Crème Brûlée Cheesecake

Crème Brûlée Cheesecake

Ingredient

For the Crust:

- 2 cups graham cracker crumbs 
- 1/4 cup unsalted butter, melted 

For the Cheesecake: 

- 24 oz (680g) cream cheese, softened 
- 1 cup granulated sugar 
- 1 cup sour cream 
- 1 teaspoon vanilla extract 
- 3 large eggs 
- 1/4 cup heavy cream 
- 1 tablespoon cornstarch 

For the Topping: 

- 1/4 cup granulated sugar (for baking) 
- 1/4 cup granulated sugar (for caramelizing) 
- Fresh berries (optional) 

Instructions 

1. Preheat the Oven
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. 

2. Prepare the Crust 
In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool. 

3. Make the Cheesecake Batter 
In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and mix well. Beat in the sour cream and vanilla extract. Add the eggs one at a time, beating well after each addition. Finally, mix in the heavy cream and cornstarch until smooth. 

4. Assemble and Bake the Cheesecake
Pour the cheesecake batter over the cooled crust, spreading it evenly. Sprinkle 1/4 cup of granulated sugar evenly over the top of the batter. Bake for 50–60 minutes, or until the center is almost set. 

5. Cool the Cheesecake 
Turn off the oven and allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Refrigerate the cheesecake for at least 4 hours or overnight before removing it from the pan. 

6. Caramelize the Sugar
Before serving, sprinkle the remaining 1/4 cup granulated sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it turns golden brown. 

7. Serve
Garnish with fresh berries if desired. Serve chilled and enjoy!