A decadent cheesecake with a creamy, rich custard filling, topped with a crisp, caramelized sugar layer reminiscent of classic crème brûlée.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- For the Cheesecake Filling:
- 32 ounces (4 packages) cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup sour 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 firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden.
- Let cool completely.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Whisk in the cornstarch and salt.
- Mix in the vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream and sour cream until just combined. Do not overmix.
- Pour the filling over the cooled crust.
- Bake the Cheesecake:
- Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in.
- Place the pan in a larger roasting pan.
- Fill the roasting pan with hot water, reaching 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.
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Cover and 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 layer of granulated sugar over the top of the cheesecake.
- Using a kitchen torch, carefully caramelize the sugar until it is golden brown and crisp.
- If you do not have a torch, you can place the cheesecake under a broiler, watching very carefully, until the sugar is melted and browned.
- Let the caramelized sugar harden for a few minutes before serving.
- Serve:
- Slice and serve the Creme Brulee Cheesecake immediately after the sugar has hardened. Enjoy!
Tips and Notes:
- Ensure all ingredients are at room temperature for a smooth batter.
- Do not overmix the batter to prevent cracking.
- The water bath is crucial for a creamy cheesecake.
- Caramelize the sugar just before serving for the best texture.
- If the top of the cheesecake begins to brown too quickly in the oven, you can tent it with aluminum foil.