Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
For the brûlée topping:
- ¼ cup granulated sugar (for caramelizing)
Instructions
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- Make the crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and let cool. - Prepare the cheesecake filling:
In a large bowl, beat cream cheese until smooth. Add sugar and mix until well combined. Add eggs one at a time, mixing after each. Stir in sour cream and vanilla until the mixture is creamy. - Bake:
Pour filling over the crust. Place the springform pan in a larger roasting pan and fill with hot water halfway up the sides (water bath method).
Bake for 55–65 minutes, or until the center is just set. Turn off oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Chill in the fridge for at least 4 hours or overnight. - Caramelize the top:
Just before serving, sprinkle a thin, even layer of granulated sugar over the top of the cheesecake. Using a kitchen torch, caramelize the sugar until golden and crisp. Let sit for a minute or two before slicing.
Would you like a topping suggestion (like fresh berries or a drizzle)? Or want a no-bake version of this?