I have made creme brûlée cheesecake a few times and it was a huge hit every single time! I actually use ginger snaps instead of graham crackers for the crust, and it just adds so much. It is delicious!!
Beth, I don't know why this recipe is not more popular?!?! I made this last night and it's so perfectly silky and decadent. Easy to make than the regular to make and, dare I say, better! Thank you thank you thank you!
Hey Beth, I have always loved making cheese cakes, it's about the easiest recipe I know to experiment with but I've never seen this version and cant wait to try it!! Thanks! And remember, as my late GMother told me, "once you cut a cake or a pie ALL of the calories escape".
Thank you for this recipe and narration. Also love that you put the recipe and ingredients in your description. First time to your channel and I'm super excited to try this recipe. My dad's 68th bday is this Saturday and I know my family will love it!
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?
Beth, the texture of this cheesecake is amazing! And the last sweet layer is the best!!!! When i make cheesecake, not very often, i like to add a little bit of lemon juice. This is something that my mother and aunt always do for cutting the rich flavour. But i like so much your cheesy combination!!!! Have a fantastic week in LA. Patricia.
Hi Beth - I just wanted to say a big thank you ! I have tried so many of your recipes and they are always such a success-my friends often ask me for my recipes and I always point them to your channel!! Anyway I just wanted to say thank you for teaching me so much, I really feel like I’ve learned a lot of my cooking from you Xx
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)
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.
hello everyone, I made this last night n took it to work today it is just to die for i made liquid vanilla, everybody loved it thx Beth you made me look like a pro today
I made this for Mother's day - the only difference is that I topped it with strawberries - it was spectacular - creamy & light - there is already no more cheesecake left - all gone - great recipe - many thanks Beth
Hello from Barcelona Beth, this dessert does look amazing. I was wondering if you know a way to flavour de cheesecake with cinnamon and lemon. I'm trying to make the catalan version of the creme brûlée, know as crema catalana,and it has those 2 flavours in it. Should I heat one of the 3 cheeses and infuse them, and then refrigerate them again? Do you think the cheese will separate? Thank you very much for all your recipes!!
Hey Beth, I'm just wondering if it's ever possible to make this without a blow torch! like maybe putting the cake in the oven broiler after sprinkling the sugar instead like the creme brulee you made some time ago?
I have seen people do that with cream brûlée cups. I also have seen one video where they caramelize the sugar in the pan and then quickly spread over the cram
Beth.... Lady! why are you doing this to me! This is sinfully delicious. oh this is hell. I'm pinning this! plus you should know this..... my roommate cried when I used your recipe for lemon cake. He cried and ate a WHOLE cake!
GREAT recipe...... Question, why add hot water bath instead of room temperature? Is it because it impacts the cooking time? BTW - love the jazzy music in the background. Classy touch.
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?
Oh yes great idea! It really depends on the height/depth of your ramekin. If they are deep 2 inches or so I would try 15 mins if more shallow I would start with 10 mins and check after that. Keep me posted on how they turn out! :)
Hey beth amazing recipe like your other recipes are!😍😘...but why didn't you use brown sugar for the top like you did in the actual creme brulee video??
Hey Beth Gonna give this a try tomorrow. Ill add a layer of wild strawberries at the bottom of the cake to imitate the Singapore surprise cake from TWG (if you have the chance you need to try it... heaven in your mouth!) Just one question. Im not a ricotta fan at all. Will increasing cream cheese mascarpone do the trick or is the ricotta essential? Cheers
Beth can I use my broiler to caramelize the sugar like you did in your foolproof creme brule video? also, why didnt you use brown sugar like you did in your foolproof creme brule video? I love you and this looks amazing cant wait to make it. Greetings from mexico
Great question! OK so I tried that idea first because I wanted to see if it would work under the broiler and unfortunately the cake underneath started to melt too quickly and turned into a bit of a mess! Then I tried the 3 types of sugars for the brulee and the white sugar works best (quicker) with the torch! So different conditions of heat call for different sugars :) Hope that helps!
Hello, I tried clicking on the link to buy the same food processor you have but it's not working, could you please give me the name and the model of food processor you used in this video to make the cheesecake?🙂
Hi, Beth. Your Créme Brulee Cheesecake looks beautiful and elegant. What's the best way to make sure your toothpick comes out clean? Have a good day, Beth. I am still patiently waiting for your No Bake Cherry Tart. 💗💗💗
Ha! I'm not sure How I would approach a no-bake cherry tart...hmmm need to ponder a bit on that one since I already did the no-bake fruit tart...would have to be something different...hmmm I'll keep thinking!
