Description
A luscious Crème Brûlée Cheesecake combining the creamy richness of classic cheesecake with the caramelized sugar crust of crème brûlée. Featuring a spiced gingersnap crust and a smooth, velvety filling infused with vanilla bean paste, this dessert is crowned with a crunchy burnt sugar topping and fresh raspberries for garnish.
Ingredients
Scale
Crust
- 1 3/4 cups gingersnaps (about 35 cookies)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter
Filling
- 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
Topping
- 2-3 tablespoons superfine sugar (for torching)
Garnish
- Raspberries
Instructions
- Prepare the crust: Preheat your oven to 325°F (165°C). Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a bowl, combine the gingersnap crumbs with 2 tablespoons sugar and 1/4 teaspoon salt. Melt 5 tablespoons of butter and mix it into the crumbs until evenly combined. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Bake for about 10 minutes to set, then remove from the oven and let cool.
- Make the filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add 1 1/3 cups sugar, vanilla bean paste, and 1/4 teaspoon salt, continuing to beat until fully incorporated and smooth. In a separate bowl, lightly whisk together the heavy cream and egg yolks. Slowly add the cream and egg mixture into the cream cheese mixture, blending carefully until smooth without overmixing.
- Bake the cheesecake: Pour the filling over the cooled gingersnap crust in the springform pan. Place the pan in a larger roasting pan. Pour hot water into the roasting pan to reach about halfway up the sides of the cheesecake pan, creating a water bath for gentle, even baking. Bake at 325°F (165°C) for about 1 hour and 45 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center.
- Cool and chill: Remove the cheesecake from the water bath carefully and cool to room temperature. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight, to set completely.
- Caramelize the top: When ready to serve, sprinkle 2-3 tablespoons of superfine sugar evenly over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp, forming the signature brûlée crust. Allow the sugar to harden for a minute or two.
- Garnish and serve: Decorate the top with fresh raspberries and slice the cheesecake carefully. Serve chilled to enjoy the contrast between the creamy cake and crunchy caramelized topping.
Notes
- Room temperature cream cheese is key for a smooth, lump-free filling.
- If you don’t have vanilla bean paste, vanilla extract can be used, though the paste provides more aroma and speckled vanilla seeds.
- The water bath prevents cracking and ensures even baking of the cheesecake.
- Use superfine sugar or caster sugar for the brûlée topping to achieve an even caramelization.
- The cheesecake is best chilled overnight for optimal texture and flavor melding.