Creme Brulee Cheesecake Bars

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Creme Brulee Cheesecake Bars

Soft and creamy filling over a butter crumb base, topped off with a crackly layer of caramelized sugar. These dessert bars are the best mashup of two classic desserts.

Prep Time30

Cook Time1

Chilling Time4

Total Time5 30

Course: Dessert

Cuisine: American, French

Keyword: creme brulee, creme brulee cheesecake, steam oven cheesecake

Servings:

Calories: 258kcal

Ingredients

9 oz graham crackers or digestive biscuits
1/4 tsp fine salt
3/4 cup unsalted butter melted
24 oz cream cheese 3 bricks, full fat, at room temperature
3/4 cup granulated sugar caster sugar
3 eggs large, at room temperature
3/4 cup sour cream full fat, at room temperature
2 tsp vanilla extract or paste
1/2 cup granulated sugar caster sugar, extra, for torching the top of the cheesecake

US Customary - Metric

Instructions

Make the base

Preheat oven to 350°F/180°C (no steam). Line a 9x13" (23x33cm) rectangular pan with a double layer of silicone paper or foil. If using foil, grease the foil well. Set aside.
Roughly break up the graham crackers/digestives into the bowl of a food processor. Process to make fine crumbs, then add the salt and melted butter and pulse to combine well.
9 oz graham crackers, 1/4 tsp fine salt, 3/4 cup unsalted butter
Tip the crumb mixture into the lined pan and press down well to make an even layer across the base of the pan. Put into the preheated oven and cook for 12 minutes. The base should be firm and lightly golden. Turn the oven off and leave it open to cool down. Set the base aside to cool while you make the filling.

Make the filling

As soon as the oven has cooled down, turn it back on and set to Steam, 195°F/90°C (100% humidity).
Rinse the processor bowl. Put the cream cheese, sugar, eggs, sour cream and vanilla into the bowl and process until smooth. Pour the mixture over the cooled base and smooth the surface.
24 oz cream cheese, 3/4 cup granulated sugar, 3 eggs, 3/4 cup sour cream, 2 tsp vanilla extract
Cook the cheesecake for 1 hour, by which time the filling should be set. Turn off the oven and leave the door ajar with the cheesecake inside for an hour to cool. Then move the cheesecake to the fridge to chill for at least 3 hours. It needs to be completely cold before you slice and caramelize it.

Caramelize the top

When the cheesecake is cold, slice it unto bars with a knife dipped in hot water between each cut. My bars are approximately 3x1.5 inches (7.5x4cm), to make 24 bars from one pan. You can cut yours larger or smaller as you like.
When you're ready to serve, sprinkle the extra sugar evenly over the tops of the bars, then use a kitchen blowtorch to melt and caramelize the sugar. Serve within a couple of hours to prevent the sugar going soft.
1/2 cup granulated sugar

Notes

These little bars are an excellent dessert after a big meal. They're rich and decadent, but can be cut into tiny portions so they aren't overly filling. Try cutting each rectangle in half for pretty triangles to plate up; I like to serve them with a little dot of creme fraiche and a fresh berry or two.
If you can keep them cold, the bars are sturdy enough to travel well. I'd take the blowtorch and extra sugar to wherever you're going, then caramelize the tops just before serving.
The cut, un-caramelized bars will freeze well for several weeks. Put layers of silicone paper in between, seal in an airtight container and don't stack them more than 3 layers high for the best results. Thaw overnight in the fridge and caramelize to serve.

Nutrition