Crème Brûlée Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups (150 g) graham cracker crumbs (or digestive biscuit crumbs)
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, melted
• 1/2 teaspoon cinnamon (optional)

For the Cheesecake Filling:

• 3 (8 oz) packages (675 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional, for extra tang)
• 3 large eggs, at room temperature
• 1/2 cup (120 ml) sour cream
• 1/2 cup (120 ml) heavy cream

For the Crème Brûlée Topping:

• 1/4 cup (50 g) granulated sugar (for caramelizing)

Instructions:

Step 1: Prepare the Crust

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C).
2. Mix the Crust:
   • In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
   • Add the melted butter and stir until the crumbs are evenly coated and the mixture holds together when pressed.
3. Press the Crust:
   • Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form a tight, even crust.
4. Bake the Crust:
   • Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and set aside to cool while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

1. Beat the Cream Cheese:
   • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
2. Add Sugar and Flavorings:
   • Add the granulated sugar, vanilla extract, and lemon juice (if using). Beat until well combined.
3. Add Eggs:
   • Add the eggs one at a time, mixing on low speed after each addition, just until incorporated. Be careful not to overmix.
4. Add Sour Cream and Heavy Cream:
   • Mix in the sour cream and heavy cream until smooth and creamy.
5. Pour the Filling:
   • Pour the cheesecake filling over the cooled crust in the springform pan.
6. Bake the Cheesecake:
   • Place the cheesecake in the oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly (the cheesecake will firm up as it cools). Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Then, remove it from the oven and let it cool completely at room temperature.
7. Chill:
   • Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to fully set.

Step 3: Add the Crème Brûlée Topping

1. Prepare the Sugar:
   • Once the cheesecake has set and you’re ready to serve, sprinkle the granulated sugar evenly over the top of the cheesecake in a thin, even layer.
2. Caramelize the Sugar:
   • Using a kitchen torch, caramelize the sugar by moving the flame back and forth over the surface until it turns golden brown and forms a crispy, hard caramel crust. Be careful not to burn it. Alternatively, you can place the cheesecake under a broiler for 2-3 minutes, watching closely to prevent burning.
3. Let the Topping Set:
   • Allow the caramelized sugar to harden for a few minutes before slicing and serving.

Step 4: Serve

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