¼ cup granulated sugar (for torching)
Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C).
Mix graham cracker crumbs, melted butter, and sugar until combined.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Set aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth.
Add sugar and beat until creamy.
Mix in eggs one at a time, scraping the bowl as needed.
Stir in sour cream, vanilla extract, and heavy cream until smooth.
3. Bake the Cheesecake:
Pour filling over the crust.
Place the springform pan in a larger roasting pan and pour hot water around it to create a water bath.
Bake at 325°F (163°C) for 60–70 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside the oven.
Remove from the oven and refrigerate for at least 4 hours or overnight.
4. Add the Brûlée Topping:
Once chilled, remove the cheesecake from the pan and place on a serving plate.
Sprinkle an even layer of granulated sugar over the top.
Using a kitchen torch, caramelize the sugar until it bubbles and turns golden brown.
Let the topping cool for a minute to harden into a crackly crust.
Tips:
Don’t have a torch? Use your oven’s broiler to caramelize the sugar — just watch it closely!
For extra flavor, you can add a pinch of salt or a splash of bourbon to the cheesecake batter.
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