Instructions
1️⃣ Prepare the Crust
- Preheat oven to 325°F / 160°C.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture into the bottom of a greased 9-inch (23 cm) springform pan.
- Bake 8–10 minutes, then cool.
2️⃣ Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Add sugar and vanilla, beat until creamy.
- Add eggs one at a time, mixing gently.
- Mix in heavy cream until fully incorporated.
- Pour filling over cooled crust.
3️⃣ Bake the Cheesecake
- Bake at 325°F / 160°C for 50–60 minutes, or until edges are set and center slightly jiggly.
- Turn off oven, leave cheesecake inside for 10 minutes.
- Cool to room temperature, then refrigerate at least 4 hours (preferably overnight).
4️⃣ Add the Crème Brûlée Topping
- Sprinkle ½ cup sugar evenly on top of the chilled cheesecake.
- Using a kitchen torch, caramelize sugar until golden brown and crisp.
- Optional: Broil carefully in oven if you don’t have a torch.
5️⃣ Serve
- Let caramel cool and harden for a few minutes.
- Slice and enjoy the creamy, crunchy, luxurious cheesecake!
If you want, I can make a quick 5-minute version inspired by Crème Brûlée Cheesecake — perfect for when you want dessert fast without baking.
Do you want me to do that?
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