🍮 Crème Brûlée Cheesecake
🍽️ Servings: 8–10 | ⏱️ Time: 30 min prep + 1 hr bake + chilling
🧀 Ingredients:
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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¾ cup granulated sugar
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1 cup sour cream
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3 large eggs
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1 tbsp vanilla extract
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Pinch of salt
For the Brûlée Topping:
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¼ cup granulated sugar (for torching)
🔥 Instructions:
1. Prepare the Crust:
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Preheat oven to 325°F (160°C).
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Mix graham cracker crumbs, sugar, and melted butter in a bowl.
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Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Make the Filling:
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In a large bowl, beat the cream cheese and sugar until smooth.
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Add sour cream, vanilla, and salt. Mix well.
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Add eggs one at a time, mixing on low just until incorporated (do not overmix).
3. Bake the Cheesecake:
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Pour filling into the cooled crust.
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Place springform pan in a larger roasting pan. Fill with hot water halfway up the sides (water bath).
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Bake for 55–65 minutes, until edges are set and center is slightly jiggly.
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Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
4. Chill:
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Remove from water bath, cover, and chill in the fridge at least 4 hours or overnight.
5. Brûlée the Top:
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Just before serving, sprinkle a thin, even layer of granulated sugar over the top.
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Use a kitchen torch to caramelize the sugar until golden and crisp.
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Let set for 1–2 minutes before slicing.
📝 Tips:
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If you don’t have a torch, place under a hot broiler briefly—but watch carefully.
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Serve with berries or whipped cream for a light contrast.
Would you like a smaller batch version or a twist (like espresso or raspberry)?