What is Crème Brûlée?

Crème brûlée, a French term meaning “burnt cream,” is a quintessential custard dessert renowned for its luxurious simplicity. Traditionally, it comprises a rich base made from egg yolks, heavy cream, and sugar, baked to a silky smooth consistency. Its most distinctive feature is the caramelized sugar topping, achieved by sprinkling granulated sugar over the chilled custard and then rapidly heating it with a butane kitchen torch or under a hot broiler. This process creates a thin, brittle, glassy layer that shatters delightfully when tapped with a spoon. (Indeed, one might vividly recall Pierre Cadault from Emily in Paris expertly cracking the top of his crème brûlées!) This beloved French classic is cherished for its delicate balance of creamy texture and crisp, sweet crust.

In this innovative crème brûlée recipe, we fuse its timeless appeal with the beloved characteristics of cheesecake. The result is a dessert that captures the best of both worlds: the smooth, decadent custard base of crème brûlée, enhanced by the subtle tang and denser richness of cream cheese, all crowned with that irresistible caramelized sugar. It’s a dessert perfectly suited for romantic Valentine’s Day celebrations, intimate candlelit dinners, or any dinner party where you aim to impress and garner genuine applause.

Creating these delightful Crème Brûlée Cheesecakes requires just a handful of common ingredients. Each plays a crucial role in achieving the perfect balance of flavor and texture:

• Cream cheese: Opt for full-fat cream cheese to ensure the creamiest, most luxurious texture for your cheesecake custard. It’s absolutely vital to let it come to a complete room temperature before you begin mixing. This prevents lumps in your batter, guaranteeing a silky-smooth finish.
• Sugar: Granulated sugar serves a dual purpose in this recipe. It sweetens the rich custard base, providing the foundational sweetness. Additionally, it’s the key ingredient for creating that iconic, crisp caramelized topping that defines crème brûlée.
• Heavy cream: This essential ingredient contributes significantly to the dessert’s richness and helps achieve an ultra-smooth, melt-in-your-mouth texture. It’s what gives the custard its characteristic velvety mouthfeel.
• Egg yolks: Egg yolks are the binding agent and the primary component responsible for creating the classic custard-like consistency that sets crème brûlée apart. Their high fat content and emulsifying properties contribute to the dessert’s richness and ability to set without becoming rubbery. Ensure you separate your eggs carefully, as even a tiny speck of egg white can affect the custard’s texture.
• Vanilla extract: Always use a high-quality vanilla extract. Its warm, aromatic notes enhance all the other flavors, adding depth and a touch of elegance to the dessert. Avoid imitation vanilla for the best possible outcome.

For precise measurements and quantities, please refer to the comprehensive recipe card below.

Crafting these individual Crème Brûlée Cheesecakes is a rewarding process that’s simpler than you might imagine. Follow these steps for a perfect batch every time:

1. Prepare Your Workspace and Preheat Oven: Begin by preheating your oven to a steady 325°F (160°C). Gather all your necessary tools: six individual crème brûlée ramekins, a sturdy baking sheet or a roasting pan, and your chosen caramelizing tool – either a butane kitchen torch or your oven’s broiler. Arrange the ramekins on the baking sheet. Simultaneously, place a kettle of water on the stove to boil; this will be crucial for the water bath, also known as a bain-marie.
2. Whip Up the Cream Cheese Custard Base: In the bowl of a stand mixer equipped with the paddle attachment (or using a handheld electric mixer), beat the softened cream cheese until it is wonderfully smooth and completely free of lumps. Make sure to scrape down the sides of the bowl frequently to ensure even mixing, which usually takes about 2 minutes. Next, add the granulated sugar and continue beating until it is fully incorporated and the mixture is light and fluffy. With the mixer set to a low speed, gradually stream in the heavy cream, mixing just until it’s combined. Then, add the egg yolks, one at a time, ensuring each is fully blended before adding the next. Finally, stir in the vanilla extract until it’s just incorporated, being careful not to overmix.
3. Fill Ramekins and Bake in a Water Bath: Carefully and evenly distribute the creamy cheesecake mixture among the prepared ramekins. Place the baking sheet with the filled ramekins into the preheated oven. Then, with extreme caution, pour the almost-boiling water into the roasting pan until it reaches approximately halfway up the sides of the ramekins. This water bath is key to ensuring your cheesecakes bake gently and evenly, preventing cracks and yielding an incredibly silky texture. Bake for about 50 minutes, or until the edges of the cheesecakes are set, but the centers still exhibit a slight, delicate jiggle when gently shaken.
4. Cool and Chill Thoroughly: Once baked, carefully remove the ramekins from the water bath and let them cool completely to room temperature on a wire rack. This slow cooling helps prevent cracks. Once cooled, cover each individual cheesecake tightly with plastic wrap and transfer them to the refrigerator. Chill for a minimum of 2 hours, or ideally, overnight. This chilling period is essential for allowing the flavors to meld beautifully and for the cheesecakes to set to their perfect, firm-yet-creamy texture.
5. Caramelize and Serve Immediately: Just before you’re ready to serve, take the chilled cheesecakes out of the refrigerator and remove the plastic wrap. Sprinkle an even layer of approximately 1 teaspoon of granulated sugar over the top of each custard. Using your kitchen torch, caramelize the sugar. Hold the torch about 2-3 inches away from the sugar and move it in small, continuous circles until the sugar melts, turns golden brown, and bubbles into a crisp, glassy crust. This controlled movement ensures even caramelization and prevents burning. Alternatively, if using a broiler, place the ramekins on a baking sheet under a preheated broiler set to high heat, watching them *very* closely and rotating as needed for even browning. Serve these individual Crème Brûlée Cheesecakes immediately to enjoy the delightful contrast between the warm, crisp topping and the cold, creamy custard. Prepare for enthusiastic praise!