Beth, could we have more French recipes? I'm reading "French Women Don't Get Fat", and am trying to change my lifestyle. More French recipes would be great. :)
Love your top! The question is how do you stay slim and nice when you know how to make such delicious dessert. 😆😆I can already see myself eat a huge fat piece of this 😭😭
Ha! I know people always ask me that ha! Everything in moderation, so I always make sure there are lots of friends and family around to help eat these desserts! Ha! And lots of hikes with our new puppy helps too! You can see a picture of him on my IG Feed (entertainingwithbeth) he has lots of energy so that helps chasing him around too ha! :)
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?
Oh yes that would be fantastic! I had the same experience in France one summer when I was at a restaurant and ordered a trio of creme brulees, one with Lavender the other Lemon Verbena and the other Basil. It was the most delicious tasting dessert! :)
Looks Yummy! Can I use a hand held mixer or a blender instead of the food processor? And my crust got stuck to the bottom of the pan. Is there anyway to avoid? I did grease it.
unfortunately those machines don't work so well for this. Better to just pop the cookies in a zip lock bag, whack them into a crumb with a rolling pion, and then place in a bowl to combine with butter! :) If your crust is sticking I would grease with "Baking Spay" works a bit better than butter IMO and if it still sticks it could be you need to let your crust bake a bit longer maybe 2-3 minutes more that will set it better and make it crispier and probably you'll find easier to slide out when you cut into it :) Hope that helps!
Thank you, Beth! I baked it last night and although the crust stuck and the consistency wasn’t very creme brûlée like, it is still SO GOOD - I had it for breakfast! Will get a food processor for next time. Thanks for being so amazing!
Breakfast! Ha! I'm glad it was still good! You'll find cooking is such a process that just gets better with every dish! :) When it comes time for the food processor, this is a great one! Most affordable model, and it works great! amzn.to/2E6vAYD
Ah great question! I would keep it in the cheesecake tin, covered with foil and packaged in a cooler bag, then release from pan and torch right before serving :) Enjoy!
Ah OK it's for the texture mainly so that's it's more velvety smooth. Can you get cream cheese? You could just use all of that if that's easier. Can I ask where you are from? Always curious to know what countries can get what ingredients and where it's more challenging! :) Thx!
Entertaining With Beth Hi Beth I'm Janabai Vellasamy , Tamil language, Indian, from Malacca , Malaysia. I can Get Philadelphia Cheese Cream and whipped cream.. first of all I should say thank you for your immediate reply. .I'm so proud of you. .you are a so sincere about your business. I tried your banana bread and it's so awesome. .so glad. I'm on my way to try your scone. .hope I will be able. .thanks. .. love and hugs good night to you.. . for me morning
I have made creme brûlée cheesecake a few times and it was a huge hit every single time! I actually use ginger snaps instead of graham crackers for the crust, and it just adds so much. It is delicious!!
Beth, I don't know why this recipe is not more popular?!?! I made this last night and it's so perfectly silky and decadent. Easy to make than the regular to make and, dare I say, better! Thank you thank you thank you!
"minimum effort, for maximum impact." Your motto totally fits with all of your recipes!
Hey Beth, I have always loved making cheese cakes, it's about the easiest recipe I know to experiment with but I've never seen this version and cant wait to try it!! Thanks! And remember, as my late GMother told me, "once you cut a cake or a pie ALL of the calories escape".
Oh my! Two of my favorite desserts combined into one! Thank you Beth!
Hi Beth this is the perfect dessert recipe☀️ good job 🌼
OMG Beth this is a to die for dessert.. thank you so much for sharing it :)
omg that just looks heavenly!!!
omg what a wonderful idea!!! Some of my fave desserts all in one!!
What a fantastic fusion dessert! Love the creme brûlée elegance and cheesecake indulgence.
This is too good! I love creme brûlée and cheesecake, so this is the perfect hybrid. Thanks for sharing, Beth! :)
You never fail to impress with your desserts Beth! This looks like such a delicious hybrid dessert!
delicious as always
love all your recipes
What an awesome mashup dessert! I don't have a torch but it's on my wishlist:) can't wait to try!
