Ingredients
Crust
- 200g Nilla Wafers or Graham Crackers
- 4 tbsp unsalted butter, melted (60g)
Creme Patisserie
- 4 large eggs
- 1/3 cup sugar (75g)
- 1 vanilla bean pod (or 1-2 tsp vanilla bean paste)
- 1 1/2 cups heavy cream (360g)
Cheesecake Filling
- 32 oz full-fat cream cheese (4 8oz blocks, 910g)
- 1 cup granulated sugar (220g)
- 1/2 tsp salt
- 1.5 tbsp cornstarch, sifted
- Lemon juice to taste (optional)
- Cooled creme patisserie (from above)
Brulee Topping
- 2-4 tbsp granulated sugar
Instructions
- Prepare Creme Patisserie: Whisk together the eggs, sugar, and vanilla until the eggs are broken and the mixture is smooth. Heat the heavy cream until it begins to simmer, then gradually pour it over the egg mixture while continuously whisking to temper the eggs. Strain this custard mixture through a fine sieve twice to ensure smoothness, then set aside to cool completely.
- Make the Crust: Preheat your oven to 350°F (175°C) and butter the bottom of a 9-inch springform pan. Wrap 2-3 sheets of aluminum foil tightly around the outside of the pan, covering the bottom and edges to prevent water from seeping in during the water bath baking. Crush the Nilla Wafers or Graham Crackers in a food processor, then combine with melted butter until fine crumbs form. Press this mixture firmly into the bottom (and optionally up the sides) of the prepared pan. Bake for 7-8 minutes, then reduce oven temperature to 325°F (163°C).
- Prepare Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, and salt on medium speed for 2-3 minutes until creamy and smooth. Scrape the sides and bottom of the bowl to ensure even mixing. Gradually add the cooled creme patisserie in three portions, mixing gently for 15-20 seconds after each addition. In the last addition, add sifted cornstarch and lemon juice if using, mixing lightly to incorporate without overmixing, preserving the batter’s lightness.
- Assemble and Bake: Pour the cheesecake batter over the pre-baked crust in the springform pan. Gently shake and tap the pan on the counter 30-40 times to release any air bubbles; use a skewer to help if needed. Place a large baking tray on the oven’s middle rack and carefully put the cheesecake pan inside it. Pour 1-2 inches of boiling water into the tray to create a water bath, ensuring no water gets into the cheesecake pan. Bake for approximately 80-85 minutes until the cheesecake is set around the edges but still slightly jiggly in the center. You may open the oven door around 75 minutes to check doneness.
- Cool the Cheesecake: Remove the cheesecake from the oven and leave it uncovered at room temperature for 15 minutes. Run a butter knife around the edge between the cake and pan to loosen it. Allow it to cool further at room temperature for 2-3 hours, then refrigerate uncovered overnight to set fully.
- Prepare Brulee Topping: The following day, carefully remove the cheesecake from the springform pan and transfer it to a serving board. Evenly sprinkle 2-4 tablespoons of granulated sugar over the top of the cheesecake in a thin layer, ready to be caramelized for a crisp brulee crust. Use a kitchen torch or broiler to caramelize the sugar just before serving.
Notes
- Ensure the aluminum foil is tightly wrapped around the springform pan to prevent water from leaking into the cheesecake during baking.
- Do not overmix the cheesecake batter once the creme patisserie and cornstarch are added to avoid a dense texture.
- The water bath helps create a gentle baking environment for a creamy and crack-free cheesecake.
- Chilling the cheesecake overnight is important for proper setting and flavor development.
- If using a vanilla bean pod, split and scrape out the seeds for maximum flavor.
- Be cautious with the amount of sugar for the brulee topping to achieve a balanced caramelized crust without bitterness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American Fusion