Cheesecake with Crème Brûlée Topping
Byvda31
- ½ cup granulated sugar
Instructions
Step 1: Make the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan, creating an even layer.
- Bake for 8–10 minutes, or until lightly golden brown. Remove from the oven and let cool completely.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar, flour, and salt, beating until fully combined.
- Beat in the eggs one at a time, mixing just until incorporated after each addition.
- Stir in the heavy cream and vanilla extract, ensuring the batter is smooth and lump-free.
- Pour the cheesecake batter over the cooled crust in the springform pan.
Step 3: Bake the Cheesecake
- (Optional but recommended) Place the springform pan in a water bath:
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
- Place the pan in a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan.
- Bake in the preheated oven for 50–60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to cool gradually.
- Remove the cheesecake from the water bath, then refrigerate for at least 4 hours, or preferably overnight, to fully set.
Step 4: Make the Crème Brûlée Topping
- Before serving, sprinkle 1 tablespoon of sugar evenly over the top of each cheesecake slice.
- Use a kitchen torch to caramelize the sugar, moving the torch in small circles until the sugar melts and turns golden brown.
- Allow the topping to cool for a minute, forming a crisp layer before serving.
