Description
Indulge in the rich and creamy goodness of this Creme Brûlée Cheesecake. A luscious vanilla wafer crust supports a decadent cream cheese filling, topped with a caramelized sugar crust for a delightful twist on a classic dessert.
Ingredients
Scale
Crust:
- 2 1/4 cups (302g) vanilla wafer crumbs
- 1/2 cup (112g) salted butter, melted
- 3 tbsp (39g) brown sugar
Cheesecake Filling:
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 1/2 tbsp vanilla extract
- 4 large eggs, room temperature
Pastry Cream:
- 2 egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup (240ml) milk
- 1 tbsp (14g) salted butter
- 1 tsp vanilla extract
Additional:
- 2–3 tbsp sugar (for caramelizing)
Instructions
- Make the Crust: Combine vanilla wafer crumbs, melted butter, and brown sugar. Press into the bottom of a springform pan.
- Prepare the Cheesecake Filling: Beat cream cheese, brown sugar, flour, sour cream, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Make the Pastry Cream: Whisk egg yolks, sugar, and cornstarch in a saucepan. Gradually whisk in milk and cook until thickened. Remove from heat and stir in butter and vanilla.
- Assemble the Cheesecake: Pour the cheesecake filling over the crust. Spoon pastry cream on top and swirl with a knife.
- Bake and Caramelize: Bake until set, then cool. Sprinkle sugar on top and caramelize with a kitchen torch.
Notes
- For best results, chill the cheesecake before serving.
- Experiment with different flavors for the pastry cream, such as chocolate or citrus.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg