Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup granulated sugar for topping
Feel free to tweak the crust by substituting digestive biscuits or adding a pinch of cinnamon. Remember, home cooking is all about making it your own!
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly.
- Combine the graham cracker crumbs and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy, about 3 minutes. Remember, when I was a kid, my mom always said the secret to a good cheesecake is in the mixing—don’t rush it!
- Add the vanilla extract and mix until combined. Add the eggs one at a time, mixing well after each addition.
- Blend in the heavy cream and sour cream until the batter is smooth. Pour over the crust.
- Bake in preheated oven for about 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour. This helps prevent cracking.
- Refrigerate for at least 4 hours or overnight for best results.
- Before serving, sprinkle the remaining 1/4 cup of sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it’s golden brown and crispy. If you don’t have a torch, broil in the oven for 2-3 minutes, keeping a close eye to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crème Brûlée Cheesecake, recipe, cooking, food
