Crème Brûlée Cheesecake:
Ingredients:
For the Crust:
* 1 1/2 cups graham cracker crumbs
* 1/4 cup melted butter
* 2 tablespoons sugar
For the Cheesecake:
* 3 (8 ounce) packages cream cheese, softened
* 1 cup granulated sugar
* 1/2 cup sour cream
* 3 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 cup heavy cream
* 1/4 cup granulated sugar
* 1 teaspoon vanilla extract
For the Brûlée Topping:
* 1/4 cup granulated sugar
Instructions:
Make the Crust:
* Preheat oven to 350°F (175°C).
* Combine graham cracker crumbs, melted butter, and sugar in a bowl.
* Press mixture into the bottom of a 9-inch springform pan.
* Bake for 10 minutes, then let cool completely.
Make the Cheesecake:
* In a large bowl, beat cream cheese until smooth.
* Gradually beat in granulated sugar, then sour cream, eggs, vanilla, and salt.
* In a separate bowl, whisk together heavy cream, 1/4 cup sugar, and 1 teaspoon vanilla until soft peaks form.
* Fold whipped cream into the cream cheese mixture until combined.
* Pour batter over the cooled crust.
Bake the Cheesecake:
* Place springform pan in a water bath in a larger roasting pan.
* Pour hot water into the roasting pan, halfway up the sides of the springform pan.
* Bake for 50-60 minutes, or until center is almost set.
* Turn off oven and let cheesecake cool in the oven for an additional hour.
* Remove from water bath and refrigerate for at least 4 hours, or overnight.
Make the Brûlée Topping:
* Remove cheesecake from refrigerator.
* Sprinkle granulated sugar evenly over the top of the cheesecake.
* Use a kitchen torch to caramelize the sugar until golden brown.
Serve:
Cut into slices and serve immediately. Enjoy
