This Crème Brûlée Cheesecake is a scrumptious marriage of two favourite desserts: mascarpone cheesecake and dreamy sugar-crusted crème brûlée.
Home made Cheesecake is at all times a success with my household, and this Burnt Cheesecake was no exception!
Why You Should Make
- It’s a mixture of two of probably the most scrumptious, decadent desserts: cheesecake and creme brulee!!!
- It is going to feed as much as 12 company and draw rave opinions.
- The caramelized sugar topping is each elegant and spectacular! And it’s extraordinarily tasty, too.
My youngest began faculty and my oldest moved to his personal place. Katie doesn’t appear to be struggling an excessive amount of with each her brothers out of the home. In actual fact, she was delighted that extra of her dinner requests and desserts could be honored. I’d been wanting to mix two of her favourite sweets for years, cheesecake and crème brûlée.
- As with all cheesecakes, have your cream cheese and eggs at room temperature. For this recipe, additionally deliver your mascarpone to room temperature. This helps to make a creamy cheesecake.
- PRO-Tip: Use the paddle attachment if utilizing a stand mixer to stop extra air from being integrated into the batter.
- Don’t overbeat the eggs. Add separately and blend simply till integrated.
- Bake in a water bathtub (bain-marie) for even cooking and to stop cracking. It additionally creates a steamy baking atmosphere.
- Take away the cheesecake when the center is simply barely jiggly when frivolously tapped…timing differs relying in your oven and pan dimension.
- PRO-Tip: Carry the cheesecake to room temperature earlier than serving. It will create a brilliant creamy texture.
- PRO-Tip: If mascarpone cheese is difficult to return by, a fast google search exhibits easy methods to make your individual utilizing 1/4 cup whipping cream, 8 ounces of cream cheese and a pair of 1/2 tablespoons of bitter cream. Or for those who plan forward, you may make Home made Mascarpone Cheese in your individual kitchen. It solely requires two elements!
- If you happen to don’t have turbinado sugar (sugar within the uncooked) to sprinkle and torch to make the topping, you need to use common granulated sugar.
Hubby Invoice, the self-proclaimed chocoholic, cherished this cheesecake recipe. It was completely clean and creamy and the crunch of the crisp, caramelized sugar was the right textural distinction.
Learn how to Make 2 Smaller Cheesecakes
Placing my extremely honed geometry abilities to work, I figured that my two deep 5-inch springform pans would maintain roughly 5 cups of batter. Nah, I simply took a measuring cup to verify their volumes. A lot simpler than coping with ╥, as I a lot choose pie to pi.
If you happen to’d prefer to make 2 smaller cheesecakes, simply make half of this recipe. Bake in two 5 x 2 1/2-inch springform pans, 5-7 minutes for the crust, and 40 minutes for the cheesecakes.
Picture of a 5-inch cheesecake. Circa 2012.
Continuously Requested Questions
Creme Brulee, pronounced Krehm-broo-LAY, interprets to burnt cream.
To make the brittle caramelized topping, sprinkle the dessert with turbinado or granulated sugar. Shortly cook dinner below a broiler, salamander, or with a torch till the sugar browns and melts. The melted sugar hardens because it cools and is a scrumptious distinction with the creamy dessert under.
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- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- ½ cup butter, melted
- 24 ounces cream cheese (3 packages), at room temperature
- 8 ounces mascarpone cheese, at room temperature
- 2 tablespoons flour
- Pinch of salt
- 1 ¼ cups sugar
- 1 tablespoon pure vanilla bean paste (might substitute vanilla extract)
- 4 eggs, at room temperature
- 3-4 tablespoons turbinado sugar (sugar within the uncooked)
- Preheat the oven to 375º.
- Combine the graham cracker crumbs, sugar, and melted butter until effectively mixed.
- Pat the crumbs onto the underside and about midway up the edges of every of a 9-inch springform pan.
- Bake for 10-12 minutes simply till the crust barely darkens. Take away to rack and funky.
- Scale back oven temperature to 300º.
- Utilizing the paddle attachment of your stand mixer, beat cream cheese, mascarpone, flour, and salt till clean and fluffy, about 5 minutes.
- Add sugar and proceed mixing until clean then add and blend in vanilla extract or paste.
- Add eggs separately, mixing simply till integrated.
- Scrape the batter into your springform pan.
- Bake for about 55-65 minutes or until many of the cheesecake is ready and solely the center is barely jiggly when the pan is tapped.
- Take away to rack and funky fully.
- Place in fridge and chill for at the least 8 hours.
- Fastidiously take away the edges of springform pans, then use a big spatula to launch cheesecakes from the underside of the pan onto a serving plate.
- To serve, sprinkle the highest with turbinado sugar and use a kitchen torch to soften the sugar.
Have the cream cheese, mascarpone, and eggs at room temperature for the very best, most creamy cheesecake.
Really helpful Merchandise
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Quantity Per Serving:
Energy: 465Complete Fats: 37gSaturated Fats: 21gTrans Fats: 0gUnsaturated Fats: 12gLdl cholesterol: 160mgSodium: 416mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 8g