If you’ve ever been torn between a silky classic cheesecake and the drama of a crackling brûlée top, Crème Brûlée Cheesecake is about to become your new dessert obsession. Imagine creamy, plush cheesecake nestled on a buttery biscuit crust, crowned with a glassy sheet of caramelized sugar that shatters to reveal a sumptuous bite beneath every slice. It’s a showstopper destined for after-dinner applause, whether you’re celebrating a special occasion or just treating yourself to a taste of luxury.

Crème Brûlée Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of easy-to-find ingredients come together to create this unforgettable Crème Brûlée Cheesecake. Each component plays a starring role in flavor, texture, or that iconic golden exterior—don’t skip or skim on quality!

Digestive biscuits (170 g): These cookies offer a toasty, mildly sweet foundation—Graham crackers work if you’re stateside.
Butter, melted (100 g): Rich butter binds the biscuit crumbs, lending that irresistible crispness to the crust.
Cream cheese, softened (900 g): The heart of your cheesecake—make sure it’s at room temp for smooth, dreamy results.
Caster sugar (200 g): Fine sugar blends seamlessly, ensuring the interior is sweet but never cloying.
Sour cream (160 g): Adds a delicate tang and helps keep the filling extra creamy.
Vanilla extract (1½ teaspoons): A touch of vanilla brings warmth and classic crème brûlée aroma.
Pinch of salt: Just a little, to enhance every nuance of sweetness and richness.
Large eggs, lightly beaten (4): The secret to that fluffy, structured texture—slowly incorporate for best results.
Granulated sugar (50 g, for the topping): Your pièce de résistance—a sugar crust that caramelizes to the perfect crackly finish.

How to Make Crème Brûlée Cheesecake

Step 1: Prepare the Biscuit Base

Preheat your oven to 160°C (325°F). Grab a food processor and blitz your digestive biscuits to fine crumbs—or, if you’re feeling old-school, seal them in a zip-top bag and bash away with a rolling pin until you have sandy crumbs. Pour them into a bowl, add your melted butter, and stir until the mixture looks like wet sand. Press this mix firmly into the base and up the sides of a 9-inch springform pan. Set aside while you tackle the filling.

Step 2: Whip Up the Creamy Filling

With a stand mixer, handheld mixer, or a whisk and a workout, lightly beat the softened cream cheese until just creamy—don’t overdo it or your cheesecake might crack. Add the caster sugar and mix gently again. Now, fold in the sour cream, vanilla extract, and that pinch of salt, scraping down the bowl’s sides to make sure everything’s unified. With the mixer on low, trickle the beaten eggs in a bit at a time, mixing only as much as needed to combine.

Step 3: Bake the Crème Brûlée Cheesecake

Pour your cheesecake batter into the prepared pan, smoothing the top. Place the pan on a baking sheet lined with tin foil (for easy handling and even heat). Bake at 160°C (325°F) for 50–60 minutes. The edges will gently puff and turn pale golden, but the center should retain a gentle jiggle—don’t overbake or you’ll lose that signature creaminess.

Step 4: Cool and Chill

When the cheesecake emerges, let it cool for 10 minutes on the counter. Carefully run a knife around the edge inside the pan to prevent cracking, but leave the cake in the pan while it cools completely. Once cool, cover and refrigerate for at least 4 hours or overnight—this is when the magic sets in.

Step 5: Caramelize the Brûlée Top

When you’re ready to serve, take the cheesecake out of the fridge and release the springform ring. Sprinkle a generous, even layer of granulated sugar across the chilled top. Using a culinary torch, melt and caramelize the sugar until it bubbles and turns a deep amber (don’t be shy, you want the crack!). Let the top harden for a minute or two, then slice and listen for that iconic brûlée crackle.

How to Serve Crème Brûlée Cheesecake

Garnishes

Let your Crème Brûlée Cheesecake shine with a few well-chosen garnishes. A scatter of fresh raspberries or strawberries brings color and tartness that balance the creamy richness. A sprig or two of mint adds an elegant, fragrant touch. For extra flair, a dusting of powdered sugar makes every slice look bakery-perfect.

