Crème Brûlée Cheesecake (Printable Format)

Creamy baked cheesecake with buttery biscuit base and crispy caramelized sugar topping that cracks like crème brûlée.

# What You'll Gather:

01 - 170g digestive biscuits.
02 - 100g butter, melted.
03 - 900g cream cheese, room temp.
04 - 200g caster sugar.
05 - 160g sour cream.
06 - 1 1/2 teaspoons vanilla extract.
07 - 4 large eggs, room temp.
08 - 50g granulated sugar for topping.

# Step-by-Step Instructions:

01 - Crush biscuits, mix with melted butter. Press into 9-inch springform pan.
02 - Beat cream cheese until smooth. Add sugar, sour cream, vanilla. Slowly mix in eggs.
03 - Bake at 160C/325F for 50-60 minutes until edges are set but center jiggles.
04 - Cool 10 minutes, loosen edges, then chill 4+ hours.
05 - Sprinkle sugar on top, torch until caramelized. Let harden before serving.

# Important Tips:

01 - Can be made without brulee topping.
02 - Best chilled overnight.

Back to Recipe