Crème Brûlée Cheesecake

For the Crust:

For the Cheesecake Filling:

For the Crème Brûlée Topping:

1. Prepare the Crust:

Preheat your oven to 325°F (163°C).
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
Press the mixture into the bottom of a 9-inch (23cm) springform pan. Use the bottom of a glass to flatten it evenly.
Bake for 10 minutes, then let cool.

2. Make the Cheesecake Filling:

In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the heavy cream, vanilla extract, vanilla bean paste (if using), and salt until fully incorporated. Avoid overmixing.
Pour the filling over the crust.

3. Bake the Cheesecake:

Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
Bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Add the Crème Brûlée Topping:

Sprinkle an even layer of granulated sugar over the top of the chilled cheesecake.
Use a kitchen torch to caramelize the sugar until golden and crisp. If you don’t have a torch, you can broil the cheesecake briefly in the oven, watching closely to prevent burning.
Let the caramelized sugar cool and harden before serving.

Ensure all ingredients are at room temperature for a smooth filling.
If using the oven for caramelizing, chill the cheesecake again before serving, as broiling can slightly warm the top.

Enjoy your creamy, indulgent Crème Brûlée Cheesecake!