⭐️Test Kitchen Approved!⭐️This ultra-rich and creamy, homemade creme brulee cheesecake with fruity raspberry sauce combines two classic favorites into one show-stopping dessert! Topped with a caramelized sugar topping and 3-ingredient fresh raspberry sauce, it's a creamy make-ahead dessert that's perfect for impressing your friends and family.
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Instructions
Make the Crust:
Preheat the oven to 350°F. Prepare a 9-inch springform pan by wrapping two layers of foil tightly around the outside bottom of the pan. Set aside. The foil will help prevent water from leaking into the springform pan during the water bath process.
Using a food processor, crush the graham crackers into fine crumbs. Add sugar, salt, and melted butter. Mix to combine. Transfer crust mixture into the bottom of the springform pan and press into an even layer.
Bake for 10 minutes. Remove and let cool. Once crust is removed from oven, lower the temperature to 325°F.
Make the Cheesecake:
In a large bowl or stand mixer, add the cream cheese and beat for several minutes until smooth and no lumps remain, scraping sides and bottom of bowl several times. Add sugar, caramel extract, vanilla extract, and salt. Mix for another 2 to 3 minutes, until fully incorporated.
Next, add the heavy cream to a small pot. Heat over medium-low heat until cream is steaming, making sure not to let it boil. Meanwhile, add egg yolks into separate mixing bowl. Whisk yolks for about 2 minutes or until pale in color.
Strain the heated cream through a fine mesh sieve to remove impurities. Slowly add 1/4 cup of the heated cream to your yolk mixture at a time, whisking constantly. Whisk until completely incorporated. This step is extremely important to help ensure that the eggs are properly tempered. If your cream accidentally boiled, let it cool for 5 minutes before whisking into the eggs.
Slowly drizzle the egg/cream mixture into the cream cheese mixture, and stir by hand, to prevent mixture from overflowing the bowl. Stir this mixture until smooth and well-combined.
Place the springform pan into a deep roasting pan. Then carefully pour the batter into the prepared crust. Add hot water to the roasting pan, until it reaches about half way up the outside of the springform pan. Be careful while transferring the roasting pan to the oven to not splash water into the cheesecake.
Bake for 1 hour and 30 minutes — until the center just barely jiggles. The cheesecake will continue to set as it cools. If the cheesecake begins to brown at the end, turn off the oven.
Remove the roasting pan from the oven and let the cheesecake sit in the water bath until it cools completely to room temperature. Once the cheesecake has cooled, cover it tightly with plastic wrap and refrigerate overnight. Allowing your cheesecake to slowly cool will help to prevent cracks!
Make the Sauce:
Add the raspberries, sugar and lemon juice into food processor or blender. Puree until well combined and mixture is smooth, about 2 minutes. Strain the sauce through a fine mesh strainer to remove the seeds. The mixture will be slightly thick, to help it strain quicker, I place the strainer over a medium bowl and use a spoon to help push it through. If you prefer the sauce thinner, you can add water to thin it out until you reach your desired consistency. No more than 1 to 2 tablespoons at a time.
Assemble and Serve:
When ready to serve, carefully unlock the springform pan and remove the cheesecake from the pan. Sprinkle sugar all over the top of the whole cheesecake or over individual slices.
Use a kitchen torch to caramelize the sugar. Serve immediately with raspberry sauce. I personally like to torch individual slices instead of the entire cheesecake. If you torch the whole cheesecake, cutting slices will not look pretty since the sugar topping will crack once cut.
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Notes
Store: Cheesecakes are always best a day after they're made. Store cooled cheesecake in an airtight container, or wrapped tightly with plastic wrap, for up to 7 days. Keep it away from strong-smelling foods like onions.Freeze: Wrap the cheesecake, whole or sliced, in plastic wrap. Transfer it to a freezer bag and freeze for up to 3 months. Thaw it overnight in the fridge.