Crème Brûlée Cheesecake
Ingredients
Crust:
- 1 package of Nilla Wafers or Graham Crackers
- 4 tablespoons of melted unsalted butter
Crème patisserie:
- 1 ½ cups of heavy cream
- 4 large eggs
- ⅓ cup of sugar
- 1 vanilla bean pod or 1-2 teaspoons of vanilla bean paste
Cheesecake filling:
- 4 packages of full-fat cream cheese 8 ounces each
- 1 cup of granulated sugar
- ½ teaspoon of salt
Crème patisserie mixture
- 1.5 tablespoons of sifted cornstarch
- Lemon juice to taste optional
Topping:
- 2-4 tablespoons of granulated sugar
Instructions
For the Crème patisserie:
- Whisk eggs, sugar, and vanilla until smooth
- Heat cream until it simmers, then slowly pour over the egg mixture while whisking
- Strain the mixture through a fine sieve mesh twice and let it cool
For the Crust:
- Preheat oven to 350°F and butter a 9″ springform pan. Wrap aluminum foil tightly around the outside to prevent water from getting in
- Crush Nilla Wafers or Graham Crackers and mix with melted butter to form a crust. Press into the pan and bake for 7-8 minutes. Reduce oven temperature to 325°F
For the Cheesecake filling:
- Whisk cream cheese, sugar, and salt until creamy. Add the cooled crème patisserie in 3 additions, along with cornstarch and lemon juice. Mix until just combined
- Pour the batter into the crust and tap to remove air bubbles. Place the pan in a larger tray with boiling water, then bake for 80-85 minutes until the edges are firm but the center is jiggly
For the Brulee top:
- Once baked, let the cheesecake cool for 15 minutes. Run a knife around the edge and cool for 2-3 hours at room temperature, then chill overnight
- The next day, remove the cheesecake from the pan and sprinkle sugar on top. Caramelize with a blowtorch in thin layers for even browning
Notes
Enjoy this delightful treat! Just remember, the caramel topping may get soggy if left for too long, so brulee one slice at a time if not serving immediately.