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Crème Brûlée Cheesecake with Caramelized Sugar and Berries Recipe

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4 from 88 reviews

A luscious Crème Brûlée Cheesecake combining the creamy richness of classic cheesecake with a caramelized, crispy sugar topping. This elegant dessert features a graham cracker crust, smooth cream cheese filling infused with vanilla bean, and a signature brûléed sugar crust, served with fresh berries for a perfect balance of texture and flavor.

Ingredients

Crust

  • 150 grams (1 1/2 cups) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 32 oz (2 lbs) cream cheese, completely softened to room temperature
  • 300 grams (1 1/2 cups) granulated sugar
  • 6 oz (3/4 cup) heavy whipping cream or double cream
  • 1 vanilla bean pod, scraped
  • 4 large eggs + 2 large egg yolks, at room temperature

For Serving

  • Fresh berries
  • Optional: Homemade whipped cream

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan. In a small bowl, combine the graham cracker crumbs with 2 tablespoons of granulated sugar. Add melted butter and mix until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 5-8 minutes until set. Remove from oven and let cool on a wire rack. Reduce oven temperature to 325°F (163°C).
  2. Make the Cheesecake Batter: Using an electric mixer fitted with a paddle attachment (or a hand mixer), beat the softened cream cheese on low speed for 2 minutes until smooth and lump-free. Gradually add 300 grams granulated sugar and continue beating for another 2 minutes on low speed to incorporate fully.
  3. Add Vanilla and Cream: Carefully slice the vanilla bean pod lengthwise and scrape out the seeds with the back of a knife. Add the vanilla seeds along with the heavy cream to the cream cheese mixture. Mix until completely combined, making sure to scrape down the sides of the bowl for even blending.
  4. Incorporate Eggs: Add eggs and egg yolks one at a time, mixing well after each addition until the batter is smooth and creamy with no lumps.
  5. Prepare for Water Bath Baking: Pour the cheesecake batter into the cooled crust in the springform pan. Place this pan inside a 10-inch cake pan, then set both pans inside a roasting pan. Carefully fill the roasting pan with hot water halfway up the sides of the cake pan, ensuring no water enters the cheesecake batter. This water bath prevents cracking and promotes even baking.
  6. Bake the Cheesecake: Bake for 1 hour and 5 to 15 minutes until the cheesecake’s center jiggles slightly (about 2 inches from center). Check doneness with an instant-read thermometer; it should register between 140-145°F. Small holes from the thermometer are acceptable as the top will be torched.
  7. Cool the Cheesecake: Turn off the oven and crack the oven door open. Leave the cheesecake inside to cool slowly for 1 hour. Remove from the water bath and springform pan, then transfer to a wire rack to cool for an additional hour. Wrap the cheesecake tightly with plastic wrap and refrigerate overnight or for at least 6 hours.
  8. Caramelize the Sugar Topping: When ready to serve, sprinkle 2 to 3 tablespoons of granulated sugar evenly on top of the chilled cheesecake. Using a kitchen torch, caramelize the sugar by holding the flame 2-3 inches away, melting and browning the sugar until golden and crisp. Avoid burning. Return the cheesecake to the fridge for 5 minutes to set the caramelized topping.
  9. Serve: Serve immediately topped with fresh berries, optionally accompanied by homemade whipped cream. Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Notes

  • Use room temperature ingredients to ensure smooth batter and even baking.
  • The water bath is key to prevent cracking and provide a creamy texture.
  • Be careful not to over-bake; the center should jiggle slightly for the perfect custard consistency.
  • Vanilla bean adds superior flavor but vanilla extract can be substituted if unavailable.
  • The caramelized sugar topping should be golden, not burnt, for the perfect brûlée texture.
  • Allow sufficient chilling time; overnight refrigeration yields best texture and flavor.
  • Store leftovers in the fridge, tightly covered, for up to 5 days to maintain freshness.

Find it online: https://recipethrive.com/creme-brulee-cheesecake-with-caramelized-sugar-and-berries-recipe/