Description
This Crème Brûlée Cheesecake is pure indulgence—creamy, airy cheesecake with a buttery biscuit crust and a crisp caramelized sugar topping that cracks just like the classic. We’ve doubled the batch and added a few elegant twists to make this dessert worthy of any celebration.
Ingredients
Crust:
340g digestive biscuits (about 3 cups crumbs)
200g unsalted butter, melted
Cheesecake Filling:
1.8 kg cream cheese, softened
400g caster sugar
320g sour cream
3 tsp vanilla extract
Pinch of salt
8 large eggs, lightly beaten
Topping:
100g granulated sugar (for brûlée crust)
Optional Twists:
Add 1 tsp vanilla bean paste or lemon zest to the batter
Infuse the crust with a pinch of cinnamon or nutmeg
Serve with fresh berries or a drizzle of raspberry coulis
Instructions
Preheat oven to 325°F (163°C). Wrap springform pan in foil for water bath.
Mix biscuit crumbs and butter. Press into pan and bake 10 min. Cool.
Beat cream cheese and sugar until smooth. Add sour cream, vanilla, salt, and eggs gradually.
Pour filling into crust. Bake in water bath for 60–70 min or until center is slightly jiggly.
Cool 1 hr at room temp, then chill for 4–6 hrs or overnight.
Before serving, sprinkle sugar evenly over the top and torch until caramelized and crisp.
- Prep Time: 30 minutes
- Cook Time: 1 hr
- Category: Dessert
Nutrition
- Calories: 460
- Sugar: 24g
- Fat: 34g
- Carbohydrates: 30g
- Protein: 6g