How to Make Creme Brulee Cheesecake - A Step-by-Step Guide

Indulge your taste buds with a decadent and luxurious dessert that combines the creamy texture of cheesecake with the rich, caramelized topping of creme brulee. This Creme Brulee Cheesecake is a show-stopping treat that will impress any sweet tooth. With its velvety smooth filling and crisp, sugary crust, this dessert is the perfect marriage of two classic favorites. Whether you're hosting a dinner party or simply craving a special treat, this recipe is sure to delight and satisfy.

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Ingredients

  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons butter
  • 2 tablespoons white sugar
  • 1 (8 ounce) package cream cheese, drained and softened to room temperature
  • 1 (8 ounce) container mascarpone cheese, drained and softened to room temperature
  • 1 cup white sugar
  • 5 eggs at room temperature, separated
  • 1 cup ricotta cheese, drained and softened to room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons raw sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 5 hrs 35 mins
  • Total Time: 6 hrs 55 mins
  • Servings: 10
  • Yield: 1 9-inch cheesecake

  • Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Blend cream cheese, mascarpone, and sugar in a bowl until well combined and smooth. Add egg yolks, ricotta, sour cream, vanilla extract, lemon juice, cinnamon, and nutmeg; mix well until smooth.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk some into the yolk mixture to lighten it. Fold in remaining egg whites with a spatula. Pour over the crust in the pan.
  • Bake in the preheated oven until top is set, about 1 hour. Turn off oven and keep cheesecake inside with the door closed, about 1 hour. Open oven door and keep cheesecake inside for 30 minutes more.
  • Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.
  • Sprinkle raw sugar over the cold cheesecake before serving. Use a creme brulee torch to melt and brown sugar. Allow topping to set and cool slightly, about 5 minutes.
  • Nutrition

    459 cal.

    • Total Fat: 31g
    • Saturated Fat: 17g
    • Cholesterol: 158mg
    • Sodium: 243mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 1g
    • Total Sugars: 29g
    • Protein: 10g
    • Vitamin C: 1mg
    • Calcium: 159mg
    • Iron: 1mg
    • Potassium: 147mg