For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
For the Crème Brûlée Topping:
- 1/2 cup granulated sugar (for caramelizing)
- 1/4 cup brown sugar (optional, for extra flavor)
Instructions:
- Prepare the Crust: Preheat oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing well. Blend in sour cream and heavy cream. Pour over crust.
- Bake: Place pan in a water bath and bake for 60-70 minutes, until the center is set. Cool to room temperature, then refrigerate for at least 4 hours.
- Add Topping: Sprinkle granulated sugar evenly over the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. Optionally, mix in brown sugar for added flavor.
- Serve: Let sit for a few minutes, then slice and enjoy!
Note: Ensure the cheesecake is fully chilled before caramelizing to avoid melting the filling.
