Crème Brûlée Cheesecake is the perfect marriage of two classic desserts—each bite delivers the luscious, creamy texture of a traditional cheesecake with the caramelized, crisp sugar topping that defines crème brûlée. Finished with a vibrant raspberry coulis and fresh berries, this elegant treat is ideal for special occasions, dinner parties, or any moment worthy of an unforgettable dessert.

Why You’ll Love This Recipe

This cheesecake stands out for its luxurious texture, rich vanilla flavor, and stunning presentation. The contrast between the silky cream cheese filling and the crackling brûlée topping adds an interactive and indulgent element to every slice. With a buttery graham cracker crust and a burst of tart fruit from the coulis, it’s balanced, refined, and surprisingly achievable at home.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust

Graham cracker crumbs
Granulated sugar
Unsalted butter

For the cheesecake filling

Cream cheese
Granulated sugar
Cornstarch
Vanilla bean paste or vanilla extract
Eggs
Sour cream
Heavy cream

For the brûlée topping

Granulated sugar (for caramelizing)

For the raspberry coulis (optional)

Fresh raspberries
Granulated sugar
Lemon juice

directions

Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and grease the sides.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the base of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar, cornstarch, and vanilla, and beat until well incorporated.
Mix in the eggs one at a time, beating just until combined after each. Stir in sour cream and heavy cream until the batter is smooth and velvety.
Pour the cheesecake batter over the baked crust. Tap gently to release any air bubbles.
Place the springform pan in a larger roasting pan. Pour hot water into the outer pan to create a water bath. Bake for 55–65 minutes, or until the edges are set and the center is just slightly wobbly.
Remove from oven and allow to cool to room temperature in the pan. Refrigerate for at least 4 hours or overnight.
Just before serving, sprinkle an even layer of granulated sugar over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp.
For the coulis: Blend raspberries, sugar, and lemon juice until smooth. Strain to remove seeds. Drizzle over slices of cheesecake and garnish with fresh raspberries if desired.

Servings and timing

Servings: 10 servings
Prep Time: 25 minutes
Cooking Time: 1 hour
Total Time: 5 hours 30 minutes (includes chilling)
Estimated Calories: 490 kcal per serving

Variations

Citrus twist: Add lemon or orange zest to the filling for a subtle citrus note.
Chocolate base: Use chocolate graham crackers or add cocoa to the crust for a richer foundation.
Fruit topping: Garnish with blueberries, blackberries, or sliced strawberries instead of raspberries.
Mini cheesecakes: Use a muffin tin with liners to make individual portions.
Espresso flavor: Add a tablespoon of instant espresso powder to the filling for a mocha variation.

storage/reheating

Store leftover cheesecake covered in the refrigerator for up to 5 days. To maintain the crisp sugar topping, brûlée just before serving. The cheesecake can be frozen (without brûlée topping) for up to 2 months. Thaw overnight in the refrigerator and caramelize the sugar before serving.

FAQs

What’s the best way to caramelize the sugar topping?

A small kitchen torch provides the most control. If using a broiler, watch very closely to avoid burning.

Can I use vanilla extract instead of vanilla bean paste?

Yes, though paste offers a more intense flavor and visible vanilla specks. Use equal amounts.

Why bake in a water bath?

A water bath ensures gentle, even baking and helps prevent cracks in the cheesecake.

Can I make this ahead of time?

Yes, the cheesecake can be made a day or two ahead. Add the brûlée topping just before serving.

What if I don’t have a torch?

Use the broiler briefly, but keep a close eye to avoid overheating or burning.

How do I know the cheesecake is done?

The edges should be firm and the center slightly jiggly; it will firm up as it cools.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for texture and flavor, but low-fat can be used with slight differences in richness.

Is the coulis necessary?

It’s optional, but the tart raspberry flavor complements the rich filling beautifully.

Can I make this gluten-free?

Yes, substitute the graham crackers with gluten-free versions for the crust.

Will the sugar topping stay crisp?

It’s best brûléed just before serving to maintain the crunchy texture.

Conclusion

Crème Brûlée Cheesecake is an exquisite dessert that brings together the elegance of crème brûlée and the richness of cheesecake in one stunning creation. With its silky filling, buttery crust, and signature caramelized sugar top, it’s a guaranteed showstopper. Whether you’re hosting a dinner party or celebrating a special occasion, this dessert will leave a lasting impression on every guest at the table.