Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 oz (675 g) full-fat cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 3 to 4 tablespoons granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool.
- Beat cream cheese until smooth. Gradually add 1 cup sugar and beat until combined.
- Add eggs one at a time, mixing gently after each.
- Stir in vanilla extract and sour cream until smooth.
- Pour filling over crust and smooth the top.
- Bake for 55-65 minutes until mostly set with a slight jiggle in the center.
- Cool completely at room temperature. Refrigerate at least 4 hours or overnight.
- Before serving, sprinkle 3 to 4 tablespoons sugar evenly on top. Caramelize with a kitchen torch or under a broiler until golden and crisp.
Notes
Ensure cream cheese is softened for smooth mixing.
Avoid overmixing to prevent cracking.
Use a water bath or baking sheet to protect the cheesecake from direct heat if preferred.
Chill thoroughly to allow the cheesecake to set fully.
Caramelize sugar just before serving for the best texture.
- Prep Time: 20
- Cook Time: 65