Delight in the fusion of two classic desserts with this Exquisite Crème Brûlée Cheesecake, blending the creamy richness of cheesecake with the iconic caramelized sugar crust of a crème brûlée. This recipe offers a sublime textural contrast that combines the crunchy, glass-like sugar topping with a smooth, citrus-infused cheesecake filling. Perfect for any dessert aficionado looking to impress at a gathering or simply indulge in a luxurious treat at home.
Why You’ll Love This
This crème brûlée cheesecake is a dream come true for those who love their desserts rich and aromatic. The base, made from crushed biscuits mixed with butter, sets the stage for a creamy cheesecake layer enhanced with the zest and juice of fresh lemons. The highlight is the caramelized sugar crust, which not only adds a satisfying crunch but also a beautifully sweet contrast to the tangy cheesecake. This dessert is not only a feast for the tastebuds but also a visually stunning addition to any table.
Perfect Occasion
This cheesecake is perfect for special occasions such as anniversaries, birthdays, and holiday gatherings. It also makes a sophisticated finish to a dinner party or a luxurious treat for a weekend family dessert. Whenever you choose to serve this, it’s bound to be a showstopper.
Decoration Tips
For a stunning presentation, ensure the sugar layer is evenly spread before caramelizing to achieve that perfect, crackly top. Garnish with fresh berries like raspberries or blueberries for a pop of color and a refreshing contrast. A sprig of mint or a dusting of powdered sugar around the plate can also enhance the visual appeal and add a touch of elegance.
Ingredients:
- For the Base:
- 130g of crushed biscuits (digestives or graham crackers work well)
- 75g melted butter
- For the Filling:
- 300g Philadelphia cream cheese, at room temperature
- 100g sugar
- 1/2 teaspoon of vanilla powder
- 30g cornstarch
- 2 eggs
- 200g of sour cream
- Zest of one lemon
- 30ml of lemon juice
- 160ml of liquid cream (heavy cream)
- For the Topping:
- Granulated sugar for caramelizing
Directions:
- Prepare the Base:
- Mix the crushed biscuits with melted butter until well combined.
- Butter and line a 16cm springform pan with parchment paper, and wrap the outside with aluminum foil to protect it during baking.
- Press the biscuit mixture into the bottom and slightly up the sides of the pan. Chill in the refrigerator.
- Make the Filling:
- In a mixing bowl, beat the eggs with sugar, liquid cream, lemon juice, lemon zest, and vanilla powder until combined.
- Add the cream cheese, cornstarch, and sour cream. Mix until smooth, being careful not to overmix to avoid incorporating too much air.
- Pour the filling over the chilled base.
- Bake:
- Preheat the oven to 180°C (356°F).
- Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the pan (water bath).
- Bake for 30 minutes at 180°C, then reduce the temperature to 160°C (320°F) and bake for an additional 40 minutes.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate overnight, or for at least 2-3 hours if short on time.
- Caramelize the Top:
- Just before serving, sprinkle a thin, even layer of granulated sugar over the top of the cheesecake.
- Use a kitchen torch to caramelize the sugar until golden and bubbly.
- Serve:
- Garnish with fresh berries if desired.
Enjoy this Exquisite Crème Brûlée Cheesecake, a luxurious dessert that perfectly marries the creamy depth of cheesecake with the iconic, sugary crunch of crème brûlée.
