Crème Burley Cheesecake
This show stopping dessert combines the creamy richness of a traditional New York-style cheesecake with the crisp, caramelized sugar top of a crème burley. Each bite delivers a contrast in textures: a buttery graham cracker crust, velvety custard filling, and that iconic crackle from a torched sugar topping. Whether you’re entertaining guests or treating yourself, this elegant dessert is as indulgent as it is impressive.
Total Time: ~7 hours 30 minutes (includes cooling/chilling)
Prep Time: 20 minutes
Bake Time: 1 hour 10 minutes
Cool at Room Temp: 1 hour
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
For the Crème Brûlée Topping:
4 tablespoons granulated sugar (for caramelizing)
preparation:
Prepare the Crust
Preheat your oven to 325°F (160°C).
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let cool.
Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in heavy cream and vanilla extract.
Pour the filling over the cooled crust.
Place the pan in a larger roasting pan and fill with hot water halfway up the sides of the springform pan (water bath method).
Bake for 50-60 minutes or until the center is slightly jiggly.
Cool and Chill
Remove from the oven and water bath. Cool to room temperature.
Refrigerate for at least 4 hours or overnight for best results.
Caramelize the Topping
Just before serving, sprinkle a thin, even layer of sugar over the top of the cheesecake.
Use a kitchen torch to caramelize the sugar until it forms a golden, glassy crust. Alternatively, broil for 1-2 minutes (watch closely to avoid burning).
Nutritional Information (per slice)
Calories: 450
Protein: 6g
Fat: 30g
Carbohydrates: 35g
Sugar: 28g