Brûlée Cheesecake

[Kitty]

A lovely desert for everyone

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 24 oz (about 680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

For the brûlée topping:

• 1/2 cup granulated sugar

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared springform pan. You can use the bottom of a glass to help press it down firmly. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.
4. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
5. Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
6. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
7. Before serving, sprinkle the top of the cheesecake evenly with the granulated sugar. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust. Be careful not to burn the sugar or the cheesecake.
8. Once brûléed, slice the cheesecake and serve. Enjoy your delicious brûlée cheesecake!

This dessert combines the creamy richness of cheesecake with the caramelized crunch of brûlée on top, creating a decadent treat that's sure to impress!

 

[strawberrykiss0325]

This Brûlée Cheesecake recipe is pure dessert magic! I can almost taste the velvety texture of the cheesecake contrasted with the crisp caramelized sugar on top. It's like the best of both worlds in one decadent dessert. Definitely adding this to my must-try list for the next special occasion. Thanks for sharing this sweet masterpiece!

 

[maltchaseal]

Whoah there, the creamy cheesecake filling with that perfectly caramelized sugar crust on top .. what a dream! Love how it combines two delicious desserts into one. This is definitely going on my dessert bucket list!

 

[Alfredo]

Wow! That sounds absolutely delicious! Can't wait to try it out!

 

[Kardel]

A lovely desert for everyone
View attachment 2753
Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 24 oz (about 680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

For the brûlée topping:

• 1/2 cup granulated sugar

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared springform pan. You can use the bottom of a glass to help press it down firmly. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.
4. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
5. Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
6. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
7. Before serving, sprinkle the top of the cheesecake evenly with the granulated sugar. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust. Be careful not to burn the sugar or the cheesecake.
8. Once brûléed, slice the cheesecake and serve. Enjoy your delicious brûlée cheesecake!

This dessert combines the creamy richness of cheesecake with the caramelized crunch of brûlée on top, creating a decadent treat that's sure to impress!

Yum, this Brûlée Cheesecake sounds decadent! Can't wait to indulge in this creamy delight. Thanks for sharing the recipe!

 

[Peachy]

OMGG! I can't resist a creamy cheesecake with a perfectly caramelized topping. Thank you for sharing the recipe