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