Crème Brûlée Cheesecake

Yields: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Chill Time: 8 hours (or preferably overnight)
Total Time: 10 hours
Difficulty: Medium
Intensity: A project for a relaxed day; requires focus during baking and torching.

Ingredients

For the Crust:

1 ½ cups (150g) graham cracker crumbs
2 tablespoons (25g) granulated sugar
6 tablespoons (85g) unsalted butter, melted

For the Cheesecake Filling:

4 packages (8 oz / 904g total) full-fat cream cheese, at room temperature
1 ¼ cups (250g) granulated sugar
4 large eggs, at room temperature
1 cup (240ml) full-fat sour cream, at room temperature
½ cup (120ml) heavy whipping cream
1 tablespoon pure vanilla extract or the seeds from 1 vanilla bean
¼ teaspoon fine sea salt

For the Crème Brûlée Top:

½ cup (100g) granulated sugar OR turbinado sugar (for a deeper, more caramel-like flavor)

Equipment

9-inch springform pan
Heavy-duty aluminum foil
Roasting pan or large baking dish (for the water bath)
Stand mixer or hand mixer
Large roasting pan or baking dish
Kitchen torch (see note for oven method)

Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and resemble wet sand.
Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the flat bottom of a measuring cup or glass to compact it well.
Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 300°F (150°C).

Step 2: Prepare for the Water Bath

This is a crucial step for a creamy, non-cracked cheesecake. Boil a kettle or pot of water.
Tightly wrap the outside of your springform pan in two layers of heavy-duty aluminum foil. This will prevent any water from seeping into the pan during the baking process. Ensure the foil comes up the sides of the pan.

Step 3: Make the Cheesecake Filling

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium-low speed until it is completely smooth and free of lumps. Scrape down the bowl and beater thoroughly. This is the most important step for a silky texture.
Gradually add the 1 ¼ cups of sugar and beat until just combined. Scrape down the bowl again.
Add the eggs, one at a time, mixing on low speed until each egg is just incorporated. Do not overmix after adding the eggs.
Add the sour cream, heavy cream, vanilla extract, and salt. Mix on low speed until the batter is smooth, homogeneous, and creamy. Stop as soon as it is combined.

Step 4: Bake the Cheesecake

Pour the filling over the prepared crust. Tap the pan gently on the counter to release any large air bubbles.
Place the foil-wrapped springform pan into a large roasting pan. Carefully pour the hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
Gently place the entire setup into the preheated 300°F (150°C) oven.
Bake for 1 hour and 30 minutes. The edges of the cheesecake will be set, but the center will still have a slight jiggle—like Jell-O—when you gently shake the pan. This is perfect.
Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecake cool slowly in the oven for 1 hour. This gradual temperature change helps prevent cracking.

Step 5: Cool and Chill

Remove the cheesecake from the water bath and carefully remove the foil. Place it on a wire rack to cool completely to room temperature (this will take about 2 hours).
Once cooled, loosely cover the pan with plastic wrap and refrigerate for at least 8 hours, but preferably 24 hours. This extended chilling time allows the flavors to meld and the texture to become perfectly firm and sliceable.

Step 6: The Crème Brûlée Finish

Remove the chilled cheesecake from the springform pan and place it on a serving plate.
Just before serving, evenly sprinkle the ½ cup of sugar over the entire top of the cheesecake. Gently shake the plate to distribute the sugar into a thin, even layer.
Using a kitchen torch, melt and caramelize the sugar by holding the flame 4-6 inches away and moving it in slow, steady circles. The sugar will melt, bubble, and then turn a beautiful deep amber color. Be patient to avoid burning.
Torch Tip: If you don’t have a kitchen torch, you can use your oven’s broiler. Place the sugared cheesecake on a rack 4-6 inches from the broiler element and broil for 1-3 minutes, watching constantly, until the sugar is caramelized. The texture may not be as perfectly crisp as with a torch.
Allow the caramelized top to harden for a few minutes before slicing. To slice, use a sharp knife that has been run under hot water and wiped dry between each cut for clean, beautiful slices.

Nutrition Information

(Please note: This is an estimate and can vary based on specific ingredients used.)

Serving Size: 1 slice (1/12 of cheesecake)
Calories: ~580
Total Fat: 42g

Saturated Fat: 25g
Cholesterol: 175mg
Sodium: 380mg
Total Carbohydrates: 45g
Dietary Fiber: 0g
Sugars: 39g
Protein: 9g

Chef’s Notes & Storage

Room Temperature is Key: Ensuring your cream cheese, eggs, and sour cream are at room temperature is non-negotiable. It prevents a lumpy batter and helps the ingredients emulsify into a silky-smooth filling.
Don’t Overmix: Once the eggs are added, mix on low speed and only until combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up and crack as it cools.
The Chill is Crucial: Do not skip the long chilling time. A properly chilled cheesecake is easier to slice and has a far superior, denser, and creamier texture.
Storage: Store any leftovers (covered) in the refrigerator for up to 5 days. The caramelized top will begin to soften and dissolve after a day, so it’s best enjoyed the day it’s torched. You can torch individual slices just before serving if you prefer. This cheesecake does not freeze well after torching.