Creme brulee cheesecake is an elevated twist on the usual cheesecake. Break out the granulated sugar and kitchen torch to re-create that classic caramelized sugar topping.
Instructions
1
Prep the pan
2
Preheat the oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil, then grease the inside of the springform pan.
3
Make the crust
4
In a large bowl, whisk together the graham cracker crumbs, sugar and melted butter. Pour the mixture into the greased springform pan and press the crumbs into the bottom and about 1 inch up the sides. Pop the springform pan into the oven and bake the crust until it’s lightly browned, 8 to 10 minutes. Set the crust aside and allow it to cool to room temperature.
5
Whip up the cheesecake batter
6
Increase the oven temperature to 450°. In a large bowl, use a hand mixer or stand mixer to beat the cream cheese on medium speed until smooth, four to five minutes. Reduce the mixer speed to medium-low, then add the sugar and beat the mixture until it’s fluffy. Add the eggs, one at a time, and mix just until incorporated. Beat in the sour cream and vanilla extract until smooth, one to two minutes.
7
Bake the cheesecake in a hot water bath
8
Pour the filling into the crust. Place the springform pan in a larger baking pan. Pour 1 inch of hot water into the larger pan to create the water bath. Place the baking pan with the cheesecake into the oven and bake it for 15 minutes. Turn the oven down to 225°, then bake the cheesecake for another 1 hour and 15 minutes. Turn the oven off and open the oven door. Let the cheesecake sit until the center is set, 30 minutes. Remove the cheesecake from the oven, and let it cool on wire rack up to two hours.
9
Chill the cheesecake
10
Cover the cheesecake with storage wrap and refrigerate the cheesecake for at least six hours or overnight.
11
Caramelize the sugar
12
Remove the sides of the springform pan. Evenly sprinkle the top of the cheesecake with 3 tablespoons of granulated sugar. Use a kitchen torch to caramelize the sugar until it’s gorgeously golden brown. Let the caramelized sugar sit for five minutes so it hardens. Slice the creme brulee cheesecake and serve! Editor’s Tip: To cut perfect, clean slices of cheesecake, run a sharp chef’s knife under hot water, then carefully wipe off the water. Make the first slice, then repeat the steps until the cheesecake is cut.
