Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
For the brulee topping:
- ¼ cup granulated sugar (for sprinkling and torching)
Instructions
- Preheat oven to 325°F (160°C).
Line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside of the pan in foil to prepare for a water bath. - Make the crust:
Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool. - Prepare the filling:
In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, and mix until combined. Beat in eggs one at a time, then stir in sour cream and heavy cream until smooth. - Bake the cheesecake:
Pour the filling into the crust. Place the springform pan in a larger baking dish and pour hot water halfway up the sides to create a water bath.
Bake for 60–70 minutes, or until the center is slightly jiggly but set. - Cool completely:
Turn off the oven and crack the door open. Let cheesecake cool in the oven for 1 hour. Remove from the water bath, then chill in the fridge for at least 4 hours or overnight. - Brulee the top:
Just before serving, sprinkle an even layer of sugar over the top of the cheesecake. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden topping. - Slice and serve:
For the cleanest slices, use a hot knife and wipe it between cuts. Enjoy that creamy center and glassy crunch on top!
Would you like a shortcut version (maybe using store-bought cheesecake) or variations like mini cheesecakes or a brûléed topping with fruit?