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Ingredients
Scale
- 4 heaping cups (240 g) Nilla Wafers, about 68 cookies
- 1/2 cup (112 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar
- 32 oz (907 g) cream cheese, softened at room temperature
- 3/4 cup (150 g) granulated white sugar
- 2 tbsp (16 g) corn starch
- 1 tbsp vanilla bean paste or extract
- 1/3 cup (82 g) sour cream, at room temperature
- 8 oz (226 g) white chocolate, melted and slightly cooled
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 1 1/2 cups (360 ml) whole milk
- 4 egg yolks
- 3/4 cup (150 g) granulated white sugar
- Pinch of salt
- 1 tbsp vanilla bean paste or extract
- 2 tbsp + 1 tsp (19 g) cornstarch
- 2 tbsp (28 g) unsalted butter, cut in cubes
- 1/4–1/3 cup (50–66 g) granulated white sugar (for the brûlée topping)
- 1/2 cup (100 g) granulated sugar
Instructions
- Preheat oven to 350°F.
- Process Nilla Wafers, melted butter, and sugar until finely ground.
- Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes, then cool.
- In a stand mixer, beat cream cheese, granulated sugar, and corn starch until smooth.
- Fold in vanilla bean paste, sour cream, and melted white chocolate.
- Add eggs one at a time, mixing briefly.
- Pour batter into the crust and create a water bath for even baking, then bake for 1 hour.
- Turn off oven and leave the door slightly ajar to cool.
- Heat milk over medium-low until steaming.
- Whisk egg yolks, sugar, salt, vanilla, and cornstarch in a bowl until pale.
- Slowly mix in heated milk, then return to heat and stir until thickened.
- Melt sugar over medium-low heat for caramelizing and pour onto parchment to cool.
- Spread pastry cream over cooled cheesecake, sprinkle sugar, and caramelize.
- Serve with fresh berries or vanilla ice cream.
Notes
Ensure all ingredients are at room temperature for best results.
If using a broiler instead of a torch, monitor closely to prevent burning.
Make ahead of time, adding the brûlée topping just before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 400
- Sugar: 20
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
- Cholesterol: 100