Description
Creamy Creme Brulee Cheesecake marries classic French dessert elegance with rich American cheesecake tradition. Golden caramelized sugar crackles over smooth, velvety layers, creating a luxurious dessert experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients (Cheesecake Base):
- 3 blocks (8 ounces/226 grams) cream cheese, room temperature
- 10 large egg yolks
- 1 ½ cups (360 milliliters) heavy cream
- 1 ⅓ cups (266 grams) granulated sugar
Flavor Enhancers:
- 2 teaspoons caramel extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Crust Components:
- 14 graham crackers, crushed
- 2 tablespoons (30 grams) granulated sugar
- ¼ teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, melted
Topping and Sauce:
- Granulated sugar (for caramelized topping)
- 10 ounces (283 grams) fresh or frozen raspberries
- 2 tablespoons (30 grams) granulated sugar
- 1 teaspoon lemon juice
Instructions
- Craft a robust graham cracker foundation by pulverizing crackers into fine, uniform crumbs. Integrate sugar, salt, and melted butter to create a cohesive mixture that will anchor the cheesecake’s base.
- Press the crumb mixture firmly into a foil-wrapped springform pan, ensuring an even layer that provides structural integrity. Bake briefly to set the crust, then allow it to cool completely while reducing oven temperature.
- Whip cream cheese in a stand mixer until silky smooth, gradually incorporating sugar, caramel extract, vanilla, and salt. Achieve a luxurious, lump-free consistency that promises a velvety texture.
- Gently warm heavy cream in a saucepan until it reaches a steaming point, taking care not to allow boiling. Simultaneously, transform egg yolks into a pale, aerated mixture by vigorous whisking.
- Execute a delicate tempering technique by gradually introducing warm cream into the egg yolks, stirring continuously to prevent curdling. Strain the resulting custard base to ensure supreme smoothness.
- Fold the tempered cream mixture into the cream cheese base with a gentle hand, maintaining the delicate airiness developed during previous steps.
- Transfer the silky batter into the prepared crust, positioning the springform pan within a deep roasting pan. Create a water bath by carefully pouring hot water to reach midway up the pan’s exterior.
- Bake at a moderate temperature, allowing the cheesecake to set with a subtle jiggle at its center. Once complete, turn off the oven and permit the cheesecake to cool gradually within its warm water sanctuary.
- Refrigerate the cheesecake overnight, allowing flavors to meld and texture to become impeccably dense and creamy.
- Just before serving, sprinkle a delicate layer of granulated sugar across the cheesecake’s surface. Utilize a kitchen torch to transform the sugar into a glassy, caramelized crust with mesmerizing golden hues.
- Craft a vibrant raspberry sauce by simmering fresh raspberries with sugar and a hint of lemon juice. Strain the sauce if a smoother consistency is desired, then elegantly drizzle over the caramelized cheesecake.
Notes
- Prevent Crust Crumbling by ensuring graham cracker mixture is well-compacted and evenly pressed into the pan before initial baking.
- Temper Eggs Carefully by gradually introducing warm cream to prevent scrambling, which maintains a silky smooth cheesecake texture.
- Control Water Bath Temperature by using hot water when creating the bain-marie, helping the cheesecake cook evenly and prevent cracking.
- Torch
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 490
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 175 mg