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Crème Brûlée Cheesecake with Gingersnap Crust and Raspberry Garnish Recipe

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4.2 from 43 reviews

  • Author: Ezabella
  • Total Time: 2 hours 10 minutes plus chilling time
  • Yield: 8 servings

Description

This Crème Brûlée Cheesecake combines the rich, creamy texture of classic cheesecake with the caramelized sugar crust of crème brûlée, all on a crisp gingersnap crust. The dessert is baked in a water bath for a smooth finish, then topped with a torch-melted sugar topping for a delightful crisp contrast, garnished with fresh raspberries for a burst of freshness.

Ingredients

For the Crust

  • 1 3/4 cups gingersnaps (about 35 pieces)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons butter, melted

For the Cheesecake Filling

  • 3 (8-oz.) packages cream cheese, room temperature
  • 1 1/3 cups sugar
  • 1 tablespoon vanilla bean paste
  • 1/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • 10 large egg yolks

For the Topping

  • 2-3 tablespoons superfine sugar (for torching)
  • Fresh raspberries (for garnish)

Instructions

  1. Prepare the crust: Preheat the oven to 350°F. Line a 9-inch springform pan with three layers of heavy-duty aluminum foil to prevent leaks. Pulse the gingersnaps in a food processor until finely ground. Mix in 2 tablespoons sugar, 1/4 teaspoon salt, and 5 tablespoons melted butter until combined. Press this mixture evenly into the bottom of the foil-lined springform pan using the bottom of a glass. Avoid making a side crust to prevent burning later.
  2. Bake the crust: Bake the crust at 350°F for 10 minutes. Remove from oven and allow to cool while preparing the filling.
  3. Heat oven and prepare filling: Reduce the oven temperature to 325°F. In a large bowl or stand mixer, beat the cream cheese for 4 minutes, scraping the sides frequently to achieve a smooth texture.
  4. Add sugar, vanilla, and salt: Add 1 1/3 cups sugar, 1 tablespoon vanilla bean paste, and 1/4 teaspoon salt to the cream cheese. Beat for an additional 4 minutes, scraping down the sides to ensure even mixing.
  5. Warm the cream: Pour heavy cream into a small pot and heat over medium-low on the stovetop until warm but not boiling, stirring occasionally to prevent scalding.
  6. Prepare egg yolks: In a separate bowl, beat the 10 egg yolks for about 2 minutes until pale and slightly thickened.
  7. Temper the eggs: Strain the warmed cream through a fine mesh sieve into a pourable container. With the mixer running on the egg yolks, slowly drizzle the warm cream into the yolks to prevent curdling, mixing continuously.
  8. Combine mixtures: Slowly pour the tempered egg and cream mixture into the cream cheese batter, beating gently and scraping the sides to combine thoroughly. The batter will be thin.
  9. Prepare water bath and bake: Place the foil-wrapped crust in a large, high-sided skillet or roasting pan. Pour the cheesecake batter evenly over the crust. Fill the skillet/pan with hot tap water halfway up the sides of the springform pan to create a water bath. Carefully transfer to the oven.
  10. Bake the cheesecake: Bake at 325°F for approximately 1 hour and 35 minutes. The cheesecake should be mostly set with slight jiggle in the center but not liquidy. If the top starts browning, turn the oven off and allow it to finish baking with residual heat.
  11. Cool gradually: To prevent cracking, either leave the cheesecake in the oven with the door cracked or remove it but keep it in the water bath until it reaches room temperature. Then remove from water bath, unwrap foil, cover with plastic wrap, and refrigerate for at least 3 hours or preferably overnight.
  12. Caramelize the topping: Before serving, remove plastic wrap and gently loosen the cheesecake sides from the pan. Sprinkle 2 tablespoons superfine sugar evenly on top or just on the portion being served. Using a kitchen torch, caramelize the sugar by moving the flame constantly until the sugar bubbles and smokes lightly, forming a crisp crust. Let the topping set for a minute.
  13. Garnish and serve: Decorate with fresh raspberries and serve immediately for a luxurious finish.

Notes

  • Use heavy duty aluminum foil to prevent leaks during the water bath baking.
  • Do not make a side crust to avoid burning the crust when torching the sugar topping.
  • Egg whites can be saved for another recipe such as meringues or an omelet.
  • Keep the kitchen torch moving continuously when caramelizing sugar to prevent burning.
  • The cheesecake will continue to set as it cools, so some jiggle in the center is normal after baking.
  • The crispy caramel topping will soften if refrigerated, so torch the sugar right before serving.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American

Find it online: https://kitchenloving.com/creme-brulee-cheesecake-with-gingersnap-crust-and-raspberry-garnish-recipe/