- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
- Mix the Crust Ingredients: Combine the graham cracker crumbs and sugar in a mixing bowl. Stir in the melted butter until the mixture resembles damp sand.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Use the back of a measuring cup for a smooth surface. Bake for 10 minutes, then set aside to cool while you prepare the filling.
Step 2: Create the Cheesecake Filling
- Beat the Cream Cheese: Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl to ensure an even texture.
- Add Sugar and Flavoring: Gradually add the sugar and continue mixing until fully incorporated. Add the vanilla extract, almond extract (if using), and salt.
- Incorporate the Eggs: Add the eggs one at a time, beating on low speed after each addition. Avoid overmixing to prevent air bubbles.
- Blend in the Cream: Slowly pour in the heavy cream, mixing on low speed until the batter is velvety and smooth.
Step 3: Bake the Cheesecake
- Prepare a Water Bath: Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan.
- Pour and Bake: Pour the cheesecake filling over the crust, smoothing the top with a spatula. Add hot water to the roasting pan, filling it halfway up the sides of the springform pan.
- Bake: Bake at 325°F (160°C) for 75-90 minutes, or until the edges are set and the center wobbles slightly when gently shaken.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This prevents cracks. Remove from the water bath and cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
Step 4: Prepare the Crème Brûlée Topping
- Sprinkle the Sugar: Just before serving, sprinkle an even layer of granulated sugar (about 2 tablespoons) over the top of the chilled cheesecake.
- Caramelize the Sugar: Use a kitchen torch to melt and caramelize the sugar. Move the torch in small circles to evenly brown the sugar without burning it. Allow the sugar crust to cool and harden for 1-2 minutes.Tip: If you don’t have a torch, place the cheesecake under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
Presentation and Serving
- Slice the cheesecake with a sharp knife warmed under hot water and dried between cuts for clean slices.
- Garnish with fresh berries or a dollop of whipped cream for an added touch of elegance.
Storage Tips
- Store leftovers (if any!) in an airtight container in the refrigerator for up to 4 days.
- For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before enjoying.
Why You’ll Love This Recipe
This Crème Brûlée Cheesecake is a showstopper at any gathering. The creamy, rich cheesecake contrasts perfectly with the crunchy caramelized topping, creating a harmony of textures and flavors. It’s an impressive yet achievable dessert that’s sure to be the highlight of your culinary repertoire.