clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creme brulee cheesecake with a golden crispy top on a marble serving board, decorated with some raspberries. a spatula is pulling out a slice showing the creamy texture of the cheesecake; picture from a higher angle


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Zoha
  • Total Time: 1 day including chilling time
  • Yield: 10-12 servings


A creamy, luscious and delicately flavored crème patisserie flavored cheesecake  with a thin and crispy caramelized sugar topping.



Crème patisserie:

  • 1 1/2 cups heavy cream (360g)
  • 4 large eggs
  • 1/3 cup sugar (75g)
  • 1 vanilla bean pod (or 1-2 tsp vanilla bean paste)

Cheesecake filling:

  • 32 oz full-fat cream cheese (4 8oz blocks, 910g)
  • 1 cup granulated sugar (220g)
  • 1/2 tsp salt
  • Crème patisserie from above
  • 1.5 tbsp cornstarch, sifted
  • Lemon juice to taste (optional)


  • 2-4 tbsp granulated sugar


Creme Patisserie:

  • Whisk the eggs, sugar and vanilla until the eggs are broken
  • Heat the cream until it starts to simmer, then slowly pour over the egg mixture while continuously whisking
  • Strain the mixture through a fine sieve mesh twice, and set aside to cool down


  • Preheat oven to 350F (conventional) and butter the bottom of a 9" springform pan. Wrap 2-3 sheets of aluminum foil on the outside of the pan tightly (along the bottom and outer edges) so water cannot get in
  • Crush the Nilla Wafers and melted butter in a food processor until they form a fine crumb
  • Transfer to the pan and press down as tightly as you can into a crust. I like to push some up the sides too
  • Bake for 7-8 min. Once done, change the oven temperature to 325F (conventional)

Cheesecake filling:

  • Add the cream cheese, sugar and salt to the bowl of a stand mixer, and whisk using the paddle attachment for 2-3 min until creamy. Scrape the edges and bottom of the bowl in the middle to ensure everything is well combined
  • Add the cooled down creme patisserie in 3 additions, whisking slowly between each for just 15-20 seconds. In the last addition, also add the sifted cornstarch and lemon juice. Scrape the bowl and whisk for just 15-20 seconds or until the ingredients are just combined, taking care not to overmix


  • Pour the cheesecake batter into the pan with the baked crust. Shake gently and tap the pan on the counter 30-40 times to remove air bubbles. You can also run a skewer gently through the batter
  • Place a large tray in the oven (middle rack) and place the cheesecake pan in the middle. Pour 1-2" of boiling water into the tray so the cheesecake pan is dipped in water on the outside (this is a water bath). Make sure no water gets into the cheesecake pan
  • Close the oven door and bake for ~80-85 minutes. You can open the oven door around 75 min to check for doneness. The cheesecake should be jiggly in the middle but firm around the edges
  • Remove the cheesecake pan from the oven once baked, and leave it uncovered at room temperature for 15 minutes. Then take a butter knife and gently run it around the edge of the cheesecake (between the pan and the cheesecake)
  • Cool at room temp for 2-3 hours, then transfer to the fridge and chill overnight (uncovered)

Brulee top:

  • The next day, carefully remove the cheesecake from the pan and place it onto your serving board
  • Sprinkle the sugar onto the cheesecake in thin layers, and use your blowtorch to caramelize it (it should melt and reach a deep golden color). Doing this in thin layers will speed up the process and achieve even caramelization
  • Serve & enjoy!

Video Tutorial:

[adthrive-in-post-video-player video-id="4CaFq50V" upload-date="2024-01-27T03:04:42.000Z" name="Creme Brulee Cheesecake" description="How to make creme brulee cheesecake" player-type="default" override-embed="default"]



  • The caramel topping becomes soggy in a few hours. So unless you're serving the cheesecake at once, I recommend bruleeing one slice at a time right before eating
  • Prep Time: 30 min
  • Cook Time: 80 min
  • Category: Dessert
  • Cuisine: American