If you’re torn between a silky crème brûlée and a rich cheesecake, you don’t have to choose. This vanilla bean crème brûlée cheesecake brings the best of both—ultra-creamy filling, deep vanilla flavour, and that signature crisp caramel top.
🍰 Vanilla Bean Crème Brûlée Cheesecake (Luxurious & Creamy)
⭐ Why you’ll love it
This crème brûlée cheesecake recipe delivers a smooth, custard-like texture with a buttery biscuit base. The brûléed sugar topping adds that satisfying crack, making it a proper showstopper for dinner parties.
🛒 Ingredients (serves 8–10)
For the base:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the filling:
- 600g full-fat cream cheese, softened
- 150g caster sugar
- 200ml double cream
- 3 large eggs
- 1 vanilla bean (or 2 tsp vanilla bean paste)
- 1 tsp vanilla extract
- Pinch of salt
For the topping:
- 2–3 tbsp caster sugar
👩🍳 Method
Preheat your oven to 160°C (140°C fan). Line the base of a springform tin (20cm) and lightly grease the sides.
Mix the crushed biscuits with melted butter, then press firmly into the base. Chill in the fridge while you prepare the filling.
In a large bowl, beat the cream cheese and sugar until smooth and lump-free. Add the double cream and mix until silky.
Split the vanilla bean, scrape out the seeds, and add them to the mixture along with the vanilla extract and salt.
Add the eggs one at a time, mixing gently after each addition—avoid overmixing to keep the texture smooth.
Pour the filling over the base. Tap the tin lightly to remove air bubbles.
Bake for 50–60 minutes, until the edges are set but the centre still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool gradually inside to prevent cracking.
Chill in the fridge for at least 4 hours, preferably overnight.
🔥 Brûlée topping
Just before serving, sprinkle an even layer of caster sugar over the top. Use a kitchen torch to caramelise until golden and crisp.
Allow the sugar to set for a minute or two, forming that classic crackly surface.
🍽️ Serving ideas
Serve your vanilla bean crème brûlée cheesecake with:
- Fresh raspberries or strawberries
- A drizzle of caramel sauce
- A dollop of lightly whipped cream
🔍 Tips for success
Use room-temperature ingredients for a smooth filling.
Don’t overbake—the slight wobble ensures a creamy texture.
Torch the sugar just before serving to keep it crisp.
🔄 Variations
- Chocolate brûlée cheesecake: Add melted dark chocolate to the filling
- Citrus twist: Add lemon or orange zest
- Espresso version: Infuse with coffee for depth
🧊 Storage
Store in the fridge for up to 3 days. Add the brûlée topping fresh each time for the best texture.
This vanilla bean crème brûlée cheesecake is rich, elegant, and just a little indulgent—the kind of dessert that turns any meal into an occasion.
