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Recipe

Crème Brûlée Cheesecake

Thomas Allen

Servings: ten to twelve.

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.

Ingredients

  • 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
  • 3 8-oz. packages cream cheese, at room temperature
  • 8 oz. mascarpone
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • 2 Tbs. granulated sugar

Nutritional Information

      Calories (kcal) : 550
      Fat Calories (kcal): 350
      Fat (g): 40
      Saturated Fat (g): 21
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 180
      Sodium (mg): 310
      Carbohydrates (g): 45
      Fiber (g): 1
      Protein (g): 8

Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F.

    In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

    In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

    Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

    Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

    Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.

    To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

Reviews

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Reviews

  • GlennBellot | 05/27/2017

    Have made this several times. First time, did exact recipe, good. Last ones I made, I added about 2 oz. Bailey's Irish Cream liquor for flavor, exceptional dessert. Served with Triple Berry Sauce (my creation, I may post it later) as a topping drizzled over slices. Secret is to let it cool in water bath that is was baked in until completely cooled, then cover and refrigerate. Also used ginger snaps instead of vanilla wafers for crust.

  • yummilicious | 12/26/2016

    Made this for Christmas 2016 dessert. Everyone loved it...kids and adults!!Next time I will brulee each piece before serving as the brulee tends to break and slide between pieces when you do the whole top before cutting...I will make no other cheesecake ever...easy and delicious!

  • sandi1351 | 02/22/2016

    Wow!!!!! This is a to die for cheesecake. I live at 9000' and didn't make any adjustments. After, it came out of the oven it did fall some but wow!!

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