This decadent cheesecake combines the creamy richness of a classic cheesecake with the caramelized topping of crème brûlée. It features a graham cracker crust, a smooth cheesecake filling, and a hard caramel layer on top, creating a delightful contrast of textures and flavors.
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:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- For the Crème Brûlée Topping:
- 1/2 cup granulated sugar (for caramelizing)
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, until lightly golden. Let cool completely.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Stir in the cornstarch and vanilla extract.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until just combined.
- Pour the cheesecake filling over the cooled crust.
- Bake the Cheesecake:
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Crème Brûlée Topping:
- Remove the chilled cheesecake from the springform pan.
- Sprinkle the 1/2 cup of granulated sugar evenly over the top of the cheesecake.
- Use a kitchen torch to caramelize the sugar, moving the flame evenly over the surface until the sugar melts and turns golden brown. Be careful not to burn the sugar.
- If you don’t have a kitchen torch, you can broil the sugar in the oven for a few minutes, watching closely to prevent burning.
- Serve:
- Let the caramelized topping cool and harden slightly before slicing and serving.
Tips and Notes:
- Water Bath (Optional): For an even smoother cheesecake, you can bake it in a water bath. Wrap the springform pan tightly in foil and place it in a larger baking dish. Fill the baking dish with hot water halfway up the sides of the springform pan.
- Sugar Caramelization: Be careful when caramelizing the sugar with a kitchen torch or broiler, as it can burn easily.
- Cooling Time: Allow the cheesecake to cool completely before chilling to prevent cracking.
- Garnish: You can garnish the cheesecake with fresh berries, whipped cream, or a drizzle of caramel sauce.
Enjoy your decadent Crème Brûlée Cheesecake!