A decadent cheesecake with a creamy vanilla bean filling and a crisp, caramelized sugar topping, just like classic crème brûlée.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 32 ounces (4 packages) cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- For the Crème Brûlée Topping:
- 1/2 cup granulated sugar (or more, as needed)
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, until lightly golden.
- Let cool completely on a wire rack.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- If using a vanilla bean, scrape the seeds into the cream cheese mixture. If using extract, add it later with the heavy cream. Add the salt. Beat until combined.
- Add eggs one at a time, beating after each addition until just combined. Do not overbeat.
- Stir in heavy cream and, if using, vanilla extract, until just combined.
- Bake the Cheesecake:
- Pour the filling over the cooled crust.
- Wrap the outside of the springform pan with aluminum foil to prevent leaks.
- Place the springform pan in a larger roasting pan.
- Fill the roasting pan with hot water halfway up the sides of the springform pan (water bath).
- Bake for 50-60 minutes, or until the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This slow cooling helps prevent cracking.
- Remove from the water bath, remove the foil, and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Crème Brûlée Topping:
- Remove the chilled cheesecake from the springform pan.
- Evenly sprinkle a thin, consistent layer of granulated sugar over the top of the cheesecake.
- Using a kitchen torch, carefully melt and caramelize the sugar until golden brown and crisp. Move the torch constantly to avoid burning. If you don’t have a torch, you can broil it very carefully, watching it extremely closely, for a short period of time.
- Let the caramelized sugar cool and harden for a few minutes before serving.
- Serve immediately.