Crème Brûlée Cheesecake with a delicious caramelized top!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1 cup sour cream
1 cup heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
For the Crème Brûlée Topping:
1/4 cup brown sugar (for caramelizing)
Garnish:
Fresh raspberries (optional)
Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom of a 9x9-inch square baking dish or a 9-inch round springform pan.
Bake the crust for about 10 minutes, then set it aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the sour cream, heavy cream, and vanilla extract. Mix until fully combined.
Beat in the eggs one at a time, ensuring each egg is incorporated before adding the next.
Pour the cheesecake batter into the cooled crust, spreading it evenly.
3. Bake the Cheesecake:
Place the cheesecake in the oven and bake for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside for an hour. Then, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
4. Crème Brûlée Topping:
After the cheesecake has set, sprinkle an even layer of brown sugar over the top of the cheesecake.
Use a kitchen torch to carefully caramelize the sugar, holding the torch about 2 inches above the surface and moving in a circular motion until the sugar melts and forms a crispy, golden-brown crust.
5. Serve:
Let the cheesecake cool slightly after caramelizing the sugar. Slice into squares or wedges.
Garnish with fresh raspberries if desired.
Enjoy this rich, creamy Crème Brûlée Cheesecake with its perfect caramelized topping!