Crème Brûlée Cheesecake
This decadent Crème Brûlée Cheesecake features a buttery graham cracker crust, velvety cream cheese filling, and signature caramelized sugar topping for a stunning dessert experience.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- ½ cup melted butter
- 24 ounces cream cheese room temp
- 8 ounces mascarpone cheese room temp
- 2 tablespoons flour
- Pinch salt
- 1 ¼ cups sugar
- 1 tablespoon pure vanilla bean paste (or vanilla extract)
- 4 eggs at room temp
- 3-4 tablespoons turbinado sugar for the topping
Instructions
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture into the bottom of the pan and bake for 10 minutes. Let cool.
- Beat cream cheese and mascarpone until smooth.
- Add flour, salt, and sugar. Mix thoroughly.
- Stir in vanilla, then add eggs one at a time. Blend gently.
- Pour filling over cooled crust. Smooth the top.
- Bake for 60-70 minutes until the center is slightly jiggly.
- Turn off oven and leave cheesecake inside with door cracked for 1 hour.
- Cool completely on counter, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle turbinado sugar on top and caramelize with torch or broiler.
Notes
Refrigerate leftovers tightly wrapped or in an airtight container. Freeze single slices on a baking sheet before transferring to bags or containers. Reheat with care when caramelizing sugar topping.