Description
Indulge in the ultimate dessert experience with this Crème Brûlée Cheesecake. Combining the luxurious creaminess of cheesecake with a crunchy, caramelized sugar crust, this dessert is perfect for any occasion—be it a festive gathering or a cozy night at home. The rich flavors from cream cheese and vanilla bean paste create an irresistible treat that your guests will love. Plus, its stunning presentation makes it an impressive centerpiece for your dining table. With a simple preparation process and customizable options, this decadent cheesecake is bound to become a favorite in your dessert repertoire.
Ingredients
Scale
- 1 & 3/4 cups gingersnap cookies (about 35)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter
- 3 (8-oz. packages) cream cheese (room temperature)
- 1 & 1/3 cups sugar
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon salt
- 1 & 1/2 cups heavy cream
- 10 large egg yolks
- 2–3 tablespoons superfine sugar (for torching)
- Fresh raspberries (to garnish)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix crushed gingersnap cookies with sugar and melted butter to form the crust. Press into a springform pan and bake for 10 minutes.
- Beat cream cheese until smooth, then mix in sugar, vanilla bean paste, and salt. Gradually add heavy cream followed by egg yolks until fully combined.
- Pour the filling over the cooled crust and bake in a water bath for 60-75 minutes until set but slightly jiggly. Let cool in the oven with the door ajar.
- Chill for at least four hours, then sprinkle superfine sugar on top and caramelize using a kitchen torch.
- Garnish with fresh raspberries before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 420
- Sugar: 36g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 165mg