Crème Brûlée Cheesecake

Ingredients

Crust:

• 1½ cups (150 g) graham cracker crumbs
• ¼ cup (50 g) sugar
• ½ cup (115 g) melted butter

Cheesecake Filling:

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup (240 ml) heavy cream

Crème Brûlée Topping:

• ½ cup (100 g) sugar

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Instructions

1. Preheat oven: 325°F (160°C). Grease a 9-inch springform pan.
2. Make crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake 10 minutes, then cool.
3. Make filling: Beat cream cheese until smooth. Add sugar and vanilla, mix well. Beat in eggs one at a time. Fold in heavy cream.
4. Bake cheesecake: Pour filling over crust. Bake 50–60 minutes until set but slightly jiggly in the center. Cool to room temperature, then refrigerate at least 4 hours or overnight.
5. Caramelize topping: Sprinkle ½ cup sugar evenly on top. Use a kitchen torch to caramelize until golden and crisp.
6. Serve: Slice and enjoy immediately.