A creamy, rich cheesecake topped with a thin layer of caramelized sugar—combining the silky texture of crème brûlée with classic cheesecake.
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Chill Time: 4–6 hours
Servings: 10–12
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 5 tbsp melted butter
- 2 tbsp sugar
For the Cheesecake
- 24 oz (680 g) cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup heavy cream
- 2 tbsp all-purpose flour
For the Brûlée Topping
- 3–4 tbsp granulated sugar
Step-by-Step Instructions
1. Make the Crust
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool slightly.
2. Prepare the Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each addition. Stir in vanilla, heavy cream, and flour until just combined.
3. Bake
Pour the filling over the crust. Bake for 50–60 minutes, until the edges are set but the center still has a slight wobble.
Turn off the oven, crack the door open, and let the cheesecake cool inside for about 30 minutes.
4. Chill
Cool completely, then refrigerate for at least 4–6 hours, preferably overnight.
5. Create the Brûlée Topping
Sprinkle a thin, even layer of sugar over the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp.
Let the topping cool for a few minutes so it becomes crunchy.
Tips for the Perfect Cheesecake
- Use room-temperature cream cheese for a smooth filling.
- Avoid overmixing once the eggs are added.
- Chill the cheesecake thoroughly before caramelizing the sugar.
- Torch the sugar just before serving for the best crunchy topping.
Result: Creamy cheesecake, buttery crust, and a crisp caramelized topping in every bite.