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I discovered this magical dessert combination during my pastry experiments last summer. My Crème Brûlée Cheesecake marries the silky smoothness of a classic cheesecake with that irresistible crack of a brûlée topping. Every time I make it my kitchen fills with the sweet aroma of caramelizing sugar and happy memories.
What Makes This Recipe Special
There's something so satisfying about cracking through that golden sugar crust into creamy cheesecake heaven. I've tweaked this recipe countless times and even my gluten sensitive friends can enjoy it now. The secret is in the details and I'm excited to share them all with you.
Let's Gather Our Ingredients
- Digestive Biscuits: 200g crushed into crumbs. I keep gluten free ones in my pantry for when my sister visits.
- Butter: 100g melted and still warm. Real butter makes all the difference.
- Cream Cheese: 500g at room temp. I always reach for Philadelphia.
- Caster Sugar: 150g for that perfect sweetness.
- Sour Cream: 200ml full fat my secret for extra creaminess.
- Vanilla Extract: 1 tsp. I splurge on the good stuff here.
- Eggs: 3 large from my local farm when possible.
- Granulated Sugar: 50g for that gorgeous crackly top.
Making The Base My Way
- Start With The Crumbs:
- I love using my food processor for this but sometimes I just pop the biscuits in a bag and crush them with my rolling pin. It's oddly satisfying!
- Mix In The Butter:
- Pour that warm melted butter over your crumbs and mix until every bit is coated. You'll know it's ready when it feels like wet sand between your fingers.
- Press It Down:
- This is where I get particular. Press those crumbs into your tin really well. I use the bottom of a glass and work my way up the sides a bit. A solid base makes all the difference.
The Perfect Filling
Let's talk about making that dreamy filling. Everything needs to be room temperature before you start trust me on this. I beat my cream cheese until it's silky smooth then add sugar gradually. The sour cream and vanilla go in next and finally those eggs one at a time. Take your time here slow and steady wins the race.
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Baking Magic
My oven is always preheated to 160°C when this beauty goes in. I never skip the water bath it's crucial for that velvety texture. Pour your filling over the base and give the tin a gentle tap to release any air bubbles. Then it's a patient 50 minutes of baking until the edges are set but the center still has a slight wobble.
The Final Touch
This is my favorite part making that golden crackly top! Once your cheesecake is completely chilled sprinkle an even layer of sugar over the surface. My kitchen torch is my best friend here moving it slowly across the top watching that sugar bubble and caramelize into a gorgeous amber crust.
My Top Tips
Over the years I've learned room temperature ingredients are non negotiable. That water bath might seem fussy but it prevents cracks every time. When it comes to the brûlée topping work in small sections and keep your torch moving we want caramel not charcoal!
Common Questions From My Kitchen
The questions I get most often are about cracks and wobbles. Never open that oven door while baking it causes temperature changes that lead to cracks. And yes the center should still wobble slightly when you take it out it'll set perfectly as it cools.
Planning Ahead
I often make this cheesecake a day or two before I need it. Just keep it covered in the fridge but wait to do the brûlée top until serving time. That way you get the most satisfying crack when you dig in!
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Making It Your Own
My gluten free friends love this with their special cookies for the base. Just make sure all your other ingredients are gluten free too. The filling stays exactly the same and nobody can tell the difference.
Fun With Flavors
Sometimes I switch things up using gingersnaps for the base or adding citrus zest to the filling. During the holidays I love drizzling some melted dark chocolate over that crispy top. The possibilities are endless!
Kitchen Tools You'll Need
Your springform pan is your best friend here mine is 9 inches and works perfectly. That kitchen torch is essential for the topping and don't forget your mixer for the smoothest filling possible.
Serving Your Creation
I love serving this with fresh berries scattered around the plate. A cup of good coffee or a glass of dessert wine makes it extra special. Watch everyone's faces light up when they crack through that sugar top!
Why This Recipe Works
This cheesecake brings together everything I love about dessert. The contrast between smooth and crunchy the perfect balance of sweet and tangy. It's become my signature dessert at family gatherings and I hope it becomes yours too.
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Frequently Asked Questions
- → Why is room temperature important?
Room temp cream cheese and eggs blend smoothly without lumps. Cold ingredients can lead to uneven texture.
- → How do I prevent cracking?
Don't overbeat ingredients, bake until just set with slight jiggle, and loosen edges while cooling.
- → Can I make this without a torch?
Yes, cheesecake is delicious even without the caramelized top. Torch creates the signature crackly surface.
- → How long should it chill?
Minimum 4 hours, preferably overnight for best texture and clean slicing.
- → How do I know when it's done?
Edges should be light golden and slightly puffed, center jiggly but springs back when touched.