Side Dishes

This cheesecake is the star, but a handful of crisp biscotti, espresso, or a shot of after-dinner liqueur pairs beautifully. If you’re serving for a special occasion, offer a small bowl of whipped cream or a light berry sauce on the side for guests to spoon over their slice.

Creative Ways to Present

Thinking outside the box? Try slicing and plating the cheesecake with individual brûléed tops—just sprinkle and torch each piece for a fresh crackle per guest. For parties, assemble mini Crème Brûlée Cheesecakes in ramekins or jars, brûlee them before serving, and let everyone enjoy their own personal treat (with less fighting over that caramel crust!).

Make Ahead and Storage

Storing Leftovers

Store any leftover Crème Brûlée Cheesecake in an airtight container in the fridge for up to five days. The brûlée topping will gradually soften, but the flavor remains divine. If you plan on eating it over several days, consider brûléeing individual slices just before serving for the perfect textural contrast every time.

Freezing

To freeze, wrap your cooled (but not yet brûléed) cheesecake tightly in plastic wrap, then foil. It’ll keep well for up to two months. Thaw overnight in the fridge and add the sugar crust with a torch or broiler just before serving, as freezing can soften a previously caramelized top.

Reheating

Cheesecake is best enjoyed cold or at cool room temperature, so reheating isn’t necessary. If you love a just-caramelized brûlée layer, you can sprinkle fresh sugar and torch a cold slice—it only takes seconds for that sizzling caramel to form!

FAQs

Can I make Crème Brûlée Cheesecake without a blowtorch?

Absolutely! If you don’t have a kitchen torch, you can use your oven’s grill or broiler function. Chill your cheesecake thoroughly, sprinkle sugar on top, and place under a hot broiler for a couple of minutes—watch closely, as the sugar caramelizes fast.

Why did my cheesecake crack?

Cracks can happen if there’s a rapid temperature change, like moving a hot cheesecake into a cold fridge or opening the oven door frequently. For best results, let your Crème Brûlée Cheesecake cool gradually to room temperature before refrigerating, and resist the urge to peek during baking.

Can I use different biscuits for the base?

Yes! Digestive biscuits are traditional, but you can swap in ginger nut biscuits for extra spice, gluten-free cookies for dietary needs, or Graham crackers if you’re in the US. Choose a flavor profile you love—the crust is a chance to get creative.

Will the brûlée topping stay crisp?

The sugar crust is at its best right after caramelizing—it’s glassy and crisp. Over time, especially when stored in the fridge, it can soften. If you want that signature crackle, brûlée slices individually just before serving.

Is sour cream essential for the filling?

Sour cream is key for balancing sweetness and creating a luxuriously smooth filling in this Crème Brûlée Cheesecake. It helps add a subtle tang that keeps the dessert light on the palate, so don’t skip it if you want the authentic experience.

Final Thoughts

If you’re craving something truly special, Crème Brûlée Cheesecake delivers with every creamy, crackly bite. Whether you share it with friends or savor a slice solo, this dessert is guaranteed to be the star of any gathering. Grab your torch, gather your ingredients, and bake up a little magic—you deserve it!

Crème Brûlée Cheesecake Recipe

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This Crème Brûlée Cheesecake combines the creaminess of baked cheesecake with a buttery biscuit crust and a crispy, caramelized creme brulée top. The perfect dessert for any occasion!

Author: Paula
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5 hours 30 minutes
Yield: 10 servings
Category: Pudding
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the crust:

170 g digestive biscuits
100 g butter, melted

For the cheesecake:

900 g cream cheese, softened
200 g caster sugar
160 g sour cream
1 ½ teaspoons vanilla extract
Pinch of salt
4 large eggs, room temperature

For the topping:

50 g granulated sugar

Instructions

To make the crust: Preheat oven and prepare the crust by blending biscuits and melted butter. Press mixture into a springform pan.
To make the cheesecake: Cream together cream cheese and sugar, then add sour cream, vanilla, and eggs. Pour into pan and bake.
For the topping: Sprinkle sugar on top and caramelize with a torch. Chill before serving.