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Ingredients:
For the Crust:
– 1 ½ cups graham cracker crumbs
– ¼ cup sugar
– 1/3 cup melted butter
For the Cheesecake:
– 3 packages (8 oz each) cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 2 teaspoons cornstarch
– 1 cup sour cream
For the Crème Brûlée Topping:
– 1/2 cup heavy cream
– 1 tablespoon vanilla extract
– 2 tablespoons granulated sugar
Directions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat the softened cream cheese until smooth. Add the sugar and beat until combined.
4. Add the eggs one at a time, mixing after each addition. Stir in vanilla extract and cornstarch until smooth.
5. Pour the cheesecake batter into the prepared crust. Bake for 50-60 minutes, or until the center is set and the top is lightly browned.
6. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours, or overnight.
7. In a small saucepan, heat the heavy cream and vanilla extract over medium heat until just simmering.
8. Pour the warm cream over the cheesecake and spread evenly. Sprinkle the sugar over the top, then use a kitchen torch to caramelize the sugar until golden and crispy.
9. Let the cheesecake set for another 30 minutes before serving.
Prep Time: 25 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 5 hours 35 minutes
Kcal: 450 kcal per slice | Servings: 12 slices
