- ¼ cup granulated sugar (for torching)
Instructions:
1. PREPARE THE CRUST:
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Set aside to cool.
2. MAKE THE CHEESECAKE FILLING:
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and beat until creamy.
- Mix in eggs one at a time, scraping the bowl as needed.
- Stir in sour cream, vanilla extract, and heavy cream until smooth.
3. BAKE THE CHEESECAKE:
- Pour filling over the crust.
- Place the springform pan in a larger roasting pan and pour hot water around it to create a water bath.
- Bake at 325°F (163°C) for 60–70 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside the oven.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
4. ADD THE BRÛLÉE TOPPING:
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