Beth’s Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH

Beth’s Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH

Learn how to make my Creme Brûlée Cheesecake recipe and real showstopper of a dessert! The perfect dessert recipe when you need to impress a crowd.
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Foolproof French Macarons
Raspberry Cheesecake
Chocolate Pot de Creme
Strawberry Ice Cream Baskets
S’More Pie
Creme Brulee
S’More Pie
French Apple Tart
Chocolate Mouse Cake

Serves 8-10

For crust:
9 graham crackers
1 tbsp (13g) sugar
pinch of salt
5-6 tbsp (75-90ml) of melted butter

For Filling:
15 ounces (424g) ricotta cheese
8 ounces (230g) whipped cream cheese
8 ounces (230g) mascarpone cheese
¾ cup (150g) of sugar
3 eggs
2 vanilla beans, scraped of their seeds

For Topping:
3 tbsp (22g) white sugar
Kitchen Torch

Preheat oven to 325F (162C)

Place graham crackers in a large Ziploc bag and whack them with a rolling pin until crushed. Roll over them with rolling pin until a fine crumb forms. Transfer to a bowl, add sugar, salt and butter.

Prepare a 9 inch (23cm) spring form pan. Grease it and then wrap the bottom and sides with foil to create a seal for the water bath it will ultimately go into.

Transfer crumbs into spring form pan. Press crumbs into pan, with a measure cup to pat down. Bake for 10 mins until fragrant and set. Set aside to cool.

Meanwhile, in a food processor combine the 3types of cheese. Pulse to combine and blend until smooth. Add sugar, pulse, add eggs, one at a time, pulsing in between each addition. Add vanilla bean seeds and pulse.

Transfer batter into the cooled cheesecake pan.

Then place a large roasting pan in the oven. Place cheesecake in roasting pan, THEN fill roasting pan with hot water, until it reaches half way up the sides of the cheesecake pan, creating a water bath.

Bake for 45-50 mins until just set and slightly giggly. Then TURN OFF OVEN, open oven door slightly, and allow cheesecake to drop in temperature for 15 mins.

Remove cheesecake pan from bath. Leave roasting pan in oven until water cools down.

Remove foil from pan over the sink to drain any water.

Allow cheesecake to cool for 30 mins. Then place uncovered in the fridge overnight or for at least 4-6 hours.

Before serving. Run a sharp knife around the perimeter of the cheesecake to loosen. Then release the cheesecake spring,

Then sprinkle 3 tbsp of white sugar in an even layer on top of cake. Then taking a kitchen torch, brulee the top of the cake. It will turn into little melted sugar dots and then pools of burnt sugar. Brulee top in this manner. Place on cake stand. Top with 3 raspberries dusted with powdered sugar and a sprig of mint. And serve!

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


View Comments (27)


  1. jassie duckett

    April 22, 2017 at 9:37 pm

    Oh my gosh! This dessert looks delicious!! I will definitely make this for Mother's Day, because my mom loves cream brûlée, and cheesecake!!! Does it taste more like cheesecake, or creme brûlée?

  2. Mimo De Abreu

    April 22, 2017 at 9:37 pm

    Hello Beth. Loved the recipe, definetly i'll make it for next weekend!! I am from Argentina and i can get all the ingredients except for the graham crackers ( i usually use ones that aré sold here in Arg that aré called Lincoln)

  3. Kelly Mrsmommy

    April 22, 2017 at 9:37 pm

    What an awesome mashup dessert! I don't have a torch but it's on my wishlist:) can't wait to try!

  4. Mariela Rodriguez

    April 22, 2017 at 9:37 pm

    I cant get mascarpone cheese but I can get the other two, what do I do?

  5. aigoochamnaa

    April 22, 2017 at 9:37 pm

    I had a hankering for cheesecake and was looking at your old recipes…. but I think I need to try this one!! Thanks, Beth!

