-inch springform pan carefully with three layers of heavy-duty aluminum foil to prevent leaks during baking. Using a food processor, pulse the gingersnaps into fine crumbs. Mix in 2 tablespoons of sugar, 1/4 teaspoon salt, and melted butter until combined. Press the crumb mixture evenly into the bottom of the foil-lined pan using the bottom of a glass, avoiding the sides to prevent burning during torching.
  2. Bake the Crust: Bake the crust at 350°F for 10 minutes. Remove from the oven and let it cool while preparing the cheesecake filling.
  3. Lower Oven Temperature: Reduce oven temperature to 325°F for baking the cheesecake.
  4. Make the Cheesecake Batter: In a large bowl or stand mixer, beat the cream cheese for 4 minutes until smooth and creamy, scraping down the sides as needed. Add 1 1/3 cups sugar, vanilla bean paste, and 1/4 teaspoon salt, and beat for another 4 minutes, ensuring everything is fully incorporated.
  5. Warm the Cream: Heat the heavy cream gently in a small saucepan over medium-low heat until warm but not boiling.
  6. Prepare Egg Yolks: In a separate bowl, whisk the 10 egg yolks for about 2 minutes until pale in color.
  7. Temper the Eggs: Strain the warmed cream through a fine mesh sieve into a pourable container. While continuously whisking the egg yolks, slowly pour the warm cream into the yolks to temper them and prevent curdling.
  8. Combine Mixtures: Slowly pour the tempered egg-cream mixture into the cream cheese batter while mixing on low speed. Scrape down the sides and ensure a smooth, lump-free, thin batter.
  9. Set up Water Bath: Place the foil-wrapped crust into a large, high-sided skillet or roasting pan. Pour the cheesecake batter onto the crust, spreading evenly. Fill the skillet or roasting pan with hot tap water until it reaches halfway up the sides of the springform pan.
  10. Bake the Cheesecake: Carefully transfer the water bath and pan to the oven. Bake at 325°F for approximately 1 hour and 35 minutes, or until the cheesecake is mostly set with slight jiggle in the center. If browning occurs, turn off the oven without opening the door.
  11. Cool Gradually: Allow the cheesecake to cool gradually, either by cracking the oven door after baking or by leaving it in the water bath for a couple of hours to prevent temperature shock.
  12. Refrigerate: Remove the cheesecake from the water bath and foil once mostly cooled. Cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight to fully set.
  13. Caramelize the Top: Before serving, remove plastic wrap and carefully loosen the sides of the pan. Sprinkle 2 tablespoons superfine sugar evenly over the top. Using a kitchen torch, move the flame continuously over the sugar to caramelize it until it bubbles and smokes slightly, forming a hard, crackly crust.
  14. Serve: Let the caramelized sugar cool and harden for a minute. Garnish with fresh raspberries and serve immediately for the best texture contrast.

Notes

  • Use heavy-duty aluminum foil to avoid leaks during the water bath baking process.
  • Do not make a side crust to prevent burning when torching the sugar topping.
  • Tempering the egg yolks with warm cream is essential to prevent curdling and achieve a smooth cheesecake texture.
  • The water bath helps bake the cheesecake gently and evenly, preventing cracks and dry edges.
  • Caramelize only the portion you plan to serve to maintain the crisp sugar crust, as refrigeration softens it.
  • Save the egg whites from the yolks for another recipe, such as meringues or omelets.
  • A kitchen torch is preferable for even and controlled caramelization of the sugar topping.

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