Kelly’s Note: For the ultimate sensory experience, crème brûlée is at its absolute peak when served perfectly chilled. The refreshing coolness of the creamy custard provides a stunning contrast to the warm, crisp, and freshly caramelized sugar topping, creating a truly unforgettable dessert.

• No Tempering or Straining Needed: One of the beautiful aspects of this particular recipe is its simplicity – there’s no need for the often-intimidating tempering of eggs, no stovetop cooking, and no fussy straining of the custard. To ensure an ultra-smooth and velvety dessert, the most critical step is to bring both your egg yolks and cream cheese to room temperature well in advance. This ensures they combine seamlessly without lumps.
• Effortless Egg Yolk Separation: If separating egg yolks from whites seems tricky, here are two foolproof methods. You can gently crack the egg and transfer the yolk back and forth between the two shell halves, allowing the white to simply fall into a bowl beneath. Alternatively, for a fun and incredibly effective trick, use an empty plastic water bottle: gently squeeze the bottle, place its mouth over the yolk, and release to suction the yolk right up!
• Embrace the Water Bath: For truly creamy, silken crème brûlée, a water bath (or bain-marie) is not merely recommended, but essential. Whether you’re baking delicate custards or rich cheesecakes, a water bath provides gentle, even heat distribution, preventing the edges from overcooking and the center from cracking. To implement this, heat a kettle of water while your oven preheats and you prepare the custard. Once the ramekins are filled, carefully place them in a larger baking or roasting pan, then pour the hot water into the pan until it reaches halfway up the sides of the ramekins.
• Bake Just Until Set: The key to a perfect custard texture is not to overbake. Your cheesecakes are ready when their edges appear set and firm, but the very center still retains a slight, delicate jiggle when the pan is gently shaken. Overbaking can lead to a dense, rubbery texture, so keep a close eye on them during the final minutes of baking.
• Chill Before You Brûlée: Patience is a virtue here. Always chill your custards thoroughly before attempting to brûlée them. This extensive chilling period allows the custard to fully set and develop its signature creamy texture. Moreover, a cold custard base ensures that the sprinkled sugar rapidly caramelizes into a crisp, crackling crust when torched, rather than melting into the custard.
• Torch or Broiler? While a culinary blowtorch is the traditional and most precise tool for creating that iconic burnt sugar crust, your oven’s broiler can serve as a suitable alternative in a pinch. If using the broiler, place the chilled ramekins on a baking sheet and position them under a preheated broiler on high heat. Watch them vigilantly, as sugar can burn quickly, and rotate the tray if necessary to ensure even caramelization. Both methods work to create the beautiful crust, but a kitchen torch offers superior control for achieving that perfect golden, crackling finish.

Make-Ahead Tips for Stress-Free Entertaining

If you’re planning to host a gathering, the make-ahead versatility of these Crème Brûlée Cheesecakes is a game-changer. You can prepare the custards a day or two in advance, freeing you up to concentrate on other dishes or simply enjoy your guests. When it’s time to serve, a quick sprinkle of sugar and a brief torching (or broiling) is all it takes to achieve dessert perfection in mere minutes!

• Prepare the Custard in Advance: The entire custard base can be mixed, poured into ramekins, and baked up to 2 days ahead of time. Once baked, allow the custards to cool completely to room temperature. Then, cover each ramekin tightly with plastic wrap to prevent any condensation or odors from affecting the delicate custard, and store them securely in the refrigerator.
• Caramelize Sugar Just Before Serving: For the absolute best texture and flavor experience, always wait to brûlée the sugar topping until you are moments away from serving. Freshly caramelized sugar creates that irresistible, crisp, and audibly crackling crust that beautifully contrasts with the cool, creamy custard. If the sugar is torched too far in advance, it will inevitably absorb moisture from the custard and soften, losing its desired crunch. Therefore, aim to complete this final step right before presenting your magnificent dessert.

If you enjoyed these Crème Brûlée Cheesecakes, be sure to explore more delightful dessert recipes from our collection: