1 ½ cups graham cracker crumbs (or digestive biscuits)
¼ cup granulated sugar
6 tbsp unsalted butter, melted
Pinch of salt
For the Cheesecake Filling:
32 oz (900 g) cream cheese, softened (4 blocks)
1 cup (200 g) granulated sugar
4 large eggs, at room temperature
1 cup (240 ml) heavy cream
1 cup (240 g) sour cream
2 tsp vanilla bean paste (or pure vanilla extract, but paste gives the best flavor)
2 tbsp all-purpose flour (helps with structure)
Pinch of salt
For the Crème Brûlée Topping:
½ cup (100 g) granulated sugar (for torching on top)
Optional: a few extra tbsp sugar to create a thicker caramelized layer
🔥 After chilling, you’ll sprinkle sugar evenly over the cheesecake, then caramelize it with a kitchen torch until golden and glassy, just like traditional crème brûlée.
Would you like me to also give you the step-by-step method so you can bake it perfectly without cracks and get that flawless brûléed top?
