Ingredients:
For the Cheesecake Crust:
1 1/2 cups graham cracker crumbs (or vanilla wafer crumbs)
1/4 cup granulated sugar
1/2 cup melted butter
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
3 large eggs
1 cup sour cream
1/4 cup heavy cream
For the Crème Brûlée Topping:
1/4 cup granulated sugar (for caramelizing)
1 tbsp dark brown sugar (optional, for extra richness)
Instructions:
- Prepare the crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to compact the crumbs.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake filling. - Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer until smooth and creamy.
Add the vanilla extract and salt, and mix until incorporated.
Beat in the eggs, one at a time, mixing until just combined after each addition.
Add the sour cream and heavy cream, and mix until smooth and well combined.
Pour the cheesecake mixture over the cooled crust in the springform pan. - Bake the cheesecake:
Place the springform pan on a baking sheet and bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. You can also check for doneness by gently shaking the pan; the center should be firm but slightly wobbly.
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door ajar. This helps prevent cracking.
After the hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours or preferably overnight to set. - Make the crème brûlée topping:
After the cheesecake has set and you’re ready to serve, sprinkle an even layer of granulated sugar over the top of the cheesecake.
Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden, crispy layer. Hold the torch about 2-3 inches away from the sugar and move it in a circular motion to ensure even caramelization. If you don’t have a torch, you can place the cheesecake under the broiler for 1-2 minutes, but watch carefully to avoid burning the sugar. - Serve:
Allow the crème brûlée topping to cool and harden for a few minutes before slicing and serving.
For an extra touch, you can garnish with fresh berries or mint.
