Instructions:
Preheat the Oven: Preheat your oven to 325°F (160°C).
Make the Crust:
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake for 10 minutes, then remove and let it cool.
Prepare the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
Gradually add the sugar and continue beating until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, heavy cream, and sour cream until smooth.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Tap the pan gently on the counter to remove air bubbles.
Bake:
Place the cheesecake in the preheated oven and bake for approximately 60-70 minutes, or until the center is set but slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour, allowing it to cool gradually.
Cool the Cheesecake:
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate for at least 4 hours, or overnight.
Caramelize the Topping:
Before serving, sprinkle an even layer of granulated sugar over the top of the cheesecake.
Use a kitchen torch to carefully caramelize the sugar until it melts and bubbles, forming a crispy layer. (If you don’t have a torch, you can place it under a broiler for 1-2 minutes; watch closely to avoid burning.)
Serve:
Once the sugar has cooled and hardened, slice the cheesecake and serve. Optionally, garnish with fresh berries.
Enjoy your delicious Crème Brûlée Cheesecake!
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