Description
A rich, creamy cheesecake topped with a hard, crackly layer of caramelized sugar, combining two classic desserts.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Let it cool slightly.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add 1 1/2 cups sugar, vanilla extract, vanilla bean paste, and salt. Beat until just combined.
- Add the eggs one at a time, mixing on low speed after each addition until incorporated. Do not overmix.
- Gently mix in the sour cream and heavy cream until the batter is smooth.
- Pour the cheesecake batter over the cooled crust. Place the foil-wrapped pan on a baking sheet. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven. Prop the oven door open slightly with a wooden spoon and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, sprinkle an even layer of the remaining 1/2 cup sugar over the top of the chilled cheesecake.
- Use a kitchen torch to melt and caramelize the sugar until it forms a dark amber, hard crust. Work quickly to avoid heating the cheesecake underneath.
- Let the caramelized sugar cool and harden for about 5 minutes before slicing and serving.
Notes
- To achieve a smooth texture without a water bath, cool the cheesecake slowly inside the turned-off oven.
- If you do not have a kitchen torch, you can place the sugar-topped cheesecake under a hot broiler for 1-2 minutes, watching constantly to prevent burning.
- Use high-quality vanilla bean paste for the best flavor in the filling.
- Prep Time: 25 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg