Description
A luxurious fusion of creamy New York-style cheesecake and the crispy, burnt sugar topping of crème brûlée, delivering two delightful textures in every bite.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup sugar (for crust)
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar (for filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ¼ cup sugar (for caramelizing topping)
Instructions
- Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the outside with foil if using a water bath.
- Mix 1 ½ cups graham cracker crumbs, ½ cup sugar, and ½ cup melted unsalted butter in a medium bowl until resembling wet sand. Press into the bottom of the springform pan.
- Chill the crust for 10–15 minutes.
- Beat softened cream cheese and 1 cup sugar on medium speed until smooth, about 2–3 minutes.
- Add eggs one at a time, mixing on low speed until just combined.
- Mix in 1 teaspoon vanilla extract.
- Stir in 1 cup heavy cream until silky.
- Pour the mixture over the chilled crust and smooth the top.
- Bake for 50–60 minutes until edges are set and center jiggles slightly.
- Cool on a wire rack for 1–2 hours, then refrigerate for at least 4 hours or overnight.
- Sprinkle ¼ cup sugar evenly on the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden brown.
- Slice with a hot knife and enjoy.
Notes
Chill for several hours or overnight for best flavor. Caramelize the top just before serving for optimal crackle.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 300mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 160mg