cheesecake con creme brûlée

• 3/4 cup (180ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• 5 large egg yolks
• 1/4 cup (50g) granulated sugar (for topping)

Instructions:

1. Prepare the Crust:

1. Preheat the oven to 325°F (163°C).
2. Mix the graham cracker crumbs and melted butter until well combined.
3. Press the mixture firmly into the bottom of a springform pan to form an even crust.
4. Bake for 10 minutes, then let it cool completely.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the vanilla extract, and mix until combined.
3. Add the eggs one at a time, mixing each until just combined.
4. Finally, add the heavy cream and mix until smooth.
5. Pour the cheesecake filling over the cooled crust and smooth the top.

3. Bake the Cheesecake:

1. Place the cheesecake in a water bath by wrapping the outside of the springform pan with aluminum foil and placing it in a larger pan filled with hot water (about halfway up the sides of the springform pan).
2. Bake at 325°F (163°C) for 60–70 minutes or until the center is set but still slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool for an hour before removing it.
4. Cover and refrigerate the cheesecake for at least 4 hours or overnight.

4. Prepare the Crème Brûlée Topping:

1. In a saucepan, heat the heavy cream and vanilla bean (or vanilla extract) over medium heat until just simmering. Remove from heat and let it cool slightly.
2. In a mixing bowl, whisk the egg yolks and sugar until pale and thick.
3. Gradually pour the warm cream into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (do not boil).
5. Pour the mixture over the chilled cheesecake and refrigerate for 1-2 hours.

5. Caramelize the Sugar:

1. Sprinkle a thin layer of sugar evenly over the top of the cheesecake.
2. Use a kitchen torch to caramelize the sugar until golden and crisp.
3. Allow the sugar to harden for a few minutes before serving.

🍰 Tips for the Best Cheesecake:

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and heavy cream are at room temperature for a smooth filling.
• Slow Cooling: Cooling gradually helps avoid cracks in the cheesecake.
• Crème Brûlée Topping: Refrigerate the cheesecake after adding the topping to let it set fully before torching.

This rich and creamy cheesecake with a crackly crème brûlée topping will be a hit at any gathering! Enjoy! 🧑‍🍳