• Once chilled, remove the cheesecake from the pan and place on a serving plate.
• Sprinkle an even layer of granulated sugar over the top.
• Using a kitchen torch, caramelize the sugar until it bubbles and turns golden brown.
• Let the topping cool for a minute to harden into a crackly crust.

Tips:

• Don’t have a torch? Use your oven’s broiler to caramelize the sugar — just watch it closely!
• For extra flavor, you can add a pinch of salt or a splash of bourbon to the cheesecake batter.