Crème Brûlée Cheesecake

Crème Brûlée Cheesecake

Ingredients:

 

For the Crust:

 

1½ cups graham cracker crumbs

¼ cup melted butter

2 tablespoons sugar

For the Cheesecake Filling:

 

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 tablespoon vanilla extract

¼ cup heavy cream

For the Brûlée Topping:

 

¼ cup granulated sugar (for torching)

Instructions:

1. Prepare the Crust:

Preheat your oven to 325°F (163°C).

Mix graham cracker crumbs, melted butter, and sugar until combined.

Press the mixture into the bottom of a 9-inch springform pan.

Bake for 10 minutes. Set aside to cool.

2. Make the Cheesecake Filling:

In a large bowl, beat the cream cheese until smooth.

Add sugar and beat until creamy.

Mix in eggs one at a time, scraping the bowl as needed.

Stir in sour cream, vanilla extract, and heavy cream until smooth.

3. Bake the Cheesecake:

Pour filling over the crust.

Place the springform pan in a larger roasting pan and pour hot water around it to create a water bath.

Bake at 325°F (163°C) for 60–70 minutes, or until the center is set but slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside the oven.

Remove from the oven and refrigerate for at least 4 hours or overnight.

4. Add the Brûlée Topping:

Once chilled, remove the cheesecake from the pan and place on a serving plate.

Sprinkle an even layer of granulated sugar over the top.

Using a kitchen torch, caramelize the sugar until it bubbles and turns golden brown.

Let the topping cool for a minute to harden into a crackly crust.

Tips:

Don’t have a torch? Use your oven’s broiler to caramelize the sugar — just watch it closely!

For extra flavor, you can add a pinch of salt or a splash of bourbon to the cheesecake batter.