How BEAUTIFUL! As are all your dishes. I might just have to plan an Spring evening dinner with friends so I can make this! 💕
Thank you for sharing this on my birthday, Beth!! Cheesecake is my favorite dessert!
Oh wow! This looks amazing!
I had a hankering for cheesecake and was looking at your old recipes.... but I think I need to try this one!! Thanks, Beth!
your recipes are always stunning!
Love your videos, thanks for the inspiration!
Wow. This is perfect for mothers day.
I love you for it! OMG this looks amazing ❤️
Beth, I have made many of your recipes and all of them are perfect. I need to make this one asap. Thank you for sharing. I follow you from Panama.
That looks amazing!!! 😍😋💖
Absolutely stunning Beth 💕
Hi I'm making this creme brulee cheesecake right now!! Cant wait to try it tommorow 😁😋
I made this using a biscoff cookie crust. ❤👩🏽🍳👍🏾
Oh, it's like taking cheesecake to the next level! Love it! Thank you, Beth! :)
Thank you for this recipe and narration. Also love that you put the recipe and ingredients in your description. First time to your channel and I'm super excited to try this recipe. My dad's 68th bday is this Saturday and I know my family will love it!
You are so welcome! I'm so glad you found me too :) Hope Dad enjoys!!
Best cheesecake video ive ever seen 🙏
Usually I struggle with finding cheese cakes I like. I usually go for something fruity.
But I love Creme Brulee so I will definitely give it a go.
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?
amazing video, thanks for sharing
yay, my morning off to a great start with a Beth video !
looks beautiful Beth!
Wow what an elegant dessert idea. Thanks Beth =]
Beth, the texture of this cheesecake is amazing! And the last sweet layer is the best!!!!
When i make cheesecake, not very often, i like to add a little bit of lemon juice. This is something that my mother and aunt always do for cutting the rich flavour. But i like so much your cheesy combination!!!!
Have a fantastic week in LA.
Patricia.
Oh I love that idea of the lemon juice Patricia! Great idea! :)
Hi Beth - I just wanted to say a big thank you ! I have tried so many of your recipes and they are always such a success-my friends often ask me for my recipes and I always point them to your channel!! Anyway I just wanted to say thank you for teaching me so much, I really feel like I’ve learned a lot of my cooking from you Xx
You left me alone with the cheesecake and now there’s no more cheesecake
Aww that is so nice to hear!! Your comment just made my day! So glad you and your friends are enjoying the recipes! They are such a joy to share! :)
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)
This is perfect! :)
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.
Ha awe thanks :) . But I do make healthy ones too :) . I'm just a sweet kick at the moment ha! Here are 54 Healthy Recipes to try :) Enjoy!
looks good.
I absolutely LOVE your recipes!
Awe thank you! So glad you enjoy them! Thanks so much for the support! :)
Thank you~ you're delightful!@@EntertainingWithBeth
hello everyone, I made this last night n took it to work today it is just to die for i made liquid vanilla, everybody loved it thx Beth you made me look like a pro today
How much liquid vanilla do you use?
about 2 tsp
Thank you for this fabulous recipe Beth.......this is one FINE cheesecake :)
Ha! Oh it's a yummy one for sure! :)
OMG, this cake is to die for!! i dont care how many calories it contains, i need to try this !!!
Ha! Yes it's a bit decadent :) Just get 7 friends to share it with :) Hope you enjoy!
please do it will be worth it
hola buenas noches tendrá la receta en español me encanto su postre saludos 👋
Perfection! Now I know what to make, when my brother graduates from engineering school this summer!
Awe nice! Congrats! Hope he likes it :)
Hi Beth! this combines 2 of my favorite desserts! thank you for the awesome recipe! I don't have a food processor, can I use a hand mixer instead?
Oh sure a hand mixer would be fine too! Enjoy! :)
👍👍👍nicely done
I made this for Mother's day - the only difference is that I topped it with strawberries - it was spectacular - creamy & light - there is already no more cheesecake left - all gone - great recipe - many thanks Beth
Ha! Awe LOVE that! So glad it was a hit! Yummy right?! LOL! xx
MEL ELMO how long did it take you to bake? At 325F mine is nowhere near done at 50’minutes.
