Crème Brûlée Cheesecake: A Luxurious Fusion Dessert

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

  1. Combine flour, baking powder, sugar, and vanilla sugar in a large bowl
  2. Cut in cold butter using fingertips until mixture resembles coarse crumbs
  3. Add egg and knead briefly until dough forms
  4. Shape into a flat disc, wrap in plastic, and refrigerate for 60 minutes
  5. Grease and flour a 24cm (9-inch) springform pan, line bottom with parchment
  6. Roll dough between plastic wrap and line pan with 5cm (2-inch) high edges
  7. Chill for additional 30 minutes

Making the Filling

  1. Preheat oven to 175°C (350°F)
  2. Combine eggs, sugar, vanilla sugar in a large bowl
  3. Add sour cream and whipping cream
  4. Mix in vanilla extract
  5. Sift cornstarch over mixture and blend until smooth
  6. Pour into chilled crust

Baking and Finishing

  1. Bake for 45 minutes until edges are set but center slightly jiggly
  2. Mix cinnamon and sugar for topping
  3. Sprinkle evenly over cheesecake
  4. Return to oven for 15 minutes
  5. If needed, use kitchen torch to caramelize sugar
  6. 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