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Vanilla Bean Creme Brulee Cheesecake

Serves

8

Total Time

6 hr

Difficulty

Hard

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Vanilla bean cream brulee cheesecake with strawberries on top.

Recipe-

Summary

all i have to say about this recipe is *chef’s kisses*. rich crème brûlée gives such a lovely sweetness to this decadent homemade cheesecake, and the vanilla bean is game changing! don’t be scared: you will have to use a blowtorch, but it’s so worth it for that crunchy caramelized sugar crust. always be careful with hot objects and fire!

Ingredients

FOR THE CRUST

  • ¾ cup butter
  • 2 sleeves graham crackers (about 2 cups crumbled)
  • 1 tsp. salt
  • 1 tsp. vanilla bean paste

FOR THE FILLING

  • 4 blocks cream cheese (room temperature)
  • 1 cup sugar
  • 3 eggs (room temp)
  • 3 egg yolks (room temp)
  • 2 tsp. vanilla bean paste
  • 2 ½ tbsp. flour
  • 1 tsp. salt

FOR THE TOPPINGS

  • ½ cup granulated sugar
  • handful fresh strawberries

Instructions

  1. before beginning, set out cream cheese and eggs and bring to room temperature. once ingredients are beginning to reach room temp, preheat the oven to 325°F.
  2. blend the graham crackers in a blender or food processor, or place in a large ziploc bag and crumble with a rolling pin until fine.
  3. in a large bowl, mix graham cracker crumbs and melted butter, then add salt and vanilla bean paste.
  4. coat an 8 or 9 inch springform pan in butter or cooking spray (i also like to line the bottom of my pan with a piece of parchment paper).
  5. press the graham cracker mixture firmly into the bottom of the pan, allowing it to come up slightly on the edges.
  6. add the cream cheese and sugar to the bowl of a stand mixer and mix 2-3 minutes on low to medium speed until light and fluffy. continue mixing and add the eggs and egg yolks, incorporating one at a time.
  7. once eggs are well incorporated, add in vanilla bean paste, flour, and salt. mix on low-medium speed for another 1-2 minutes.
  8. cover the bottom of the springform pan in aluminum foil (i use 4 large overlapping pieces to ensure a tight seal). once covered, place the springform pan into a large roasting pan.
  9. pour the filling mixture into the springform pan. lightly tap around the roasting pan to even out the filling and eliminate air bubbles.
  10. boil water and fill the roasting pan until water reaches about ¾ of the height of the springform pan.
  11. carefully place the roasting pan in the preheated oven and bake 1 hour and 40 minutes, until the center of the cheesecake is jiggly. if your cheesecake develops a crack, don’t worry! it will be very easy to cover.
  12. once the baking time has elapsed, crack open the oven door slightly and place a wooden spoon or other utensil to prop open. allow the cheesecake to remain in the oven for another hour and a half.
  13. after the cheesecake has rested in the oven, remove and cover with fresh aluminum foil. refrigerate at least 5 hours (up to overnight).
  14. once the cheesecake has set, sprinkle a thin layer of sugar all over the top. use a blow torch to caramelize the sugar and give the cheesecake the oh-so iconic crème brûlée topping!
  15. remove cheesecake from the springform pan, slice and serve with fresh berries!

Vanilla Bean Creme Brulee Cheesecake