Creme Brûlée Cheesecake

Prep Time: 30

Cook Time: 1 15

Chill Time: 4

Total Time: 5 45

Course: Dessert

Cuisine: American, French

Servings:

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* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

23 cm (9-inch) springform cake tin
hand mixer or stand mixer with the paddle attachment
large roasting dish or oven-safe skillet, for the water bath
kitchen blow torch, see notes for oven broiler method

Ingredients

For the biscuit base

200 g (7 oz) digestive biscuits (about 12-14 biscuits), or graham crackers (see Note 3 for more alternatives)
85 g (⅓ cup) butter, melted and slightly cooled
2 tbsp brown sugar, tightly packed
pinch of salt, omit if using salted butter

For the vanilla cheesecake filling

750 g (1.65 lbs) cream cheese, softened
190 g (¾ cup) sour cream, room temperature
220 g (1 cup) caster sugar
3 large eggs, room temperature
1 vanilla bean pod, or 1 tbsp vanilla bean paste
2 tsp lemon juice, optional (see Note 4)
½ tsp fine salt

For the caramel crust

55 g (¼ cup) caster sugar

Instructions

Make the biscuit base

Preheat the oven to 180°C (160°C fan/350°F). Lightly grease the base and sides of a 23 cm (9-inch) springform cake tin and line the base with a circle of parchment paper. Wrap the outside of the tin in multiple layers of heavy-duty foil (I use 4 layers). See Note 2 for extra waterproofing tips.
Crush the biscuits into fine crumbs using a food processor, or place them in a sealed sandwich bag and crush with a rolling pin.
Add the biscuit crumbs, brown sugar, and salt to a bowl. Pour in the slightly cooled melted butter and stir to combine. It should resemble coarse, wet sand.
Pour the mixture into the prepared tin and spread it out evenly. Use a flat-bottomed glass or measuring cup to press it into a firm, even layer, bringing it slightly up the sides. Bake for 10-12 minutes, until lightly golden and toasted. Set aside to cool while you prepare the filling.

Prepare the cheesecake filling

Reduce the oven temperature to 160°C (140°C fan/325°F).
In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for about 30 seconds, then add the sour cream and sugar and beat until smooth and creamy. Beat in the eggs one at a time, then add the vanilla bean, optional lemon juice, and salt. Scrape down the bottom and sides of the bowl to ensure everything is incorporated.

Bake & cool

Pour the filling into your slightly cooled crust, smooth the top with a spatula, then firmly tap the tin a couple of times on the countertop to eliminate any big air bubbles.
Boil a kettle of water for the water bath. Place the cake tin inside a large roasting dish or oven-safe pan/skillet, leaving at least a 2 cm gap on all sides. Working quickly so too much heat doesn’t escape, carefully transfer to the middle oven rack, then pour in the boiling water until it reaches about 3 cm (1 inch) deep or halfway up the sides of the cake tin. Close the oven door.
Bake for 60-75 minutes or until the edges look slightly puffed and set, and the centre still has a noticeable wobble when you gently shake the pan. Tent loosely with foil if it starts to develop brown spots. Turn off the oven, crack the door open, and leave to cool in the water bath for 1 hour.
Remove from the water bath and discard the foil. Transfer to a wire cooling rack to cool completely. Cover tightly with cling film and chill in the fridge for a minimum of 4 hours (overnight is best).

Caramelise the top

Run a knife around the edges and release the sides of the springform tin. Blot the top of the cheesecake with paper towel to remove any moisture, then sprinkle with caster sugar.
Use a kitchen torch (or see Note 5 for oven broiler method) to caramelise the sugar until golden brown. The heat setting will depend on how powerful your torch is, so always start low and increase as needed. Keep it moving in a circular motion to avoid burn spots. Allow 2-3 minutes for the topping to harden, then slice and serve!

Notes

Different tin sizes: You can use a 20 cm (8-inch) springform tin if that's what you have. Just note, it may need a little longer in the oven because the cheesecake will be a slightly thicker.
For a smaller cheesecake, you can halve the recipe and bake it in a 15 cm (6-inch) tin. Start checking for doneness from around 45 minutes.
Waterproofing: Foil is never 100% waterproof, and there’s always a small chance water could seep into your crust and make it soggy. For extra protection, I strongly recommend placing the foil-wrapped tin inside a larger solid-bottomed cake tin (not springform), or inside a large oven bag (like a turkey roasting bag), leaving it open at the top. Place the whole setup inside your chosen pan for the water bath.
Biscuits: Digestives are my favourite for cheesecake because they have a similar flavour profile to American graham crackers. However, you can use any plain biscuits for the base. Some other options are: Nice, Marie, and Scotch Fingers.

To make it gluten free, use a gluten-free biscuit, such as Arnott’s Gluten Free Scotch Fingers.
Lemon juice: Lemon juice isn’t traditional in a classic French crème brûlée, but I add it to most of my cheesecakes to balance the richness of the cream cheese. It won’t taste lemony at all (promise) but you can leave it out if you prefer.
Broiler (grill) method: If you don't have a kitchen torch, you can caramelise the sugar under your oven broiler. Keep the cheesecake chilled while you preheat the broiler. Place it on the highest rack and watch closely. The sugar should start bubbling and caramelising within 1–2 minutes. If the cheesecake has gotten warm, pop it back in the fridge for 20-30 minutes before slicing and serving.
Brûlée tip: The moisture from the cheesecake will make the caramel topping soft and sticky over time. Only brûlée the whole cheesecake if you plan to serve it all at once. Otherwise, brûlée individual slices just before serving.
Storage: Store in the refrigerator (covered) for up to 5 days. Bring back to room temperature before serving.
Freezer: You can freeze the cheesecake before brûléeing by wrapping it tightly in 2 layers of cling film, followed by 1 layer of heavy-duty foil. Freeze for up to 3 months and thaw in the refrigerator overnight.

Nutrition

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