Crème Brûlée Cheesecake

Ingredients

• Nilla Wafers (crushed for crust)
• butter (melted, for crust)
• cream cheese (softened)
• white chocolate (melted and cooled)
• vanilla bean (seeds scraped)
• sugar (for cheesecake batter)
• eggs (for cheesecake batter)
• vanilla pastry cream (prepared and chilled)
• granulated sugar (for brûlée topping)

Steps

1. 1

   Combine crushed Nilla Wafers and melted butter in a bowl until the mixture resembles wet sand.

2. 2

   Press the wafer mixture firmly into the bottom of a parchment-lined springform pan to form an even crust.

3. 3

   In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

4. 4

   Mix in the melted and cooled white chocolate and the seeds from the vanilla bean.

5. 5

   Add the eggs one at a time, mixing on low speed just until combined to avoid incorporating too much air.

6. 6

   Pour the cheesecake batter over the prepared crust.

7. 7

   Bake the cheesecake (ideally in a water bath) until the edges are set but the center still has a slight jiggle.

8. 8

   Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 6 hours or overnight until fully set.

9. 9

   Once chilled, spread a thick, even layer of prepared vanilla pastry cream over the top of the cheesecake.

10. 10

    Sprinkle a thin, even layer of granulated sugar over the pastry cream.

11. 11

    Use a kitchen torch to melt and caramelize the sugar until it forms a deep golden-brown, crackly crust.

Notes

The source does not provide exact measurements; quantities are estimated based on standard 9-inch cheesecake ratios. Ensure the white chocolate is cooled before adding to the cream cheese to prevent curdling.

Nutrition per serving

• cheesecake
• dessert
• creme brulee
• baking
• vanilla bean
• white chocolate
• showstopper