Crème Brûlée Cheesecake
Silky custard-like cheesecake with gingersnap crust and caramelized sugar topping. Elegant, rich, and perfect for special occasions.
Ingredients
For the Crust
- 1 ¾ cups gingersnap cookies about 35
- 2 tablespoons sugar
- ¼ teaspoon salt
- 5 tablespoons butter melted
For the Cheesecake Filling
- 3 8 oz packages cream cheese, room temperature
- 1 ⅓ cups sugar
- 1 tablespoon vanilla bean paste
- ¼ teaspoon salt
- 1 ½ cups heavy cream
- 10 large egg yolks
- 2 –3 tablespoons superfine sugar for torching
- Fresh raspberries for garnish
Tip: Vanilla bean paste is worth the splurge for this recipe. It delivers the tiny vanilla flecks and depth of flavor that make this cheesecake truly special.
Instructions
Prepare the Pan
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with three layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Make the Crust
- Pulse gingersnaps into fine crumbs using a food processor. Mix with sugar, salt, and melted butter until combined. Press evenly into the bottom of the prepared pan (no sides). Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake Filling
- Lower oven temperature to 325°F (163°C). In a large bowl or stand mixer, beat cream cheese for 4 minutes, scraping sides as needed. Add sugar, vanilla bean paste, and salt. Beat another 4 minutes until fluffy.
- Meanwhile, heat heavy cream in a saucepan over medium-low until warm (not boiling). In a separate bowl, whisk egg yolks until pale. Slowly drizzle the warm cream into the yolks while whisking constantly to prevent curdling. Gradually pour the egg-cream mixture into the cream cheese mixture while beating until smooth.
Bake the Cheesecake
- Pour batter into prepared crust. Place the foil-wrapped pan in a large roasting pan and pour hot water around it until halfway up the sides. Bake for about 1 hour 35 minutes, or until mostly set with just a slight jiggle in the center.
- Turn off the oven and let the cheesecake cool gradually to room temperature to prevent cracks. Remove from water bath, discard foil, cover, and refrigerate for at least 3 hours or overnight.
Caramelize the Top
- Just before serving, sprinkle an even layer of superfine sugar over the chilled cheesecake. Using a kitchen torch, caramelize the sugar until bubbly and golden. Let sit for 1–2 minutes to harden.
Garnish and Serve
- Top with fresh raspberries and serve slices with that irresistible crème brûlée crunch.