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.