This elegant dessert combines the rich creaminess of cheesecake with the signature caramelized sugar top of crème brûlée. Perfect for special occasions, this show-stopping dessert brings together two beloved classics in one irresistible treat.
Ingredients
For the Shortcrust Pastry
- 200g (1⅔ cups) all-purpose flour (type 405)
- 6g (1½ teaspoons) baking powder
- 80g (⅓ cup) granulated sugar
- 1 packet vanilla sugar (8g) or 1 teaspoon vanilla extract
- 120g (½ cup) cold butter, cubed
- 1 medium egg
For the Cheesecake Filling
- 2 medium eggs
- 112g (½ cup) granulated sugar
- 1 packet vanilla sugar (8g) or 1 teaspoon vanilla extract
- 480g (2 cups) sour cream
- 480g (2 cups) heavy whipping cream
- 1 teaspoon vanilla extract
- 48g (⅓ cup) cornstarch
For the Caramel Topping
- 1 teaspoon ground cinnamon
- 3 teaspoons granulated sugar
Preparation Time
- Prep Time: 30 minutes
- Chilling Time: 90 minutes
- Baking Time: 60 minutes
- Cooling Time: 4 hours
- Total Time: 6 hours 30 minutes
- Servings: 12 slices
Step-by-Step Instructions
Preparing the Shortcrust Pastry
- Combine flour, baking powder, sugar, and vanilla sugar in a large bowl
- Cut in cold butter using fingertips until mixture resembles coarse crumbs
- Add egg and knead briefly until dough forms
- Shape into a flat disc, wrap in plastic, and refrigerate for 60 minutes
- Grease and flour a 24cm (9-inch) springform pan, line bottom with parchment
- Roll dough between plastic wrap and line pan with 5cm (2-inch) high edges
- Chill for additional 30 minutes
Making the Filling
- Preheat oven to 175°C (350°F)
- Combine eggs, sugar, vanilla sugar in a large bowl
- Add sour cream and whipping cream
- Mix in vanilla extract
- Sift cornstarch over mixture and blend until smooth
- Pour into chilled crust
Baking and Finishing
- Bake for 45 minutes until edges are set but center slightly jiggly
- Mix cinnamon and sugar for topping
- Sprinkle evenly over cheesecake
- Return to oven for 15 minutes
- If needed, use kitchen torch to caramelize sugar
- Cool completely before removing from pan
Nutritional Information (per slice)
- Calories: 520
- Total Fat: 35g
- Saturated Fat: 21g
- Cholesterol: 135mg
- Sodium: 180mg
- Carbohydrates: 45g
- Protein: 7g
- Sugar: 25g
Pro Tips and Tricks
- Ensure all ingredients are at room temperature for smooth filling
- Don’t overwork the pastry dough
- Use a water bath for more even baking
- Cool cheesecake gradually to prevent cracking
- Chill thoroughly before torching sugar topping
- Pat crust firmly into pan to prevent shrinkage
Variations and Substitutions
- Replace vanilla sugar with vanilla extract
- Use Greek yogurt instead of sour cream
- Add orange or lemon zest to filling
- Try different spice combinations in topping
- Make gluten-free using almond flour crust
- Add chocolate chips to filling
- Create mini versions using muffin tins
Common FAQs
Q: Why did my cheesecake crack?
A: Cracks usually form from overbaking or rapid temperature changes. Use a water bath and cool slowly in the oven.
Q: Can I make this without a kitchen torch?
A: Yes, you can use the broiler function of your oven, watching carefully to prevent burning.
Q: How do I know when the cheesecake is done?
A: The edges should be set but the center should still have a slight jiggle when gently shaken.
Q: Can this be made ahead?
A: Yes, prepare up to 2 days ahead, but add the caramelized topping just before serving.
Storage and Make-Ahead Tips
- Store in refrigerator for up to 5 days
- Freeze without topping for up to 3 months
- Wrap individual slices in plastic wrap and foil for freezing
- Thaw overnight in refrigerator
- Add caramel topping just before serving
- Bring to room temperature 30 minutes before serving
- Store leftover slices in airtight container