Description
Smooth creme brulee cheesecake bars blend French dessert elegance with classic American cheesecake charm. Rich custard layers and caramelized sugar top create an irresistible dessert you’ll want to savor slowly.
Ingredients
Scale
- 200 grams (7 oz) granulated sugar
- 454 grams (16 oz) cream cheese (softened to room temperature)
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- 59 ml (2 fl oz) heavy cream
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon fine sea salt
- 135 grams (4.8 oz) whole graham crackers
- 72 grams (2.5 oz) unsalted butter (melted)
- 50 grams (1.8 oz) granulated sugar (for brûlée topping)
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch square metal pan by lining it with aluminum foil, creating an overhang for easy removal.
- Pulse graham crackers in a food processor until finely ground. Mix with melted butter until uniformly moistened.
- Press the crumb mixture evenly into the prepared pan. Bake for 8-10 minutes until lightly golden. Cool completely and reduce oven temperature to 300°F (150°C).
- Using an electric mixer, beat cream cheese on medium-high speed until completely smooth and free of lumps.
- Gradually incorporate sugar into the cream cheese, mixing until fully blended and creamy.
- Slowly add heavy cream, eggs, egg yolk, vanilla bean paste, and sea salt to the cream cheese mixture. Mix thoroughly, scraping bowl sides to ensure even incorporation.
- Pour the filling over the cooled crust, spreading evenly. Bake for 35 minutes until the center is slightly jiggly but set.
- Remove from oven and let cool completely at room temperature. Refrigerate for minimum 4 hours or overnight until firm.
- Remove cheesecake from pan using foil overhang. Slice into square portions.
- Sprinkle granulated sugar evenly over each bar. Use a kitchen torch to caramelize sugar until it turns deep amber, or carefully broil.
- Allow caramelized sugar to harden for a few minutes. Serve chilled and store any remaining bars in the refrigerator.
Notes
- Use graham crackers that are fresh and crisp for the best texture, ensuring they pulse evenly in the food processor without becoming too dense.
- Watch the cheesecake closely during baking, as even a few minutes of extra heat can cause cracking or drying out of the delicate filling.
- Bring cream cheese to room temperature before mixing to prevent lumps and achieve a silky-smooth consistency.
- If you don’t have a kitchen torch, use the broiler carefully, keeping the pan about 4 inches from the heat source and rotating frequently to prevent burning.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 9
- Calories: 341 kcal
- Sugar: 26 g
- Sodium: 174 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 122 mg