Crème Brûlée Cheesecake

This crème brûlée cheesecake combines a rich, silky baked cheesecake with a crisp caramelised sugar topping that cracks beautifully under the spoon. The texture is smooth and creamy, with a subtle vanilla warmth and a buttery biscuit base. It is a medium-difficulty bake that feels impressive but is very achievable at home. From start to finish, allow around 1 hour 30 minutes plus cooling and chilling time.

Ingredients

For the biscuit base

• 250g digestive biscuits
• 120g unsalted butter, melted

For the cheesecake filling

• 600g full-fat cream cheese, at room temperature
• 150g caster sugar
• 2 tsp vanilla extract
• 3 large eggs, at room temperature
• 200ml double cream

For the brûlée topping

• 4 to 5 tbsp caster sugar

Method

Preparing the oven and tin

Preheat the oven to 160°C (140°C Fan). Grease a 20cm springform tin and line the base with baking parchment. Wrap the outside of the tin with a double layer of foil to help prevent leaks.

Making the biscuit base

Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix with the melted butter until evenly combined. Press the mixture firmly into the base of the prepared tin and level it with the back of a spoon. Chill in the fridge while you prepare the filling.

Mixing the cheesecake filling

Beat the cream cheese and caster sugar together until smooth and creamy. Add the vanilla extract and mix gently. Beat in the eggs one at a time, mixing just until combined. Finally, pour in the double cream and stir slowly until the mixture is silky and lump-free.

Baking the cheesecake

Pour the filling over the chilled biscuit base and level the top. Place the tin on a baking tray and bake for 50 to 55 minutes until the edges are set and the centre has a slight wobble. Turn off the oven, leave the door ajar, and allow the cheesecake to cool inside for 1 hour.

Cooling and chilling

Remove the cheesecake from the oven and leave it to cool completely at room temperature. Chill in the refrigerator for at least 4 hours, preferably overnight, until fully set.

Adding the brûlée topping

Just before serving, sprinkle the caster sugar evenly over the top of the cheesecake. Use a kitchen blowtorch to caramelise the sugar until golden and crisp. Allow it to set for a few minutes before slicing.

Tips

How do I avoid cracks on the surface?

Do not overmix the batter and avoid rapid temperature changes. Letting the cheesecake cool slowly in the oven helps keep the surface smooth.

Why is my cheesecake too soft?

This usually means it needs more chilling time. Always allow at least 4 hours in the fridge, or overnight for best results.

Can I make this without a blowtorch?

Yes, but results vary. You can place the cheesecake briefly under a very hot grill, watching closely to avoid burning. A blowtorch gives the best control.

How do I get clean slices?

Dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts for neat edges.

Serving Suggestions

• Serve on its own to enjoy the contrast of creamy filling and crisp topping
• Add fresh raspberries or strawberries on the side
• Pair with a cup of strong coffee or espresso

Storage

Room temperature

This cheesecake should not be stored at room temperature for more than 1 hour due to the dairy content.

Refrigerator

Keep covered in the fridge for up to 3 days. Add the brûlée topping just before serving for best texture.

Freezing

Freeze the cheesecake without the sugar topping for up to 2 months. Thaw overnight in the fridge, then add and caramelise the sugar before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 7g
• Fat: 30g
• Saturated fat: 18g
• Sodium: 260mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make crème brûlée cheesecake in advance?

Yes. The cheesecake can be made a day ahead and kept chilled. Add the caramelised sugar topping just before serving.

What cream cheese works best?

Use full-fat cream cheese in block form. Soft spreadable versions can make the filling too loose.

Can I use brown sugar for the topping?

Caster sugar works best for an even, crisp finish. Brown sugar can burn more easily and taste bitter.

Do I need a water bath?

This recipe bakes well without one, as long as the oven temperature is kept low and steady.