Creme Brulee Cheesecake Bars
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- 10×14-inch/25×35 cm rectangular baking pan
- Mixing bowls
- Fine-mesh sieve
- Chef's knife
INGREDIENTS
- 1¾ cups/170 grams tea biscuits, finely ground
- 5 tablespoons/70 grams unsalted butter, melted
Filling:
- 3 cups/750 grams cream cheese, at room temperature
- ¾ cup/200 milliliters sour cream
- 2 tablespoons/15 grams all-purpose flour
- 3 large eggs
- 2 large egg yolks
- 1 cup/200 grams sugar
- 1 teaspoon vanilla bean paste or high-quality vanilla extract
Topping:
- 5 tablespoons light brown sugar
INSTRUCTIONS
- Preheat the oven to 265°F (130°C) using the static setting (top and bottom heat, no fan). Line a 10×14-inch/25×35 cm rectangular baking pan with parchment paper, leaving overhang on all sides.
- In a mixing bowl, combine the ground biscuits and melted butter. Stir until the texture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan using the back of a spoon or your fingers. Transfer the pan to the freezer while you prepare the filling.
- In a large bowl, whisk together the cream cheese and sour cream until smooth. Add the sugar and mix until fully incorporated. Whisk in the eggs and yolks, one at a time. Add the vanilla and sift in the flour, mixing just until smooth and lump-free.
- Pour the filling gently over the chilled crust, smoothing the top with a spatula. Be careful not to disturb the crust underneath.
- Bake for 50 to 60 minutes, or until the edges are set and the center slightly jiggles when nudged. The top should remain pale and not brown. Let cool at room temperature, then refrigerate for at least 6 hours or overnight. For a quicker set, freeze for no more than 2 hours, then refrigerate.
- Before serving, sprinkle the brown sugar evenly over the top of the chilled cheesecake slab. Use a kitchen torch to melt and caramelize the sugar until crisp and golden. Let the sugar harden for a minute, then slice into bars with a hot, clean knife.
- Serve immediately to enjoy the contrast of the crackly topping and creamy filling.
MY NOTES
FAQ
Best way to caramelize the sugar for creme brulee cheesecake bars
The best way is using a handheld kitchen torch. Sprinkle an even, thin layer of light brown sugar over the chilled surface of the bars. Hold the torch a few inches above the sugar and move it in slow, circular motions to avoid burning any one spot. This technique gives you a crisp, glassy crust without overheating the cheesecake beneath. Avoid broiling in the oven, as it can melt the filling and make the sugar uneven. For optimal results, torch the sugar just before serving to maintain texture.
Can I make creme brulee cheesecake bars without a torch?
While a kitchen torch provides the most control and professional finish, creme brulee cheesecake bars can be made without one using your oven’s broiler. After sprinkling an even layer of brown sugar on the chilled bars, place them under a very hot broiler for 1 to 3 minutes. Watch carefully to prevent burning and rotate the pan if necessary for even caramelization. Be aware that the heat may slightly soften the cheesecake underneath, so chill the bars thoroughly beforehand. Alternatively, you can skip the brûlée step entirely, but this will alter the texture and signature appearance of the dessert.
What kind of cream cheese works best for this recipe?
Full-fat block cream cheese is the best choice for creme brulee cheesecake bars. It provides a rich, creamy texture and sets up firmly when baked, which is essential for clean slicing and supporting the brûléed top. Avoid whipped or spreadable cream cheese, which often contains added stabilizers or water that can alter the consistency and cause the filling to be too soft or grainy. A minimum of 16% fat content is recommended for optimal structure and flavor. Always let the cream cheese soften at room temperature before mixing to ensure a smooth, lump-free batter.
How far in advance can I prepare creme brulee cheesecake bars?
The bars can be prepared up to three days in advance if stored properly. Bake and chill the bars as directed, then cover tightly with plastic wrap and keep them refrigerated. For best texture and flavor, wait to caramelize the sugar topping until just before serving. If the sugar crust is torched too early, it will absorb moisture from the filling and lose its crispness. You can also freeze the baked, unbrûléed bars for up to one month; thaw them in the refrigerator overnight, then torch the sugar just before slicing and serving.
Can I freeze creme brulee cheesecake bars after caramelizing?
Freezing the bars after caramelizing the top is not recommended. The sugar crust will soften and become sticky due to moisture condensation during thawing, losing its signature crunch. If you need to freeze the bars, do so before adding the sugar topping. Wrap the chilled, fully set cheesecake slab tightly in plastic wrap and foil, and freeze for up to one month. Thaw overnight in the refrigerator, then sprinkle and torch the brown sugar topping just before serving. This method preserves the contrast between the creamy filling and crisp brûléed layer.
What is the best substitute for sour cream in this recipe?
Full-fat Greek yogurt. It offers a similar tang and consistency, contributing to the creamy texture and slight acidity that balances the sweetness of the filling. Use it in a 1:1 ratio. Other suitable alternatives include crème fraîche or plain whole milk yogurt, though the latter may be thinner and require slight adjustments in bake time. Avoid low-fat or nonfat options, as they can compromise the texture and flavor of the final product. Always drain excess liquid from yogurt before using to avoid a watery batter.
Why did my cheesecake bars crack on top?
Cracks in creme brulee cheesecake bars usually result from overbaking or temperature fluctuations. If the oven is too hot or the bars are baked too long, the filling can dry out and form cracks. Opening the oven door frequently or cooling the bars too quickly can also cause sudden shifts that lead to splitting. To prevent this, bake at a low, steady temperature and avoid overmixing the batter, which can incorporate excess air. Allow the bars to cool gradually in the oven with the door ajar before refrigerating. A cracked surface won’t affect flavor and will be hidden by the sugar topping.
How long does the sugar crust stay crisp?
The sugar crust on creme brulee cheesecake bars stays crisp for about 30 minutes to 1 hour at room temperature, depending on humidity and temperature. After that, it will begin to absorb moisture from the cheesecake and soften. For the best experience, brûlée the sugar just before serving. If storing leftovers, be aware the crust will lose its crackle, though the bars will still taste delicious. Refrigerating after torching accelerates softening, so it’s best to store the bars unbrûléed and apply the sugar topping fresh when needed. Always serve the bars chilled to preserve their firm texture underneath.
