Description
Follow these steps to make a rich, creamy baked cheesecake topped with a crisp, caramelized sugar crust, similar to crème brûlée.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Let it cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, vanilla bean paste, and salt until fully combined.
- Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream and heavy cream until the batter is smooth. Do not overmix.
- Pour the cheesecake filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (this creates a water bath).
- Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
- Before serving, sprinkle an even layer of the remaining 1/2 cup sugar over the top of the chilled cheesecake.
- Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber crust. Alternatively, place the cheesecake under a preheated broiler for 1-2 minutes, watching constantly to prevent burning.
- Serve immediately after the sugar topping hardens.
Notes
- For the best water bath results, use very hot water when filling the roasting pan.
- If you do not have a kitchen torch, use the broiler method, but watch the sugar closely as it burns quickly.
- Chill the cheesecake thoroughly before torching the sugar for the best contrast between the cold filling and the hot topping.
- Prep Time: 30 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 120mg