Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp pure vanilla extract
- ¼ cup heavy cream
For the brûlée topping:
- ¼ cup granulated sugar (for caramelizing)
Instructions
- Preheat Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks. - Make the crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and set aside to cool slightly. - Prepare the filling:
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and beat until fluffy. Add eggs one at a time, mixing well after each addition. Mix in sour cream, vanilla, and heavy cream until the batter is smooth and creamy. - Bake the cheesecake:
Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan so it comes halfway up the sides of the springform pan (water bath). Bake for about 55–65 minutes, or until the center is almost set but still slightly jiggly. - Cool:
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove, cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight. - Add the brûlée topping:
Just before serving, sprinkle an even layer of granulated sugar over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the sugar topping harden for a few minutes. - Serve:
Slice with a hot knife for clean cuts and enjoy your rich, creamy Brulee Crème Cheesecake!
If you’d like, I can adjust this for a smaller or larger cake, or make it with a different crust. Want to personalize it?