4–6 tbsp granulated sugar (for sprinkling and torching)
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### Instructions:
**1. Prepare the crust:**
Preheat your oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a springform pan. Bake for 10 minutes, then set aside to cool.
**2. Make the cheesecake filling:**
Beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until fully combined.
**3. Bake the cheesecake:**
Pour the batter over the cooled crust. Place the pan in a water bath to prevent cracking and bake for about 55–65 minutes, or until the center is just set. Allow to cool at room temperature, then chill in the fridge for at least 4 hours or overnight.
**4. Add the brûlée topping:**
Just before serving, sprinkle a thin, even layer of sugar over the top of the cheesecake. Use a kitchen torch to melt and caramelize the sugar until it forms a golden, glassy crust. Let it sit for a minute to harden before serving.
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### Tips for Success:
* **Don’t skip the water bath:** It helps the cheesecake bake evenly and prevents cracks.
* **Use room-temperature ingredients:** This ensures a smooth, lump-free filling.
* **Torch just before serving:** The caramel topping is best when freshly torched for maximum crunch.
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### Why You’ll Love It:
This Crème Brûlée Cheesecake isn’t just a dessert—it’s an experience. Each bite offers layers of texture and flavor, from the buttery crust to the creamy filling and the satisfying crunch of burnt sugar. It’s elegant, impressive, and surprisingly easy to make with the right technique.
Whether you’re a cheesecake lover or a crème brûlée purist, this hybrid dessert is bound to win you over.
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