Step-by-step instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan to ensure easy removal later.
- Combine the graham cracker crumbs and melted butter in a bowl. Press this mixture into the bottom of the prepared springform pan. Bake for 10 minutes. Let it cool completely.
- Beat the cream cheese in a large bowl until creamy and smooth. Add the granulated sugar and mix well. Incorporate sour cream and vanilla extract, followed by the eggs—one at a time—mixing thoroughly after each addition. Finally, mix in the heavy cream and cornstarch until completely smooth.
- Pour the cheesecake batter over the cooled graham cracker crust, spreading it out evenly.
- Sprinkle 1/4 cup of granulated sugar evenly over the top of the cheesecake.
- Bake for 50-60 minutes or until the center feels set but slightly jiggles when moved. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gently.
- Refrigerate the cheesecake for at least 4 hours, or ideally overnight, before carefully removing it from the springform pan.
- Just before serving, sprinkle an additional 1/4 cup of granulated sugar on the top, and use a kitchen torch to caramelize it until golden brown and crispy.
- Serve, optionally garnished with fresh berries for an extra touch of flavor and color.
Best ways to enjoy it
When it comes to serving your Crème Brûlée Cheesecake, presentation elevates the experience! Consider plating it with a dollop of whipped cream on the side and a few scattered fresh berries. You can also drizzle a simple berry coulis or sauce over the plate for a beautiful visual contrast.
It pairs wonderfully with a cup of freshly brewed coffee or herbal tea—the rich flavors enhance each other beautifully!
Keeping leftovers fresh
Storing your Crème Brûlée Cheesecake is simple. Cover it securely with plastic wrap or store it in an airtight container in the fridge. It should keep well for up to 5-7 days.
If you’re looking to enjoy it later, consider freezing for up to 2 months. Just remember to let it thaw in the fridge overnight before serving. Always ensure that the cheesecake doesn’t touch any strong odors in the refrigerator to maintain its delicate flavor.
Helpful cooking tips
- Allow your cream cheese to come to room temperature to make it easier to beat smooth and avoid lumps.
- Use a kitchen thermometer to check for doneness; the cheesecake is set at around 150°F (65°C) in the center.
- If using a broiler to caramelize the sugar, keep a close eye on it to prevent burning!
Creative twists
Why not put your own spin on this classic dessert? Try swapping out the graham cracker crust for a chocolate cookie crust for a richer flavor. You could also incorporate different extracts, like almond or orange, into the batter for a unique twist!
For a fruity variation, add a layer of fruit compote on top just before you brûlée the sugar, or mix in some citrus zest for an uplifting freshness.
FAQs
How long does it take to prepare?
The overall time to make Crème Brûlée Cheesecake is approximately 5-6 hours, including baking and cooling time.
Can I use low-fat cream cheese?
Absolutely! Low-fat cream cheese can be used as a substitute, but keep in mind that the texture and richness may vary slightly.
How should I handle leftovers?
Keep leftover cheesecake stored in the refrigerator in an airtight container. Be sure to allow it to cool completely before covering to avoid condensation forming.
This Crème Brûlée Cheesecake is not just a dessert; it’s an experience waiting to be enjoyed. So go ahead and try it out—you might just find your new favorite recipe!
