Creme Brulee Cheesecake

A slice of creme brûlée cheesecake topped with blackberries, and whipped cream, served on a white plate with a fork. A mint leaf and additional blackberries are on the side.

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5 from 6 votes

Creme Brulee Cheesecake

Whip up a tasty creme brûlée cheesecake with a silky, creamy texture and a crunchy, caramelized sugar topping.

Prep Time15

Cook Time1 20

Chilling Time6

Course: Dessert

Cuisine: French

Keyword: cheesecake

Servings:

Author: Bella Bucchiotti

Ingredients

For the Crust:

11 Ounces vanilla wafer cookies
½ Cup salted butter melted
⅛ Teaspoon salt

For the Cheesecake:

24 Ounces cream cheese softened
1½ Cups powdered sugar
1 Cup vanilla Greek yogurt
1 Teaspoon vanilla extract
4 eggs

For the Topping:

¼ Cup granulated sugar
berries fresh, optional garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit and assemble a 9 inch springform pan. Wrap the bottom of the pan well with aluminum foil or a baking bag to prevent water from getting in through the water bath.
In a food processor, pulse the vanilla wafer cookies until well crumbled.
Add in the butter and salt and pulse to combine.
Press the crust into the bottom and slightly up the side of the assembled pan and then bake for 10 to 12 minutes or until golden brown. Set the crust aside.
Reduce the oven to 300 degrees Fahrenheit and allow the crust to cool while making the cheesecake filling.
Beat together the cream cheese and powdered sugar in a large mixing bowl using a hand or stand mixer, until light and fluffy and smooth.
Add in the vanilla Greek yogurt and vanilla extract and mix just until combined.
Slowly stir in the eggs, one at a time, just until the cheesecake batter is smooth and combined. Do not overbeat.
Pour into the prepared crust and tap several times on the counter to remove any air bubbles.
Place the springform pan on a lint free towel in a large baking or roasting pan.
Carefully add in hot or boiling water until the large dish is halfway full and then place the water bath, with the cheesecake, in the oven.
Bake for 80 to 90 minutes or until the cake is wobbly in the center and set on the edges. It should reach 150 degrees Fahrenheit internally.
Cover halfway through baking with tented aluminum foil if you want to avoid a darkened top.
Allow the oven to remain cracked open but turn off the heat and allow the cheesecake to cool for 1 hour.
Remove the cheesecake from the water bath and allow to cool to room temperature, about 1 more hour.
Wrap well with plastic wrap and place in the refrigerator for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the refrigerator, discard the plastic wrap and dab off any moisture on the top of the cheesecake.
Sprinkle the granulated white sugar evenly over the cheesecake and use a kitchen torch to brulee on even, medium flame in circular motions until all the sugar is melted, golden brown and bubbly.
Allow the top to cool and then remove the rim, slice and serve with fresh berries, optional.

Notes

Prevent cracks: Make sure all ingredients are at room temperature before creating a smooth, well-incorporated batter that minimizes the risk of cracking during baking.
Water bath success: Wrap the springform pan securely with aluminum foil or a baking bag to prevent water from seeping into the cheesecake. Place the pan on a lint-free towel in the water bath for added stability.
Avoid overmixing: Mix the cheesecake batter just until ingredients are combined. Overmixing can incorporate too much air, leading to cracks and a less dense texture.
Gradual cooling: Allow the cheesecake to cool in the turned-off oven with the door open for 1 hour. This gradual cooling process helps prevent cracks from forming.

Nutrition

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