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Slice of Crème Brûlée Cheesecake topped with caramelized sugar shards.

Crème Brûlée Cheesecake

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A creamy, decadent Crème Brûlée Cheesecake layered with vanilla bean white chocolate, topped with rich pastry cream and a sweet brûléed sugar topping.
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Prep Time 1 hour 30 minutes
Cook Time 2 hours
chill_time 8 hours
Total Time 11 hours 30 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust:
  • 4 heaping cups 240 g Nilla Wafers (about 68 cookies, crushed)
  • ½ cup 112 g unsalted butter melted
  • 2 tablespoon 25 g granulated sugar
For the Cheesecake:
  • 32 oz 907 g cream cheese softened at room temperature
  • ¾ cup 150 g granulated white sugar
  • 2 tablespoon 16 g corn starch
  • 1 tablespoon vanilla bean paste or extract
  • ⅓ cup 82 g sour cream at room temperature
  • 8 oz 226 g white chocolate melted and slightly cooled
  • 3 large eggs at room temperature
  • 3 egg yolks at room temperature
For the Vanilla Pastry Cream:
  • 1 ½ cups 360 ml whole milk
  • 4 egg yolks
  • ¾ cup 150 g granulated white sugar
  • pinch of salt
  • 1 tablespoon vanilla bean paste or extract
  • 2 tablespoon + 1 teaspoon 19 g cornstarch
  • 2 tablespoon 28 g unsalted butter cut into cubes
For the Brûléed Sugar Shards:
  • ½ cup 100 g granulated sugar
  • ¼-1/3 cup 50-66 g granulated white sugar (for the brûlée topping)

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil, ensuring it goes up about two inches.
  3. Spray the sides with non-stick spray and line the bottom with parchment paper.
  4. Pulse the Nilla Wafers in a food processor until finely ground.
  5. Add the melted butter and sugar to the crumbs, and pulse to combine.
  6. Press the mixture into the bottom of the pan and about 1 inch up the sides.
  7. Bake for 10 minutes, then let it cool completely.
  8. Preheat the oven to 350°F (175°C), if not already done.
  9. In a stand mixer, combine cream cheese, sugar, and cornstarch for 2 minutes on medium speed until smooth.
  10. Add vanilla bean paste, sour cream, and melted white chocolate, and mix for another minute.
  11. Heat a pot of water to boiling for the water bath.
  12. Add the eggs and egg yolks one at a time, mixing on low until fully incorporated.
  13. Pour the cheesecake batter into the prepared crust.
  14. Place the pan in a large roasting pan, then carefully pour the boiling water around the cheesecake to reach 1 ½ inches up the sides.
  15. Bake for 1 hour. After 1 hour, turn off the oven, crack the door open slightly, and leave the cheesecake in the oven for another hour.
  16. Remove the cheesecake, loosen the sides with a butter knife, and allow it to cool.
  17. Refrigerate the cheesecake for at least 8 hours or overnight.
  18. While the cheesecake is cooling, heat the milk over medium-low heat until steaming.
  19. In a separate bowl, whisk together the egg yolks, sugar, salt, vanilla, and cornstarch until smooth and pale.
  20. Slowly pour in a quarter of the hot milk while whisking continuously. Then, add the rest of the milk and stir well.
  21. Transfer the mixture to the saucepan and cook over medium-low heat, whisking for 8-12 minutes until thick.
  22. Remove from heat and stir in butter. chill
  23. Cover the pastry cream with plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold. chill
  24. Line a baking sheet with parchment paper.
  25. Melt the sugar in a saucepan over medium-low heat, stirring occasionally, for 10-15 minutes until golden.
  26. Pour the melted sugar onto the parchment paper and spread it thinly with a spatula. Let it cool completely.
  27. Break into shards when fully cooled.
  28. Once chilled, remove the cheesecake from the pan and transfer it to a serving plate.
  29. Spread the pastry cream evenly over the cheesecake.
  30. Sprinkle ¼-1/3 cup (50-66 g) sugar on top, then use a kitchen torch to brûlée the sugar until golden brown.
  31. Let the brûléed topping cool for about 10 minutes before serving.
  32. Top with the sugar shards if desired, then serve.

Nutrition

Serving: 125gCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

A truly decadent dessert that combines the creaminess of cheesecake with the elegance of crème brûlée. Perfect for special occasions or when you want to indulge in a luxurious treat.

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