Ezoic
Combine graham cracker crumbs, melted butter, and sugar in a bowl.
Press the mixture firmly into the bottom of a springform pan.
Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
Make the Cheesecake Filling:
In a large bowl, beat cream cheese with an electric mixer until smooth.
Gradually add sugar, flour, and salt, beating until well combined.
Beat in eggs one at a time, mixing until just incorporated.
Stir in heavy cream and vanilla extract.
Pour the batter into the cooled crust.
Bake the Cheesecake:
Place the springform pan in a water bath (optional but recommended).
To create a water bath, place the springform pan in a larger baking pan.
Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
Bake for 50-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and leave the cheesecake inside for another hour to cool slowly.
Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or preferably overnight.
Make the Creme Brulee Topping:
Sprinkle 1 tablespoon of sugar evenly over the top of each serving of cheesecake.
Use a kitchen torch to caramelize the sugar until golden brown and bubbly.
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