Crème Brûlée Cheesecake:
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 cup heavy cream
For the Crème Brûlée Topping:
1/4 cup granulated sugar
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Instructions:
1. Prepare the Crust:
Begin by preheating the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Allow it to cool.
2. Make the Filling:
In a separate bowl, beat the cream cheese and sugar together until smooth. Incorporate the eggs one at a time, ensuring thorough mixing after each addition. Finally, add the vanilla extract and heavy cream, mixing until fully blended. Pour this filling over the prepared crust.
3. Bake the Cheesecake:
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water, ensuring it reaches halfway up the sides of the springform pan to create a water bath. Bake for 50-60 minutes, or until the center has a slight jiggle. After baking, turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour. Once cooled, remove it from the oven and allow it to reach room temperature before refrigerating for at least 4 hours or overnight.
4. Add the Crème Brûlée Topping:
Once chilled, evenly sprinkle the 1/4 cup of sugar over the top of the cheesecake. Using a kitchen torch, caramelize the sugar until it turns golden brown. Allow it to cool for a few minutes to form a crispy topping.
5. Serve:
Slice the cheesecake and enjoy this delightful, caramelized dessert!
Enjoy! Please let me know if you give it a try.
