Description

A rich and creamy New York-style cheesecake featuring a graham cracker crust, a smooth vanilla bean filling, and a signature caramelized sugar top that shatters at the touch of a spoon.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
Pinch of salt
32 oz (900g) full-fat brick-style cream cheese, room temperature
1 cup (200g) granulated sugar
2 tablespoons vanilla bean paste (or 1 tablespoon vanilla extract)
4 large eggs, room temperature
1 cup (240g) full-fat sour cream
½ cup (120ml) heavy cream
2 tablespoons (15g) all-purpose flour
½ cup (100g) granulated white sugar (for topping)
Optional: Turbinado sugar for sparkle

Instructions

Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt until resembling wet sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while making the filling.
Beat room-temperature cream cheese on medium-low speed until completely smooth, scraping down sides as needed.
Add 1 cup sugar and vanilla bean paste; mix until combined.
Add sour cream and heavy cream; beat until smooth.
Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
Whisk in flour until just combined.
Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil.
Pour batter over the chilled crust and smooth the top.
Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches about an inch up the side of the springform pan.
Bake at 325°F for 60-70 minutes, until edges are set but the center jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from water bath and cool completely on a wire rack.
Refrigerate for at least 4 hours, preferably overnight.
Just before serving, sprinkle ½ cup granulated sugar evenly over the chilled cheesecake.
Use a kitchen torch to melt the sugar into a golden amber layer, moving the flame in slow circles.
Let the sugar harden for 2-3 minutes before slicing and serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. The water bath is essential for even cooking and preventing surface cracks. For best results, torch the sugar immediately before serving to maintain crunch.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 32
Sodium: 350
Fat: 28
Saturated Fat: 16
Carbohydrates: 42
Fiber: 1
Protein: 8

Keywords: crème brûlée cheesecake, dessert recipe, easy cheesecake, caramelized sugar top, springform pan dessert, make-ahead dessert