Vanilla Bean Crème Brûlée Cheesecake – So Luxurious!

If you’re a fan of desserts that combine rich flavors and luxurious textures, then you’re in for a treat with this Vanilla Bean Crème Brûlée Cheesecake recipe. This delightful dessert brings together the best of two worlds: the creamy, velvety nature of cheesecake and the indulgent, caramelized top of a classic crème brûlée. This fusion not only tantalizes the taste buds but also offers an aesthetic appeal, making it a perfect centerpiece for any gathering.

Vanilla Bean Crème Brûlée Cheesecake – So Luxurious!

Indulge in the luxurious flavors of Vanilla Bean Crème Brûlée Cheesecake, a dessert that combines the creaminess of cheesecake with the delightful crunch of caramelized sugar. This stunning treat is perfect for special occasions or cozy nights in, bringing together quality ingredients like rich cream cheese and aromatic vanilla bean paste. Impress your friends and family with this showstopping dessert that not only tastes divine but looks exquisite too! Discover the joy of baking and savor every bite of this culinary masterpiece.

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

2 teaspoons vanilla bean paste (or 1 vanilla bean, seeds scraped)

1 tablespoon all-purpose flour

1 tablespoon heavy cream

1 teaspoon lemon juice

For the Crème Brûlée Topping:

¼ cup granulated sugar (for caramelizing)

Fresh berries (optional, for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).

Prepare the Crust:

- In a medium bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until the mixture resembles wet sand.

- Press the crust mixture into the bottom of a 9-inch springform pan evenly. Use the back of a measuring cup for an even layer.

- Bake the crust for 10 minutes until set. Remove from the oven and let cool.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Gradually add in the sugar and mix until well combined.

- Beat in the eggs, one at a time, making sure to scrape down the sides of the bowl after each addition.

- Add the sour cream, vanilla bean paste, flour, heavy cream, and lemon juice. Mix on low speed until everything is just combined and smooth.

Pour and Bake:

- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.

- Tap the pan on the counter lightly to release any air bubbles and smooth the top.

- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

Cool and Chill:

- Turn off the oven and let the cheesecake cool in the oven for 1 hour. This helps to prevent cracking.

- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.

Caramelize the Topping:

- Before serving, sprinkle an even layer of granulated sugar over the top of the cheesecake.

- Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. If you do not have a torch, broil in the oven for a few minutes but keep a close eye to avoid burning.

- Allow the caramelized topping to cool and harden for about 5 minutes.

Slice and Serve:

- Carefully run a knife around the edge of the springform pan and release the sides.

- Slice the cheesecake and serve with fresh berries, if desired. Enjoy the rich, creamy, and lightly crunchy vanilla bean goodness!

Prep Time, Total Time, Servings: 30 minutes | 6 hours (including chilling) | 12 servings