Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Heavy cream: 1 cup
- Vanilla extract: 1 teaspoon
- Turbinado sugar: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Step 2: In a large bowl, beat cream cheese and granulated sugar until smooth and creamy. Beat in eggs one at a time, then stir in heavy cream and vanilla extract.
- Step 3: Pour the cream cheese mixture over the pre-baked crust. Bake for 55-70 minutes, or until the edges are set and the center is slightly jiggly.
- Step 4: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Step 5: Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
- Step 6: Before serving, sprinkle turbinado sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Let cool slightly before slicing and serving.
Notes
- Store leftover Creme Brulee Cheesecake tightly covered in the refrigerator for up to 3 days.
- Though best served cold, a brief rest at room temperature (15-20 minutes) can enhance the cheesecake's creamy texture.
- Garnish each slice with fresh berries and a dollop of whipped cream to complement the caramelized sugar topping.
- For a perfectly smooth filling, ensure your cream cheese is fully softened to avoid any lumps during mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American