👩🍳 Instructions:
1. Make the Crust:
- Preheat oven to 325°F (160°C).
- Combine crumbs, sugar, cinnamon, and melted butter.
- Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
2. Make the Filling:
- Beat cream cheese until smooth and fluffy.
- Add sugar, salt, and vanilla. Beat well.
- Add eggs one at a time, mixing on low just until combined.
- Stir in heavy cream gently — don’t overmix.
3. Bake the Cheesecake:
- Pour filling over the crust.
- Place pan in a water bath (wrap bottom in foil to prevent leaks).
- Bake for 55–65 minutes, until the center is just slightly jiggly.
- Cool in the oven with the door cracked, then chill for at least 4 hours or overnight.
4. Brûlée the Top:
- Before serving, pat the top dry if needed.
- Sprinkle with an even layer of sugar.
- Use a kitchen torch to caramelize until golden and glassy.
- Let cool for 1–2 minutes before slicing.
🍓 Serving Suggestions:
- Top with fresh berries, raspberry coulis, or whipped cream
- Serve with espresso or a dessert wine like Tokaji 🍷
- For a holiday touch, infuse the filling with orange zest or bourbon
Would you like a mini version in ramekins or want to convert this into bars for easier serving at parties?
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