  6. Mikki Whistler

    April 22, 2017 at 9:37 pm

    yay, my morning off to a great start with a Beth video ! <3

  7. Liz S.

    April 22, 2017 at 9:37 pm

    What a fantastic fusion dessert! Love the creme brûlée elegance and cheesecake indulgence.

  8. GG DiG

    April 22, 2017 at 9:37 pm

    Oh wow! This looks amazing!

  9. Richard Khusial

    April 22, 2017 at 9:37 pm

    Wow what an elegant dessert idea. Thanks Beth =]

  10. Lauren Kim

    April 22, 2017 at 9:37 pm

    "minimum effort, for maximum impact." Your motto totally fits with all of your recipes!

  11. AllasYummyFood

    April 22, 2017 at 9:37 pm

    omg that just looks heavenly!!!

  12. Emily Fung

    April 22, 2017 at 9:37 pm

    Thank you for sharing this on my birthday, Beth!! Cheesecake is my favorite dessert!

  13. kucibaba2

    April 22, 2017 at 9:37 pm

    i never make your recipes as the are not healthy but i like watching them, you are such a nice person and the way movies are filmed is beautiful. Regard from Poland.

  14. HealthyHair

    April 22, 2017 at 9:37 pm

    Perfection! Now I know what to make, when my brother graduates from engineering school this summer!

  15. ChelseaCherryblossom

    April 22, 2017 at 9:37 pm

    This Cake looks so delicious, I´d love to try baking it!
    Here in Germany we don´t have Gram Crackers though, how could I replace them?

  16. Naomi Haugh

    April 22, 2017 at 9:37 pm

    looks good.

  17. FitAngie

    April 22, 2017 at 9:37 pm

    Oh wow this looks amazing Beth, I'd love to make this. We can't get graham crackers here off the shelf in Australia, I'd have to use digestive biscuits. so I'm wondering, how much biscuit crumbs I'd need to be equivalent to 9 graham cracker crumbs crushed please ?

  18. Arfa Fatima

    April 22, 2017 at 9:37 pm

    delicious as always
    love all your recipes

  19. Shazeela Sattaur

    April 22, 2017 at 9:37 pm

    OMG Beth this is a to die for dessert.. thank you so much for sharing it 🙂

  20. Cooking Journey

    April 22, 2017 at 9:37 pm

    Oh, it's like taking cheesecake to the next level! Love it! Thank you, Beth! 🙂

  21. PumpkinEskobarr

    April 22, 2017 at 9:37 pm

    Beth this looks awesome! My brain is buzzing right now with all kinds of ideas for this recipe.

    The first time I ever seen Creme Brûlée made the chef used a little lavender in it, and I've always wanted to try it. I want to try mini springform pans and make different styles with one batter of the cake. That way those who dont want the lavender taste can just go for the plain one instead.

    Beth, Do you think lavender will work nicely with this recipe?

  22. ChocoL473

    April 22, 2017 at 9:37 pm

    Beth! I want to make this in individual ramekins, since I want my guests to individually breaks the sugar themselves (I think this is the most satisfying part of creme brulee to be honest). How long should I bake it if I do that?

  23. Janabai A/p Vellasamy

    April 22, 2017 at 9:37 pm

    wow so awesome. .why must have 3 types of cheese. .I don't get them over here

  24. Graceson Biju

    April 22, 2017 at 9:37 pm

    This is amazing, thank you, but in Dubai 2 vanilla beans are about 35 dirhams, which is quite expensive, is there a alternative

  25. MettePeleikis

    April 22, 2017 at 9:37 pm

    Oh my! Two of my favorite desserts combined into one! Thank you Beth!

  26. Maria's Channel

    April 22, 2017 at 9:37 pm

    So elegant and so delicious! I loved it Beth!

  27. Dellina Yemane

    April 22, 2017 at 9:37 pm

    Yay, was debating making an apple pie, crème brûlée or a New-York cheesecake for a dinner party tomorrow. Now I can try this! Loved the video. Was just curious as to if you knew of any good converters for cups and ounces to grams. I feel like I always mess up when converting.

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