Ingredients
Crust
- 170 g digestive biscuits
- 100 g butter, melted
Cheesecake Filling
- 900 g cream cheese, softened to room temperature
- 200 g caster sugar
- 160 g sour cream
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 4 large eggs, room temperature (lightly beaten)
Brûlée Topping
- 50 g granulated sugar
Instructions
- Make the Crust: Preheat your oven to 160°C (325°F). Crush the digestive biscuits either in a food processor or by putting them in a ziplock bag and bashing with a rolling pin until finely ground. In a bowl, combine the crushed biscuits with melted butter.
- Form the Base: Press the biscuit mixture firmly into the bottom and up the sides of a 9-inch springform pan. Set aside while you prepare the filling.
- Prepare the Filling: Lightly whisk the cream cheese in a stand mixer or large bowl until creamy and smooth—avoid overbeating. Add the caster sugar and mix again until combined.
- Add Remaining Ingredients: Stir in sour cream, vanilla extract, and a pinch of salt, scraping down the bowl sides to combine thoroughly.
- Incorporate Eggs: On low speed, slowly add the lightly beaten eggs a little at a time, mixing just until combined for a smooth batter without overmixing.
- Pour and Bake: Pour the cheesecake mixture into the prepared springform pan placed on a foil-lined baking sheet. Bake at 160°C (325°F) for 50-60 minutes until the edges puff up and lightly golden, but the center remains slightly jiggly and springs back to the touch.
- Cool the Cheesecake: Remove from oven and cool on top of the oven for 10 minutes. Run a knife gently around the pan edges to loosen and prevent cracking. Let the cheesecake cool completely in the pan.
- Chill: Refrigerate the cheesecake overnight or for at least 4 hours to set fully.
- Apply Brûlée Topping: Remove the cheesecake ring, sprinkle the granulated sugar evenly over the top. Use a kitchen torch to caramelize the sugar until a hard, golden crust forms.
- Serve: Allow the caramelized sugar to harden for a few minutes before slicing and serving your classic brûlée cheesecake.
Notes
- Do not overbeat the cream cheese to maintain a smooth, creamy texture.
- It’s important not to overbake the cheesecake; the center should still jiggle slightly when done.
- Loosening the crust from the pan edge after baking prevents cracking as the cheesecake cools.
- Chilling overnight enhances the texture and flavor of the cheesecake.
- If you don’t have a kitchen torch, place under a hot broiler briefly to caramelize the sugar, watching carefully to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American