Creme brulee cheesecake recipe

From the moment your fork cracks through the caramelized sugar topping to when you taste the creamy cheesecake with a delicious base made with graham cracker crumbs, you’ll be hooked on this irresistible, sensational creme brûlée cheesecake! Get ready to discover your new favorite dessert!

Why you’ll love this delicious cheesecake recipe

• If you love creme brulee, then you will LOVE this cheesecake version!

• It’s very easy to make and the whole family will go crazy for it.

• It’s 100% vegetarian.

What is a creme brulee cheesecake?

A creme brûlée cheesecake is a cheesecake made in the style of the classic creme Brule dessert.

A creme brulee will use egg yolks, whereas we use the whole egg and add cream cheese and a biscuit base.

There’s no compromising here, we’ve taken two of our favorite desserts, creme brulee, and cheesecake, and combined them to make this mouth-watering dessert!

Do you have to bake this cheesecake recipe in water?

No, we don’t bake it in water, which means you don’t have to worry about water leaking into your cheesecake.

But you will need to bake our Crème Brûlée Cheesecake, if you’re looking for a no-bake cheesecake recipe, then try our amazing Biscoff cheesecake and other cheesecake recipes.

Which biscuits are best to use?

If you’re in America, then we recommend using Graham crackers, but if you’re from the UK, then use digestive biscuits.

Will I need sour cream?

Not for our Creme Brûlée Cheesecake, we use heavy cream (double cream) instead of sour cream.

Will I need any specialist equipment?

You’ll need either a pushpan or a springform pan to bake your cheesecake in.

You’ll also need a food processor to blitz your biscuits, but it’s not essential, take a look in our expert tips section if you don’t have one.

The final piece of specialized equipment is a kitchen blow torch, you’ll need this to create the brulee effect and caramelize the cheesecake topping.

How do you store it?

Our creme brûlée cheesecake lasts when kept in the fridge for 3 days.

You can freeze it for up to 3 months, just follow the recipe up until the point of caramelizing the sugar on top of the cheesecake, then freeze it in an airtight container.

You can also open freeze it in slices and then transfer them into freezer bags, this way you’ll always have a tasty slice whenever you want one.

Recipe notes and expert tips

• No food processor?
  Place the biscuits in a sealed bag and bash them with a rolling pin until smooth, then transfer them to a mixing bowl and stir the melted butter in.
• Out of vanilla bean paste?
  Use vanilla extract or a vanilla pod, just scrape out the vanilla bean seeds.
• Take the cream cheese out of the fridge
  Your cream cheese needs to be at room temperature.
• Storage
  Our crème brûlée Cheesecake will keep in the fridge for up to 3 days and freezes for up to 3 months.

How to make a creme brulee cheesecake with step-by-step instructions

Making our creme brûlée cheesecake recipe is easy if you follow our simple instructions.

A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Preheat your oven to 340°F/170°C.

Place your Graham crackers or digestive biscuits in your food processor and blitz until you have fine crumbs, transfer to a mixing bowl.

Then, slowly add melted butter to the Graham cracker crumbs and stir until they hold together (you can also do this in your food processor if you prefer).

Place the biscuit mixture in your springform pan, firmly press the mixture down using the back of a spoon, then place it in the oven until it is golden brown, approximately 10 – 15 minutes, then remove and set aside.

Reduce the oven temperature to 320°F/160°C.

In a large mixing bowl beat cream cheese and sugar, until it’s nice and smooth.

Now, whisk in the vanilla bean paste (or vanilla extract), heavy cream (double cream) until you have a smooth consistency.

Then, whisk in the eggs thoroughly to combine and pour the cream cheese egg mixture on top of the biscuit base.

Now place in the oven and bake for approximately 45 – 60 minutes, until your cheesecake is firm but still has a wobble to it when you jiggle the cheesecake pan.

Don’t remove your creme brûlée cheesecake but turn the oven off and leave the oven door ajar so that it cools down, and once cool, transfer to the fridge to chill overnight.,

When completely chilled, remove your cheesecake from the springform pan and place it on a serving dish or cake stand.

Sprinkle the top of the cheesecake evenly with superfine sugar, or caster sugar, and then, using a blow torch, carefully caramelize the sugar topping until the top is caramelized sugar,

Serve immediately and enjoy your creme brûlée cheesecake!

We hope you enjoy making and eating our creme brûlée cheesecake and would love to hear how you got on with making it.

Please leave a comment below and feel free to ask any questions you may have.

More dessert recipes for you to enjoy

If you love our crème brûlée cheesecake, then why not take a look at these delicious dessert recipes; Oreo cheesecake, créme brulee, Biscoff cheesecake, mini egg cheesecake, Biscoff mini cheesecakes, San Sebastian basque cheesecake, gingerbread cake, and cinnamon streusel bread.

Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!

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