Crème Brûlée Cheesecake Recipe
Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
Filling:
4 large eggs
1 cup sour cream
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
Topping:
1/3 cup granulated sugar (for caramelized topping)
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Instructions:
1. Prepare the Crust:
Begin by preheating your oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs with the melted butter, stirring until the mixture has a texture similar to wet sand.
Evenly press this mixture into the base of a 9-inch springform pan. Bake for 10 minutes, then allow it to cool.
2. Make the Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy.
Incorporate the eggs one at a time, ensuring thorough mixing after each addition.
Finally, blend in the sour cream and vanilla extract until the mixture is well combined.
3. Assemble and Bake:
Pour the cheesecake filling over the cooled crust.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, which will help to prevent cracks during baking.
Bake for 60-70 minutes, or until the center is set but still has a slight jiggle.
4. Cool and Chill:
Once baked, remove the cheesecake from the oven and allow it to cool to room temperature.
Refrigerate for a minimum of 4 hours or overnight to set.
5. Create the Crème Brûlée Topping:
Just prior to serving, evenly sprinkle the granulated sugar over the surface of the cheesecake.
Utilize a kitchen torch to caramelize the sugar until it achieves a golden brown color. Allow it to cool for a minute to harden.
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Savor this luxurious dessert featuring a crisp caramelized top and a rich cheesecake filling! I would be pleased to hear how it turns out.
