Ingredients

Table of Contents

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup heavy cream

1 teaspoon vanilla extract

For the Crème Brûlée Topping:

4 tablespoons granulated sugar (for caramelizing)

preparation:

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C).
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in heavy cream and vanilla extract.
Pour the filling over the cooled crust.
Place the pan in a larger roasting pan and fill with hot water halfway up the sides of the springform pan (water bath method).
Bake for 50-60 minutes or until the center is slightly jiggly.

Step 3: Cool and Chill

Step 4: Caramelize the Topping

Just before serving, sprinkle a thin, even layer of sugar over the top of the cheesecake.
Use a kitchen torch to caramelize the sugar until it forms a golden, glassy crust. Alternatively, broil for 1-2 minutes (watch closely to avoid burning).

Nutritional Information (per slice)

Calories: 450

Protein: 6g

Fat: 30g