Creamy Crème Brûlée Cheesecake for true dessert lovers

Crème Brûlée Cheesecake is a luxurious dessert that combines the rich creaminess of cheesecake with the caramelized sugar topping of crème brûlée. It’s perfect for special occasions or just to treat yourself to a decadent sweet dish. Imagine a thick, velvety cheesecake that’s slightly tangy and sweet, topped with a crackling caramel crust you can break with your spoon. It’s as fancy as it sounds but easy to make with the right steps! Below are five exciting flavor variations to suit your preferences.Blueberry Crème Brûlée Cheesecake

Ingredients

• 200 gm digestive biscuits (crushed)
• 75 gm melted butter
• 400 gm cream cheese
• 150 gm sugar (divided)
• 200 ml heavy cream
• 2 large eggs
• 50 gm fresh or frozen blueberries
• 5 gm vanilla extract
• 20 gm sugar (for caramelizing)

Directions

1. Mix the crushed biscuits with melted butter and press into a greased springform pan. Chill for 15 minutes.
2. Beat cream cheese and 100 gm sugar until smooth. Add eggs, one at a time, followed by heavy cream, vanilla, and blueberries. Mix gently.
3. Pour the filling over the chilled base. Bake in a water bath at 160°C for 60 minutes or until the center is slightly jiggly. Let it cool.
4. Refrigerate the cheesecake for at least four hours or overnight.
5. Sprinkle 20 gm sugar on top and caramelize using a kitchen torch or under a broiler. Serve with extra blueberries.

Matcha Crème Brûlée Cheesecake

Ingredients

• 200 gm digestive biscuits (crushed)
• 75 gm melted butter
• 400 gm cream cheese
• 150 gm sugar (divided)
• 200 ml heavy cream
• 2 large eggs
• 2 tsp matcha powder
• 5 gm vanilla extract
• 20 gm sugar (for caramelizing)

Directions

1. Mix the crushed biscuits with melted butter and press into a greased springform pan. Chill for 15 minutes.
2. Beat cream cheese and 100 gm sugar until smooth. Add eggs, one at a time, followed by heavy cream, vanilla, and matcha powder. Mix until smooth.
3. Pour the filling over the chilled base and bake in a water bath at 160°C for 60 minutes. Cool completely.
4. Refrigerate for four hours or overnight.
5. Sprinkle 20 gm sugar on top and caramelize. Serve with a sprinkle of matcha powder for garnish.

Coffee-Flavored Crème Brûlée Cheesecake

Ingredients

• 200 gm digestive biscuits (crushed)
• 75 gm melted butter
• 400 gm cream cheese
• 150 gm sugar (divided)
• 200 ml heavy cream
• 2 large eggs
• 2 tsp instant coffee (dissolved in 1 tbsp hot water)
• 5 gm vanilla extract
• 20 gm sugar (for caramelizing)

Directions

1. Combine crushed biscuits and melted butter, then press into a greased springform pan. Chill for 15 minutes.
2. Beat cream cheese and 100 gm sugar until smooth. Add eggs, one at a time, followed by heavy cream, vanilla, and dissolved coffee. Mix well.
3. Pour the filling over the base and bake in a water bath at 160°C for 60 minutes. Let it cool.
4. Refrigerate for four hours or overnight.
5. Sprinkle 20 gm sugar on top and caramelize. Garnish with a coffee bean or dust with cocoa powder.

Orange-Flavored Crème Brûlée Cheesecake

Ingredients

• 200 gm digestive biscuits (crushed)
• 75 gm melted butter
• 400 gm cream cheese
• 150 gm sugar (divided)
• 200 ml heavy cream
• 2 large eggs
• 1 tbsp orange zest
• 2 tbsp orange juice
• 20 gm sugar (for caramelizing)

Directions

1. Mix crushed biscuits and melted butter, then press into a greased springform pan. Chill for 15 minutes.
2. Beat cream cheese and 100 gm sugar until smooth. Add eggs, one at a time, followed by heavy cream, orange juice, and zest. Mix until combined.
3. Pour the filling over the chilled base and bake in a water bath at 160°C for 60 minutes. Let it cool completely.
4. Refrigerate for four hours or overnight.
5. Sprinkle 20 gm sugar on top and caramelize. Garnish with fresh orange slices or zest.

Ginger-Flavored Crème Brûlée Cheesecake

Ingredients

• 200 gm digestive biscuits (crushed)
• 75 gm melted butter
• 400 gm cream cheese
• 150 gm sugar (divided)
• 200 ml heavy cream
• 2 large eggs
• 2 tsp ginger juice (freshly squeezed)
• 1 tsp ground ginger
• 5 gm vanilla extract
• 20 gm sugar (for caramelizing)

Directions

1. Combine crushed biscuits and melted butter, then press into a greased springform pan. Chill for 15 minutes.
2. Beat cream cheese and 100 gm sugar until smooth. Add eggs, one at a time, followed by heavy cream, ginger juice, ground ginger, and vanilla. Mix well.
3. Pour the filling over the base and bake in a water bath at 160°C for 60 minutes. Let it cool completely.
4. Refrigerate for four hours or overnight.
5. Sprinkle 20 gm sugar on top and caramelize. Garnish with candied ginger or a light dusting of ground ginger.

Tips for Crème Brûlée Cheesecake

1. Always bake in a water bath to prevent cracks and ensure even cooking.
2. Use a kitchen torch for the best caramelized sugar topping.
3. Let the cheesecake cool to room temperature before refrigerating to avoid condensation.
4. For extra flavor, let the cheesecake rest in the fridge overnight before caramelizing.