Creme Brulee Cheesecake Delight

This silky homemade creme brulee cheesecake with fruity raspberry sauce combines two classic favorites into one show-stopping dessert. The creamy velvety cheesecake layer is topped with a crispy caramelized sugar topping that is perfect for impressing your guests.

I first tried this cheesecake when a friend shared it with me and the combination of creamy texture and caramelized sugar blew me away. Since then it has become my go-to dessert for special occasions.

Ingredients

• Graham crackers: Provide a sturdy flavorful base for the crust and can be substituted with dry wafer cookies like Biscoff or golden Oreos without filling
• Full-fat cream cheese: Ensures the best creamy texture so always soften to room temperature before mixing
• Caramel and vanilla extracts: Boost the classic creme brulee flavor vanilla bean can be used for a more intense aroma
• Heavy cream: Adds richness though half-and-half may be used in a pinch
• Ten egg yolks: Create the signature custard flavor leftover whites can be used for meringues

Step-by-Step Instructions

Prepare The Crust:

Wrap a nine-inch springform pan tightly with foil to prevent leaks. Process the crust ingredients until fine and crumbly. Press the mixture evenly into the bottom of the pan. Bake at 350 degrees Fahrenheit for ten minutes then set aside to cool.

Beat The Cream Cheese:

Beat the cream cheese granulated sugar salt vanilla extract and caramel extract until the mixture is completely smooth and creamy. Set aside.

Temper The Eggs:

Heat the heavy cream until warm but not boiling. Whisk the egg yolks in a bowl until pale and creamy. Slowly pour the warm cream into the yolks while whisking constantly to temper. Fold this mixture into the cream cheese blend until smooth.

Bake The Cheesecake:

Pour the batter over the prepared crust. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 325 degrees Fahrenheit until the center barely jiggles about fifty-five to sixty-five minutes.

Cool And Chill:

Remove the roasting pan from the oven and allow the cheesecake to cool completely in the water bath. Dry the outside of the pan then cover tightly and refrigerate overnight to set.

Prepare Raspberry Sauce:

Blend fresh raspberries sugar and lemon juice until smooth. Strain through a fine mesh sieve to remove seeds if desired. Set aside.

Caramelize The Sugar Topping:

Sprinkle granulated sugar evenly over the chilled cheesecake surface. Use a kitchen torch to melt the sugar until golden and crisp. Serve immediately topped with the raspberry sauce.

I especially love the contrast of the crunchy caramelized sugar with the velvety cheesecake. It reminds me of the first time I served this to friends who immediately asked for seconds.

Storage Tips

Store leftover cheesecake covered tightly in the refrigerator for up to four days. The topping remains crisp for a short time but softens gradually.

Ingredient Substitutions

If graham crackers are unavailable use dry wafer cookies or gluten-free options for the crust. Heavy cream can be substituted with half-and-half but texture will be less rich.

Serving Suggestions

Serve with fresh raspberries or a dollop of whipped cream for extra indulgence. A drizzle of raspberry sauce brightens the flavors.

Cultural Context

Creme brulee cheesecake blends French and American dessert traditions creating a unique fusion that offers the best of both worlds.

Pro Tips

Save Pin

Save Pin

Commonly Asked Questions

→ What gives the cheesecake its creamy texture?

Full-fat cream cheese combined with heavy cream and multiple egg yolks creates a rich, smooth, and velvety cheesecake texture.

→ How is the caramelized sugar topping made?

Granulated sugar is sprinkled on top of the chilled cheesecake and then melted with a kitchen torch until it forms a crisp, golden crust.

→ Why bake the cheesecake in a water bath?

The water bath ensures gentle, even baking and prevents cracking by maintaining a moist environment around the cheesecake.

→ Can I use a substitute for graham crackers in the crust?

Yes, dry wafer cookies like Biscoff or golden Oreos without filling work well as alternatives for the crust base.

→ How important is chilling time before serving?

Chilling the cheesecake overnight allows it to fully set, ensuring a firm texture and enhancing flavors for the best experience.

→ Is the raspberry sauce strained?

Straining removes seeds for a smoother sauce, but if you prefer texture, you can serve it unstrained with natural crunch from seeds.