Crème Brûlée Cheesecake
Ingredients
Crust:
- 2 cups crushed graham crackers or digestive biscuits
- 1/2 cup melted butter
- 2 tbsp sugar
Cheesecake Filling:
- 3 packages cream cheese (about 675 g), softened
- 1 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 2 tsp vanilla extract
- 1 tbsp lemon juice (optional but recommended)
Caramelized Top:
- 3–4 tbsp sugar (for brûlée)
- Fresh berries (raspberries, blackberries)
- Mint leaves (optional)
Instructions
1. Prepare the Crust
- Mix crushed biscuits + melted butter + sugar.
- Press into the bottom of a springform pan.
- Bake at 170°C (340°F) for 8 minutes. Set aside.
2. Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Add sugar and mix well.
- Add eggs one at a time.
- Add cream, vanilla, and lemon juice.
- Pour over the crust.
3. Bake
- Bake at 150°C (300°F) for 1 hour to 1 hour 10 minutes.
- Turn off oven and leave cheesecake inside for 30 minutes (prevents cracking).
- Chill in fridge at least 4 hours (overnight is best).
4. Make the Crème Brûlée Top
Once the cheesecake is cold:
- Sprinkle a thin layer of sugar on top.
- Use a kitchen torch to melt and caramelize the sugar
➜ it will form a golden, glass-like crust.
(If you don’t have a torch, put it under the oven broiler for a few minutes.)
5. Decorate
Top with fresh berries + a mint leaf like the picture.