The Crème Brûlée Cheesecake That Will Make You Forget Everything Else

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8-10 minutes, then cool slightly.
2. 2

   In a large bowl, beat softened cream cheese until smooth. Gradually add 1 cup granulated sugar, beating until just combined. Beat in eggs one at a time until just incorporated. Stir in vanilla extract and sour cream.
3. 3

   Pour cheesecake filling over the cooled crust. Place springform pan in a larger roasting pan. Pour hot water into the roasting pan to create a water bath, coming halfway up the sides of the springform pan.
4. 4

   Bake for 50-60 minutes, or until edges are set but center still wobbles slightly. Turn off oven, crack door, and leave cheesecake inside for 1 hour. Remove, cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
5. 5

   For the pastry cream: Whisk milk, ½ cup granulated sugar, and egg yolks in a medium saucepan over medium heat. Whisk constantly until thickened (8-10 minutes). Remove from heat, stir in cornstarch until dissolved, then butter and vanilla. Strain through a sieve. Press plastic wrap directly onto surface and refrigerate for at least 2 hours.
6. 6

   Once cheesecake and pastry cream are chilled, spread pastry cream evenly over the cheesecake. Refrigerate for 30 minutes.
7. 7

   Just before serving, sprinkle turbinado sugar evenly over the pastry cream. Use a kitchen torch to caramelize the sugar until melted and amber. Allow to cool and harden for a few minutes before slicing and serving.