Crème Brûlée Cheesecake

Imagine a fluffy baked cheesecake topped with the crisp, caramelised layer of a crème brûlée. This Crème Brûlée Cheesecake combines a rich, creamy filling with a crunchy, crackable sugar topping and a simple buttery digestive biscuit crust. It’s elegant enough to be a showstopper yet straightforward to make.

To achieve the classic brûlée finish you will need a blow torch, though a hot grill/broiler can be used as an alternative—see the tips below. If you prefer a no-bake option, consider a chilled cheesecake variation instead of baking.

Why you’ll love this recipe

• It looks impressive and makes a stunning centrepiece for any celebration.
• You get the best of both worlds: smooth, creamy cheesecake beneath a crisp, caramelised sugar top with a buttery biscuit base.
• Use gluten-free biscuits to make the whole dessert gluten-free without sacrificing flavour.

Ingredients

Full quantities are in the recipe card further down.

• Digestive biscuits for the crust; swap for gluten-free digestives or Graham crackers if preferred.
• Butter (melted) to bind the biscuit crumbs.
• Cream cheese – use full-fat cream cheese for the best texture and flavour.
• Caster or superfine sugar for the filling; granulated sugar is fine if that’s what you have.
• Sour cream to balance the richness with a touch of tang.
• Vanilla – extract, paste or seeds for the best flavour.
• Eggs to set the filling.
• Granulated sugar for the caramelised topping.
• Pinch of salt to enhance flavour.

Substitutions and variations

Digestive biscuits are traditional, but ginger nut biscuits add a warming spice note. For a gluten-free version use gluten-free digestives or Graham-style crackers if you’re in the United States. You can also add citrus zest, coffee or chocolate to the filling for flavour variations, but the classic version shines with simple vanilla.

How to make Crème Brûlée Cheesecake

Overview: make and press the crust, prepare the smooth filling, bake gently until the centre still jiggles, chill thoroughly, then finish with caramelised sugar on top.

Step 1: Make the crust

1. Preheat the oven to 160°C (325°F).
2. Blend 170g digestive biscuits to fine crumbs in a food processor or place them in a sealed bag and crush with a rolling pin. Combine crumbs with 100g melted butter until evenly coated.
3. Press the mixture into the base and slightly up the sides of a 9-inch (23cm) springform pan. Set aside while you make the filling.

Step 2: Make the cheesecake

1. Lightly whisk or beat 900g softened cream cheese until smooth. Avoid overbeating to prevent incorporating too much air.
2. Add 200g superfine (caster) sugar and mix until combined.
3. Stir in 160g sour cream, 1½ teaspoons vanilla extract and a pinch of salt, scraping down the bowl as needed.
4. On low speed, gradually add 4 large eggs that have been lightly beaten, mixing just until combined.
5. Pour the filling into the prepared crust and place the springform pan on a baking sheet lined with foil to catch any drips.
6. Bake at 160°C (325°F) for 50–60 minutes. The edges should be set and slightly puffed with a light golden tint; the centre should still have a gentle wobble. Do not overbake.
7. Remove from the oven and let rest on a cooling rack for 10 minutes. Run a knife around the inside edge of the pan to loosen the cheesecake and prevent cracks. Allow to cool to room temperature, then chill in the refrigerator for at least 4 hours or preferably overnight.

Step 3: Make the brûlée topping

1. When the cheesecake is thoroughly chilled, remove the outer ring of the springform pan.
2. Evenly sprinkle about 50g granulated sugar over the top.
3. Use a blow torch to melt and caramelise the sugar into a golden, crackly crust. Move the flame constantly and work in sections if needed. If you don’t have a blow torch, place the chilled cheesecake under a hot grill/broiler for a few minutes—watch carefully to avoid burning.
4. Let the caramelised sugar cool and harden for a few minutes before slicing so it forms a crisp shell.

Cooking tips

• Use full-fat cream cheese and sour cream for a stable, silky texture; low-fat versions can make the filling runny.
• Do not overbeat the cream cheese or overbake the cheesecake — a slight wobble in the centre is desirable.
• Pack the crust firmly into the pan using the base of a glass for an even edge and clean slices.
• Chill the cheesecake for at least 4 hours, preferably overnight, before adding the sugar topping.
• If blowtorching in sections, sprinkle and torch one area at a time to avoid the sugar melting into the filling.

Frequently asked questions

Recipe Card

Made this recipe and loved it? Leave a comment with your thoughts, any tweaks you made, or a photo of your cheesecake—feedback is always welcome.