This decadent dessert combines the rich, creamy texture of cheesecake with the irresistible crackly top of creme brulee.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup heavy cream
For the Creme Brulee Topping:
- 1/2 cup granulated sugar
Instructions:
1. 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 springform pan.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
2. Make the Cheesecake Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add sugar, beating until well combined.
- Beat in flour and vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Stir in heavy cream until just combined.
3. Bake the Cheesecake:
- Pour the cheesecake batter into the prepared crust.
- Place the springform pan in a water bath (optional, but helps prevent cracking).
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to cool slowly.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
4. Make the Creme Brulee Topping:
- Once the cheesecake is chilled, evenly sprinkle the top with granulated sugar.
- Use a kitchen torch to caramelize the sugar until golden brown and bubbly.
- Let the caramelized sugar cool slightly before serving.