Crème Brûlée Cheesecake

Ingredients:

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tablespoons granulated sugar

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup heavy cream
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch (optional, for stability)

For the Topping

• 3–4 tablespoons granulated sugar (for torching)

Instructions:

1. Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
3. Press the crust firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth.
5. Add the eggs one at a time, mixing on low speed.
6. Add heavy cream, vanilla extract, and cornstarch. Mix until smooth and creamy.
7. Pour the filling over the crust.
8. Place the pan in a larger roasting pan and pour hot water around it to create a water bath.
9. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and let the cheesecake cool inside for 1 hour.
11. Remove from the oven, cool completely, then refrigerate for at least 4 hours or overnight.
12. Before serving, sprinkle a thin, even layer of sugar on top of the cheesecake.
13. Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
14. Allow the topping to harden for 3–5 minutes, then slice and serve.