Cheesecake with Crème Brûlée
Components:
Regarding the Crust:
- 150 grams, or 1 1/2 cups, of digestive biscuit crumbs or graham cracker crumbs
- 50 g, or 1/4 cup, of granulated sugar
- Half a cup (115 grams) of melted unsalted butter
- Half a teaspoon of optional cinnamon
For filling the cheesecake:
- Three packets (8 oz) of softened cream cheese (675 g)
- One cup, or 200 grams Granulated sugar
- One teaspoon of vanilla extract
- One tablespoon of optional lemon juice (for added tang)
- At ambient temperature, three big eggs
- Half a cup (120 milliliters) Sour Cream
- Half a cup (120 milliliters) thick cream
Regarding the Crème Brûlée garnish:
For caramelizing, use 1/4 cup (50 g) of granulated sugar.
Directions:
First, get the crust ready.
Warm up the oven:
Set the oven temperature to 325°F (163°C).
To make the crust, put the sugar, cinnamon, and graham cracker crumbs in a medium bowl.
Stir in the melted butter until the mixture stays together when pushed and the crumbs are evenly coated.
Press the Crust: To create a tight, even crust, press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
Bake the Crust: Bake the crust for 8 to 10 minutes, or until golden brown, in a preheated oven. While you make the filling, take it out of the oven and let it cool.
Make the cheesecake filling in step two.
Beat the Cream Cheese: Using an electric mixer set to medium speed, beat the softened cream cheese in a large mixing bowl until it is smooth and creamy, about two to three minutes. As necessary, scrape down the bowl’s sides.
Add Sugar and Flavors: Include the lemon juice (if using), vanilla essence, and granulated sugar. Beat until thoroughly blended.
Add the Eggs: Add the eggs one at a time, mixing just until combined after each addition on low speed. Take care not to mix too much.
Add Sour Cream and Heavy Cream: Blend the heavy cream and sour cream until they are creamy and smooth.
Pour the Filling: Cover the chilled crust in the springform pan with the cheesecake filling.
Bake the Cheesecake: Put the cheesecake in the oven and bake it for 55 to 60 minutes, or until the middle is still somewhat jiggly and the edges are set. As it cools, the cheesecake will solidify. After turning off the oven, leave the door slightly open for an hour while the cheesecake cools within. After that, take it out of the oven and allow it to cool fully at room temperature.
Chill: To ensure that the cheesecake sets completely, cover it with plastic wrap and place it in the refrigerator for at least four hours, or better yet, overnight.
Step 3: Put the Crème Brûlée on top.
Get the sugar ready:
When you are prepared to serve the cheesecake, cover it with a thin, even layer of granulated sugar after it has set.
Caramelize the Sugar: Turn the sugar golden brown and create a crispy, crunchy caramel crust by pushing the flame back and forth over the surface with a kitchen torch. Take care to avoid burning it. As an alternative, you can broil the cheesecake for two to three minutes while keeping a close eye on it to avoid scorching.
Allow the topping to Set: Before slicing and serving, give the caramelized sugar a few minutes to solidify.
Step Four: Serve
Before serving, carefully slice the cheesecake. It should have a crunchy caramelized top and a smooth, creamy within.
For added flair, you can add mint or fresh berries as a garnish.
Advice:
Before adding the remaining ingredients, beat the cream cheese until it’s absolutely smooth for a smooth finish. This keeps the filling from lumping.
The key is chill time: The flavors will blend and the cheesecake will set properly if you let it chill for a few hours or overnight.
Not even a kitchen torch? The sugar can also be caramelized in the broiler, but watch it carefully because it can burn fast at high heat.
Savor the rich, creamy texture and sweet, crunchy topping of this opulent Crème Brûlée Cheesecake!