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Best creme brulee cake recipe

Maria
Crème brûlée cake combines the rich, creamy texture of cheesecake with the signature caramelized sugar topping of crème brûlée. With a buttery biscuit crust, velvety filling, and a perfectly crisp, crackling top, this dessert is sure to impress anyone who enjoys indulgent, sophisticated flavors. Perfect for special occasions or a decadent treat!
Prep Time 40 minutes
Cook Time 1 hour
Chill time 4 hours
Total Time 5 hours 40 minutes

Ingredients
  

For the Crust:

  • 100 g unsalted butter melted
  • 170 g digestive biscuits or graham crackers for a sweeter base

For the Cheesecake Filling:

  • 900 g cream cheese softened to room temperature
  • 200 g caster sugar
  • 1 ½ teaspoons vanilla extract
  • 160 g sour cream
  • 4 large eggs lightly beaten
  • A pinch of salt

For the Crème Brûlée Topping:

  • 50 g granulated sugar

Instructions
 

Step 1: Prepare the Crust

  • Preheat your oven to 160°C (325°F).
  • Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling over them with a pin.
  • Combine the crumbs with melted butter until fully moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Set aside.

Step 2: Make the Cheesecake Filling

  • In a large mixing bowl, gently beat the cream cheese until smooth. Avoid overmixing to maintain a creamy texture.
  • Add the sugar and continue mixing until well incorporated.
  • Stir in the sour cream, vanilla extract, and a pinch of salt. Scrape down the sides of the bowl to ensure everything is blended evenly.
  • Gradually add the beaten eggs, mixing on low speed to prevent air bubbles from forming.

Step 3: Assemble and Bake

  • Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
  • Wrap the outside of the springform pan with foil to prevent leaks and place it on a baking sheet.
  • Bake for 50–60 minutes, or until the edges are lightly golden and the center is just set but still slightly wobbly. Avoid overbaking.
  • Remove from the oven and let it cool for 10 minutes. Run a knife around the edges to loosen the cake from the pan and prevent cracks. Allow to cool completely before refrigerating.

Step 4: Chill the Cheesecake

  • Refrigerate the cake for at least 4 hours or overnight to set it fully. This step is crucial for achieving the perfect texture.

Step 5: Create the Crème Brûlée Topping

  • Sprinkle an even layer of granulated sugar over the chilled cake.
  • Using a kitchen torch, caramelize the sugar until golden and crisp. Allow the topping to harden for a few minutes.

Step 6: Serve and Enjoy

  • Slice with a hot knife for clean edges and serve this decadent dessert to delighted guests.