Crème Brûlée Cheesecake

Ingredients

• 1.5 cups Nilla Wafers (finely crushed)
• 5 tbsp unsalted butter (melted)
• 24 oz cream cheese (room temperature)
• 0.75 cup granulated sugar (for cheesecake batter)
• 0.5 cup sour cream (room temperature)
• 6 oz white chocolate (melted and slightly cooled)
• 2 tsp vanilla bean paste (divided for cheesecake and pastry cream)
• 3 eggs (large, room temperature)
• 1.5 cups whole milk (for pastry cream)
• 4 egg yolks (for pastry cream)
• 0.33 cup granulated sugar (for pastry cream)
• 3 tbsp cornstarch (for pastry cream)
• 2 tbsp unsalted butter (cold, for pastry cream)
• 0.25 cup granulated sugar (for brûlée topping)

Steps

1. 1

   Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside tightly with multiple layers of heavy-duty aluminum foil to prepare for a water bath.

2. 2

   In a medium bowl, combine the crushed Nilla Wafers and 5 tablespoons of melted butter. Mix until the crumbs are evenly moistened.

3. 3

   Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

4. 4

   In a large bowl or stand mixer, beat the room temperature cream cheese and 3/4 cup sugar until smooth and creamy, about 2 minutes.

5. 5

   Add the sour cream, melted white chocolate, and 1 teaspoon of vanilla bean paste. Mix until fully combined and smooth.

6. 6

   Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix the batter once the eggs are added.

7. 7

   Pour the cheesecake batter over the cooled crust. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.

8. 8

   Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

9. 9

   Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight.

10. 10

    To make the pastry cream, whisk together egg yolks, 1/3 cup sugar, and cornstarch in a bowl until pale. Heat milk in a saucepan until simmering, then slowly temper the egg mixture by whisking in a small amount of hot milk.

11. 11

    Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and boiling. Remove from heat and stir in 2 tablespoons cold butter and 1 teaspoon vanilla bean paste.

12. 12

    Strain the pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap pressed directly onto the surface and chill until cold.

13. 13

    Once the cheesecake and pastry cream are both chilled, spread the pastry cream in an even layer over the top of the cheesecake.

14. 14

    Just before serving, sprinkle 1/4 cup of granulated sugar evenly over the pastry cream. Use a kitchen torch to melt and caramelize the sugar until it forms a deep golden-brown, crispy shell.

Notes

Ensure all cheesecake ingredients are at room temperature to prevent lumps. For the best brûlée results, torch the sugar immediately before serving to maintain the crunch.

Nutrition per serving

• dessert
• cheesecake
• crème brûlée
• baking
• vanilla bean
• white chocolate
• impressive