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.