Description
Silky cheesecake meets the caramelized magic of crème brûlée in this luxurious dessert!
Ingredients
For the Crust:
- 1 ½ cups (180g) graham cracker crumbs
- ¼ cup (50g) sugar
- 5 tbsp (70g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) sugar
- 3 large eggs
- 1 cup (240ml) heavy cream
- 1 tbsp vanilla extract
- 1 tbsp cornstarch (optional, for a firmer texture)
For the Brûlée Topping:
- ¼ cup (50g) granulated sugar
Instructions
1️⃣ Preheat Oven & Prep Crust:
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 10 minutes. Let cool.
2️⃣ Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in heavy cream, vanilla, and cornstarch.
3️⃣ Bake in a Water Bath:
Wrap the pan in foil, place in a larger baking dish, and fill with hot water halfway up the sides. Bake for 50–60 minutes until set. Cool completely.
4️⃣ Chill:
Refrigerate for at least 4 hours or overnight for the best texture.
5️⃣ Caramelize the Sugar:
Sprinkle sugar evenly on top. Use a kitchen torch to caramelize until golden and crisp. Let cool for a few minutes before serving.