@@tamellaoc It took about roughly 50 minutes - my oven gets real hot real fast.
Hi beth! Could i use a blender if I don't have a processor?
Yummy! I'll choose to love you for this one lol. I need a torch now! 😂
Ha! I know right?! I've been bruleeing all kinds of things now that I've a torch-loving-owner ha! :)
How long does the crunch lasts in store back in the fridge
Hello from Barcelona Beth, this dessert does look amazing. I was wondering if you know a way to flavour de cheesecake with cinnamon and lemon. I'm trying to make the catalan version of the creme brûlée, know as crema catalana,and it has those 2 flavours in it. Should I heat one of the 3 cheeses and infuse them, and then refrigerate them again? Do you think the cheese will separate? Thank you very much for all your recipes!!
yum! I might love to hate you on this one ;) can't wait to try it!
Can I make this batter the night before and bake everything the next day?
Hey Beth, I'm just wondering if it's ever possible to make this without a blow torch! like maybe putting the cake in the oven broiler after sprinkling the sugar instead like the creme brulee you made some time ago?
I have seen people do that with cream brûlée cups. I also have seen one video where they caramelize the sugar in the pan and then quickly spread over the cram
Beth.... Lady! why are you doing this to me! This is sinfully delicious. oh this is hell. I'm pinning this! plus you should know this..... my roommate cried when I used your recipe for lemon cake. He cried and ate a WHOLE cake!
hello usha aron,
which lemon cake recipe was it?
greetings and thanks
Hi Beth, This looks so beautiful. Can I make this 1-2 days ahead and then do the topping on the day I will be serving it?
Yes that would be fine :) . Hope you enjoy!
Hi! Beth it's simply awesome 👌🏻👌🏻👍🏻👏🏻👏🏻 but please tell me the substitute of egg. Thx in advance have a great Sunday ahead 😊
GREAT recipe...... Question, why add hot water bath instead of room temperature? Is it because it impacts the cooking time?
BTW - love the jazzy music in the background. Classy touch.
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?
Oh yes great idea! It really depends on the height/depth of your ramekin. If they are deep 2 inches or so I would try 15 mins if more shallow I would start with 10 mins and check after that. Keep me posted on how they turn out! :)
Hey beth amazing recipe like your other recipes are!😍😘...but why didn't you use brown sugar for the top like you did in the actual creme brulee video??
❤❤
Hi Beth, is there a substitute for mascarpone cheese? Mascarpone is not available currently.
Hi Beth, I'm SO excited to try this recipe! For the water bath, is boiling water okay?
Oh yes boiling water is fine :)
Hi Beth, I'm a brown sugar kind of guy. Do you think I could sub it at least for the caramelized crust?
Looks delicious Beth. Can you tell me how much liquid vanilla to use if one can't get the vanilla beans? Many thanks
Oh sure 2 tsp of vanilla extract would do the trick :) . Enjoy!
Hi Beth! can this be made the day before?
Your recipes are always amazing! Thank you for the little tips to make the recipe a success for us. All the best.🙏
Awe you bet! So glad you enjoy the recipes! :)
O.M.G. 🤤
Hey Beth
Gonna give this a try tomorrow. Ill add a layer of wild strawberries at the bottom of the cake to imitate the Singapore surprise cake from TWG (if you have the chance you need to try it... heaven in your mouth!)
Just one question. Im not a ricotta fan at all. Will increasing cream cheese mascarpone do the trick or is the ricotta essential?
Cheers
I cant get mascarpone cheese but I can get the other two, what do I do?
Beth can I use my broiler to caramelize the sugar like you did in your foolproof creme brule video? also, why didnt you use brown sugar like you did in your foolproof creme brule video? I love you and this looks amazing cant wait to make it. Greetings from mexico
Great question! OK so I tried that idea first because I wanted to see if it would work under the broiler and unfortunately the cake underneath started to melt too quickly and turned into a bit of a mess! Then I tried the 3 types of sugars for the brulee and the white sugar works best (quicker) with the torch! So different conditions of heat call for different sugars :) Hope that helps!
Oh my....died and came back to life. This looks amaze balls
If I dont have a mixer can i just use a blender instead to mix the cheese?
Sure you do do that too :) Enjoy!
