Crème Brule Cheesecake

Baking a Crème Brûlée Cheesecake on a Big Green Egg gives it a delightfully subtle, smoky undertone. Enjoy this decadent dessert!

To achieve this, set your Big Green Egg for indirect cooking (with the convEGGtor) at 325°F (163°C).

A water bath is essential to keep the cheesecake creamy and prevent cracking. You will need a springform pan to cook this cheesecake.

Ingredients for the Crust

2 cups graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

Ingredients for the Filling

24 oz to 32 oz cream cheese, softened at room temperature

1 to 1 1/2 cups granulated sugar

1 cup full-fat sour cream

1 tablespoon vanilla bean paste or 2 teaspoons pure vanilla extract

4 large eggs, room temperature

1 tablespoon cornstarch (helps prevent cracking)

1/4 to 2/3 cup heavy cream (room temperature)

Ingredients for the Brûlée Topping

1/4 to 1/2 cup granulated sugar (or raw/superfine sugar for best results)

Instructions

1. Prepare the crust. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
2. Press the mixture evenly onto the bottom and slightly up the sides of a 9-inch springform pan.
3. Bake the crust directly on the Egg for 10 minutes until golden, then set aside to cool.
4. Mix the filling. In a large bowl, beat the softened cream cheese and sugar together until completely smooth and free of lumps (about 3–4 minutes on medium speed).
5. Add in the sour cream, vanilla extract (or paste), and cornstarch, and mix well.
6. Add the eggs one at a time, beating until just incorporated after each addition.
7. Gently stir in the heavy cream until combined, being careful not to over-aerate the batter.
8. Set up the Big Green Egg. Preheat the Egg for indirect cooking with the convEGGtor at 325°F (163°C).
9. Bake in a water bath. Wrap the outside of your springform pan with at least three layers of heavy-duty aluminum foil to prevent water from leaking in.
10. Place the foil-wrapped pan into a larger roasting pan.
11. Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
12. Carefully place the entire setup onto your Big Green Egg, close the dome, and bake for 60 to 90 minutes (the edges should be slightly set and golden, but the center should still have a gentle jiggle).
13. Cool and chill. Turn off the heat (or remove the pan from the Egg), open the lid slightly, and allow the cheesecake to cool slowly for one hour.
14. Transfer to the refrigerator and chill for at least four to six hours (preferably overnight).
15. Brûlée the top. Just before serving, ensure the top of your cheesecake is dry.
16. Sprinkle a thin, even layer of granulated sugar or raw sugar over the entire surface.
17. Use a culinary kitchen torch on a low-to-medium setting, moving in circular motions, until the sugar melts and caramelizes into a hard, golden crust.
18. Let it sit for a few minutes to harden before slicing and enjoy!