Description
A rich and creamy cheesecake topped with a crackly caramelized sugar crust, combining the best elements of classic crème brûlée and traditional cheesecake for a showstopping dessert.
Ingredients
- 2 cups crushed graham crackers or digestive biscuits
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar (plus extra for topping)
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tbsp vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
- Mix crushed graham crackers with melted butter and press into the bottom of the pan. Chill crust while preparing the filling.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each. Stir in sour cream, heavy cream, and vanilla.
- Pour filling over the crust and smooth the top.
- Bake in a water bath for 55–65 minutes until set but slightly jiggly in the center.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle a thin, even layer of sugar on top and caramelize with a kitchen torch.
- Let the sugar set for 1 minute, then slice and serve.
Notes
- Use vanilla bean paste for richer flavor or infuse cream with citrus zest for brightness.
- Make mini versions in ramekins for elegant individual servings.
- Only torch sugar topping before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
