This decadent cheesecake combines the rich, creamy texture of cheesecake with the caramelized sugar crust of crème brûlée.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 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 Crème Brûlée Topping:
- 1/4 cup granulated sugar
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom of a springform pan.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- 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.
- Pour the batter into the prepared crust.
- Bake the Cheesecake:
- Place the springform pan in a water bath (larger baking pan filled with about 1 inch of hot water).
- Bake in a preheated oven at 325°F (165°C) 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 refrigerate for at least 4 hours, or preferably overnight.
- Make the Crème Brûlée Topping:
- Sprinkle 1 tablespoon of sugar evenly over the top of the chilled cheesecake.
- Using a kitchen torch, caramelize the sugar until golden brown.
- Repeat with the remaining sugar.
- Serve:
- Run a knife around the edge of the springform pan to loosen the cheesecake.
- Remove the sides of the pan.
- Serve immediately and enjoy!