Follow these step-by-step instructions to make the perfect Crème Brûlée Cheesecake:
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with the butter and sugar. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to press the crumbs firmly into the pan. Set aside.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue to beat until well combined. Add the eggs, one at a time, beating well after each addition. Finally, pour in the heavy cream and mix until the filling is smooth and velvety.
Step 3: Assemble and Bake
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even layer. Place the pan in a preheated oven at 325°F (160°C) and bake for approximately 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool down gradually.
Step 4: Chill and Caramelize
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set. Just before serving, sprinkle the granulated sugar evenly over the top of the chilled cheesecake. Use a kitchen torch to carefully caramelize the sugar until it forms a golden brown crust.
Variations
Here are a few variations you can try to customize your Crème Brûlée Cheesecake:
Chocolate Crème Brûlée Cheesecake
Add 1 cup of melted semi-sweet chocolate to the cheesecake filling before baking for a rich and indulgent twist.
Fruit-Topped Crème Brûlée Cheesecake
Garnish the cheesecake with fresh berries or your favorite fruit topping before serving for a burst of freshness and color.
Crème Brûlée Cheesecake Bars
Instead of using a springform pan, pour the cheesecake filling over a graham cracker crust in a rectangular baking dish. Cut into bars once chilled and caramelized.