Hello,
I tried clicking on the link to buy the same food processor you have but it's not working, could you please give me the name and the model of food processor you used in this video to make the cheesecake?🙂
Oh sure so sorry about that, here's a link to Amazon to the model :) amzn.to/3cyZV18
hello is liquid vanilla ok
Hi, Beth. Your Créme Brulee Cheesecake looks beautiful and elegant. What's the best way to make sure your toothpick comes out clean? Have a good day, Beth. I am still patiently waiting for your No Bake Cherry Tart. 💗💗💗
Ha! I'm not sure How I would approach a no-bake cherry tart...hmmm need to ponder a bit on that one since I already did the no-bake fruit tart...would have to be something different...hmmm I'll keep thinking!
My cheese mixture ended up really grainy and weird looking. Any idea why?
Hello, thanks. You said what cheeses? Sorry, can you give me the names?
Beth, could we have more French recipes? I'm reading "French Women Don't Get Fat", and am trying to change my lifestyle. More French recipes would be great. :)
Love your top! The question is how do you stay slim and nice when you know how to make such delicious dessert. 😆😆I can already see myself eat a huge fat piece of this 😭😭
Ha! I know people always ask me that ha! Everything in moderation, so I always make sure there are lots of friends and family around to help eat these desserts! Ha! And lots of hikes with our new puppy helps too! You can see a picture of him on my IG Feed (entertainingwithbeth) he has lots of energy so that helps chasing him around too ha! :)
This is amazing, thank you, but in Dubai 2 vanilla beans are about 35 dirhams, which is quite expensive, is there a alternative
Graceson Biju I'm just curious how much 35 dirhams are in dollars.
Ah OK sure the swap would be 2 tsp of vanilla extract that would be tasty too. (and less expensive!)
Well, it will actually be quite cheap in dollars, $9.53 to be exact
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?
Oh yes that would be fantastic! I had the same experience in France one summer when I was at a restaurant and ordered a trio of creme brulees, one with Lavender the other Lemon Verbena and the other Basil. It was the most delicious tasting dessert! :)
Entertaining With Beth
Oooo lemon verbena... Neat!
Thanks Beth!!
Looks Yummy!
Can I use a hand held mixer or a blender instead of the food processor?
And my crust got stuck to the bottom of the pan. Is there anyway to avoid? I did grease it.
unfortunately those machines don't work so well for this. Better to just pop the cookies in a zip lock bag, whack them into a crumb with a rolling pion, and then place in a bowl to combine with butter! :) If your crust is sticking I would grease with "Baking Spay" works a bit better than butter IMO and if it still sticks it could be you need to let your crust bake a bit longer maybe 2-3 minutes more that will set it better and make it crispier and probably you'll find easier to slide out when you cut into it :) Hope that helps!
Thank you, Beth! I baked it last night and although the crust stuck and the consistency wasn’t very creme brûlée like, it is still SO GOOD - I had it for breakfast! Will get a food processor for next time. Thanks for being so amazing!
Breakfast! Ha! I'm glad it was still good! You'll find cooking is such a process that just gets better with every dish! :) When it comes time for the food processor, this is a great one! Most affordable model, and it works great! amzn.to/2E6vAYD
Hi Beth,
What is the best way to transport this dish to a party that is perhaps one hour away?
Ah great question! I would keep it in the cheesecake tin, covered with foil and packaged in a cooler bag, then release from pan and torch right before serving :) Enjoy!
wow so awesome. .why must have 3 types of cheese. .I don't get them over here
Ah OK it's for the texture mainly so that's it's more velvety smooth. Can you get cream cheese? You could just use all of that if that's easier. Can I ask where you are from? Always curious to know what countries can get what ingredients and where it's more challenging! :) Thx!
Entertaining With Beth Hi Beth I'm Janabai Vellasamy , Tamil language, Indian, from Malacca , Malaysia. I can Get Philadelphia Cheese Cream and whipped cream.. first of all I should say thank you for your immediate reply. .I'm so proud of you. .you are a so sincere about your business. I tried your banana bread and it's so awesome. .so glad. I'm on my way to try your scone. .hope I will be able. .thanks. .. love and hugs good night to you.. . for me morning
Beth, Mascarpone cheese is insanely expensive where I live,. Any substitutions, please? Otherwise there is like $30 worth of cheese in this recipe lol
I wish I wasn't lactose-intolerant.