Ingredients
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) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ¼ cup heavy cream
For the brûlée topping:
- ¼ cup granulated sugar (for caramelizing on top)
Instructions
- Preheat & prepare crust:
Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. - Make the cheesecake filling:
In a large bowl, beat the cream cheese until smooth. Add the sugar and continue to mix until creamy. Beat in the eggs one at a time, then mix in the vanilla extract, sour cream, and heavy cream until fully combined. - Bake in a water bath:
Wrap the outside of the springform pan with foil to prevent leaking. Pour the cheesecake batter over the crust. Place the pan in a larger baking dish and fill the outer dish with hot water (about halfway up the sides of the cheesecake pan). Bake for 55–65 minutes, or until the center is set but still slightly jiggly. - Cool and chill:
Remove from the oven and cool in the pan for 1 hour. Then refrigerate for at least 4 hours or overnight. - Caramelize the top:
Just before serving, sprinkle a thin, even layer of sugar over the top of the chilled cheesecake. Use a kitchen torch to caramelize the sugar until it’s golden and crisp. Let sit for a minute or two to harden.
Optional garnish: Fresh berries, mint leaves, or a dusting of powdered sugar.
Let me know if you’d like to add a short description or serving tips!