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Easy Crème Brûlée Cheesecakes
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Two dessert favorites join forces in this easy recipe for Crème Brûlée Cheesecakes starring a tangy cream cheese custard with sweet and crunchy torched topping.
Eons ago (after my N*SYNC days but before my HGTV days), I attended culinary school in New York City at The Institute of Culinary Education. It was one of the best experiences of my life and affirmed that my career would absolutely be a career in food. Along the way I met many inspiring chef instructors, and one of them was Melanie Underwood, an incredibly talented chef, teacher and author.
And we have Melanie to thank for this incredibly easy and creamy Crème Brûlée Cheesecakes recipe, courtesy of her new cookbook, Making Artisan Cheesecake (Quarry Books, 2015).
In addition to a whole host of classic and creative cheesecake recipes (plus options for gluten-free, nut-free and vegan varieties) Melanie shares her expert insights for ensuring perfect homemade cheesecake, including a few of my favorite tips:
- Always start with cream cheese that’s at room temperature.
- Always opt for full-fat cream cheese for the best flavor and texture.
- Always use a water bath to prevent a cracked top on your cheesecake.
If you’re a fan of cheesecake, check out the recipe below then pick up a copy of Melanie’s book for more tasty recipes like Black-Bottom Cheesecake Bars, Carrot Cake Cheesecake, Salted Caramel Mini Cheesecakes and many more cheesecake-inspired favorites.
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Easy Crème Brûlée Cheesecakes
- YIELD: 6 servings
- 12 ounces cream cheese, at room temp
- 1/4 cup sugar
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 2 teaspoons vanilla extract
- 2 Tablesspoons sugar
Preheat the oven to 325°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it's smooth and creamy, scraping down the sides frequently, about 2 minutes. Add 1/4 cup sugar and continue beating the mixture and scraping down the sides until there are no visible lumps.
With the mixer on a low speed, slowly stream in the heavy cream and mix just until combined. Add the egg yolks, one at a time, mixing between each addition. Stir in the vanilla extract.
Place six crème brûlée molds on a baking sheet. Pour the mixture evenly among the molds. Place the baking sheet in the oven then pour enough almost boiling water into the baking sheet until it comes up halfway around the molds. Bake the cheesecakes for about 50 minutes, or just until they are set.
Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, cover each with plastic wrap and refrigerate them for a minimum of 2 hours.
When ready to serve, remove the cheesecakes from the fridge and discard the plastic wrap. Sprinkle each with 1 teaspoon of the remaining sugar. Using a butane torch, caramelize the sugar until it's golden brown. (Alternatively, place the molds under a preheated broiler until the sugar is caramelized.) Serve immediately.
Recipe re-printed from Making Artisan Cheesecake (Quarry Books, 2015) with permission from author Melanie Underwood.
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