Description
Crème Brûlée Cheesecake
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
For the Cheesecake:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
1/4 cup heavy cream
1 tbsp cornstarch
For the Topping:
1/4 cup granulated sugar (for baking)
1/4 cup granulated sugar (for caramelizing)
Fresh berries (optional)
Instructions:
Preheat the Oven: Preheat to 325°F (163°C), grease the springform pan.
Prepare the Crust: Combine graham cracker crumbs and butter, press into the pan, and bake for 10 minutes.
Make the Cheesecake Batter: Beat cream cheese with sugar, add sour cream and vanilla, mix in eggs, heavy cream, and cornstarch.
Bake: Pour batter into the crust and bake for 50-60 minutes, sprinkling sugar on top of the batter.
Cool: Let the cheesecake cool in the oven with door slightly ajar, refrigerate for at least 4 hours.
Caramelize the Sugar: Sprinkle sugar over the cheesecake and caramelize using a kitchen torch.
Serve: Garnish with berries if desired and serve chilled.
Crème brûlée or cheesecake? Why not both in one dessert?
#DeliciousDessert
Step-by-Step Guide
Follow these detailed instructions for a perfect fusion dessert. First, ensure all cheesecake ingredients are at room temperature for a smooth, lump-free batter. After preheating your oven and preparing your 9-inch springform pan, make the crust. Combine the graham cracker crumbs and melted butter thoroughly until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the pan using a flat-bottomed cup. Pre-bake this for 10 minutes, then let it cool slightly while you make the filling.
Using a stand or hand mixer on medium-low speed, beat the softened cream cheese until completely smooth. Gradually add the sugar, scraping down the bowl often. Blend in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until incorporated after each to avoid over-beating. Finally, stream in the heavy cream and sprinkle the cornstarch over the mixture, then mix until just combined. Pour the batter over the pre-baked crust.
Serving Suggestions
This decadent dessert stands beautifully on its own but can be elevated with simple accompaniments. Serve each slice with a handful of fresh berries like raspberries, blackberries, or strawberries to cut through the richness. A dollop of lightly sweetened whipped cream or a drizzle of raspberry coulis adds color and flavor. For a textural contrast, consider a small side of buttery shortbread cookies. Always serve chilled for the best texture and flavor experience.
How-to Summary
In brief, this dessert involves: 1) Making a pre-baked graham cracker crust. 2) Creating a smooth, rich cream cheese batter. 3) Baking the cheesecake with a sugar layer that partially caramelizes. 4) Chilling it thoroughly. 5) Adding a final layer of sugar and caramelizing it with a torch just before serving for that signature crème brûlée crackle.
Frequently Asked Questions
Can I make this without a kitchen torch?
Yes, you can use your oven’s broiler. Chill the cheesecake uncovered for 30 minutes, sprinkle with sugar, and broil on the top rack for 1-3 minutes, watching constantly until the sugar bubbles and browns.
How do I prevent cracks in my cheesecake?
Avoid over-mixing the batter after adding the eggs, as this incorporates too much air. The slow cooling process in the turned-off oven is also crucial for preventing sudden temperature changes that cause cracks.
How long can I store this cheesecake?
Store it covered in the refrigerator for up to 5 days. Note that the caramelized sugar topping will soften after a day. For best results, caramelize individual slices just before serving.
Can I use a different crust?
Absolutely. Digestive biscuits, vanilla wafers, or even crushed gingersnaps make excellent crust alternatives. Maintain the same crumb-to-butter ratio.
Why is cornstarch added to the batter?
The cornstarch acts as a stabilizer. It helps firm up the cheesecake’s structure, ensuring a creamy yet sliceable texture and further helping to prevent cracks.
Common Mistakes to Avoid
- Using cold ingredients, which leads to a lumpy batter.
- Over-beating the batter, especially after adding eggs, which incorporates excess air and causes cracking.
- Opening the oven door during baking, which can cause the cheesecake to fall.
- Skipping the gradual cooling step in the oven, leading to temperature shock.
- Attempting to caramelize the sugar topping on a warm cheesecake; it must be thoroughly chilled first.
Conclusion
This Crème Brûlée Cheesecake successfully marries the creamy, tangy delight of classic cheesecake with the luxurious, crisp sugar top of crème brûlée. While it requires patience for proper chilling and careful technique during baking, the impressive result is well worth the effort. By following the step-by-step guide and heeding the common pitfalls, you can create a stunning, restaurant-quality dessert that is sure to become a celebrated centerpiece for any special occasion. Remember, the final torch moment is not just preparation—it’s a show-stopping finish.
