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Crème Brûlée Cheesecake

Imagine if a silky baked cheesecake met a classic crème brûlée. Dreamy, right? This Crème Brûlée Cheesecake combines the best of both: a buttery biscuit crust, a creamy cheesecake filling, and a crisp, caramelized sugar topping that cracks beautifully with each slice. It looks like a showstopper but is surprisingly simple to make.

Why You’ll Love This Recipe

  • A real centerpiece – impressive to serve, yet not overly complicated.
  • Best of both worlds – smooth cheesecake + crunchy brûlée sugar crust.
  • Naturally gluten-free option – just swap the biscuits for a gluten-free version.

Ingredients

(See recipe card below for exact measurements.)

For the crust

  • Digestive biscuits (or Graham crackers / gluten-free option)
  • Melted butter

For the cheesecake filling

  • Full-fat cream cheese (Philadelphia recommended for best texture)
  • Caster sugar (granulated works too)
  • Sour cream (adds tang and balances richness)
  • Vanilla extract (or vanilla bean paste/pods)
  • Pinch of salt
  • Free-range eggs

For the topping

  • Granulated sugar (for the brûlée top – don’t swap for brown sugar)

Variations

  • Use ginger nut biscuits for a spicy twist.
  • Try gluten-free digestives for a GF-friendly version.
  • No blowtorch? Use the grill/broiler (see tips below).

Step-by-Step Instructions

1. Make the Biscuit Base

  1. Crush the biscuits in a food processor or bash them in a bag with a rolling pin.
  2. Mix with melted butter until well combined.
  3. Press firmly into a 9” springform pan, packing tightly up the sides with the back of a glass. Set aside.

2. Make the Cheesecake Filling

  1. Lightly whisk cream cheese until smooth (don’t overmix).
  2. Add sugar, then mix in sour cream, vanilla, and salt. Scrape the bowl as needed.
  3. Beat the eggs lightly, then slowly add to the cream cheese mixture on low speed until just combined.
  4. Pour into the prepared crust and place the pan on a foil-lined baking tray.
  5. Bake at 160°C (325°F) for 50–60 minutes. The edges should be lightly golden, the center jiggly but set.
  6. Cool on the counter for 10 minutes, loosen edges with a knife, then let cool completely. Chill for at least 4 hours, ideally overnight.

3. Make the Brûlée Topping

  1. Sprinkle an even layer of granulated sugar over the chilled cheesecake.
  2. Use a blowtorch to caramelize until golden and bubbly. Let firm for a few minutes before slicing.

No blowtorch? Place under a hot grill (broiler) for 2–3 minutes, watching closely to prevent burning.

Tips for Success

  • Always use full-fat cream cheese & sour cream for the best set.
  • Avoid overbaking – the cheesecake should wobble slightly in the middle.
  • Chill thoroughly before adding the brûlée topping.
  • Caramelize sugar in sections with the torch to prevent it sinking into the cheesecake.
  • Pack the crust firmly for clean slices.

Storage & Make Ahead

  • Store in the fridge for up to 5 days (note: sugar topping softens with time).
  • For best results, brûlée just before serving. You can even torch individual slices.
  • Bake the cheesecake up to 2 days ahead, then add the brûlée topping at the last minute.

Frequently Asked Questions

Can I make this without a blowtorch?
Yes – use your oven’s grill/broiler, but keep a close eye to avoid burning.

How do I know when it’s baked?
Edges will puff slightly, the top will be pale golden, and the center should jiggle gently.

What if my cheesecake cracks?
Cool it gradually and avoid sudden temperature changes. Even if it cracks, the brûlée topping covers it beautifully!

More Recipes to Try

Crème Brûlée Cheesecake Recipe

Prep Time: 30 mins
Cook Time: 1 hr
Chill Time: 4 hrs
Total Time: 5 hrs 30 mins
Servings: 10

Ingredients

Crust

  • 170 g digestive biscuits (or Graham crackers)
  • 100 g butter, melted

Cheesecake Filling

  • 900 g cream cheese, softened
  • 200 g caster sugar
  • 160 g sour cream
  • 1 ½ tsp vanilla extract
  • Pinch of salt
  • 4 large eggs, room temperature, lightly beaten

Topping

  • 50 g granulated sugar

Instructions

  1. Preheat oven to 160°C / 325°F. Prepare crust and press into springform pan.
  2. Whisk cream cheese until smooth. Add sugar, sour cream, vanilla, and salt.
  3. Slowly mix in eggs until just combined. Pour into crust.
  4. Bake 50–60 minutes until set around edges and jiggly in center. Cool, then chill 4+ hours.
  5. Sprinkle sugar on top and brûlée with a torch (or broil). Let set before slicing.