- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating well after each addition.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger baking pan. Pour hot water into the larger pan to come about halfway up the sides of the springform pan, creating a water bath.
- Bake in the preheated oven for 55-60 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight.
- Add the Crème Brûlée Topping:
- Before serving, evenly sprinkle the 1/4 cup of granulated sugar over the top of the chilled cheesecake.
- Use a kitchen torch to carefully melt and caramelize the sugar until it forms a crispy, golden brown crust. Alternatively, place the cheesecake under a broiler for a few minutes, watching closely to prevent burning.
- Serve:
- Allow the caramelized sugar to cool and harden for a few minutes before slicing and serving.
Enjoy your cheesecake alla crème brûlée, where each bite delivers the smoothness of cheesecake with the satisfying crunch of caramelized sugar!
