INGREDENT
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tbsp vanilla extract
For the brûlée topping:
- ¼ cup granulated sugar (for caramelizing on top)
Instructions
- Prepare the crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes, then set aside. - Make the filling:
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in heavy cream and vanilla until fully combined. - Bake the cheesecake:
Pour the filling over the crust. Place the springform pan in a larger pan filled with hot water (water bath).
Bake for 60–70 minutes or until the center is set but still slightly jiggly.
Turn off oven, crack the door, and let it cool for 1 hour. Refrigerate for at least 4 hours or overnight. - Brûlée the top:
Just before serving, sprinkle a thin layer of sugar evenly over the top of the cheesecake.
Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for 5 minutes to harden.
Tip:
For an extra touch, garnish with fresh berries or mint leaves!
Would you like a mini version or no-bake option as well?