NYC Cheesecake with Brûléed Topping

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New York-style cheesecake is the king of all cheesecakes: dense yet creamy, luxuriously rich, and elegantly simple. This version takes it one step further with a brûléed topping that adds a crisp, caramelized finish to every slice. If you’re looking to impress at a dinner party or treat yourself to a restaurant-quality dessert at home, this recipe delivers.

What makes NYC cheesecake so iconic is its texture. It’s thick and velvety, with a slight tang from cream cheese and sour cream. The base is a classic graham cracker crust that balances the richness of the filling. And that topping? Think crème brûlée meets cheesecake—a caramelized sugar crust that crackles with every forkful.

This recipe uses a water bath to ensure even baking and a smooth surface with no cracks. It also includes tips to help even beginners master this show-stopping dessert.

While cheesecakes require some time and patience, the payoff is huge. This is a dessert you can make ahead, chill overnight, and brûlée just before serving for maximum wow factor.

Best of all, the ingredients are straightforward: cream cheese, sugar, eggs, sour cream, and vanilla. The technique is where the magic happens.

Whether you’re celebrating something special or just really craving cheesecake, this NYC classic hits every mark.

Servings:

Makes 12 slices

Time:

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Chill Time: 4 hours (preferably overnight)
• Total Time: 5 hours 40 minutes

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 2 tbsp granulated sugar
• 6 tbsp unsalted butter, melted

For the Filling:

• 4 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 4 large eggs

For the Brûléed Topping:

• 1/4 cup granulated sugar (for topping)

Instructions:

1. Preheat oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan in foil to prepare for a water bath.
2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan. Bake for 10 minutes, then cool.
3. Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in sour cream and vanilla.
4. Add eggs one at a time, mixing on low speed and scraping the bowl between additions.
5. Pour the filling over the cooled crust. Tap the pan on the counter to release air bubbles.
6. Place the pan in a larger baking dish and pour hot water into the dish halfway up the sides of the springform.
7. Bake for 1 hour and 10 minutes, or until the center is slightly jiggly.
8. Turn off oven, crack the door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
9. Before serving, make the brûléed topping: Sprinkle sugar evenly over the top and use a kitchen torch to melt and caramelize the sugar until golden and crisp.

Tips:

• Use room temperature ingredients for a smooth batter.
• Don’t overmix once the eggs are added to prevent cracks.
• A water bath helps prevent uneven baking and cracking.
• For the best brûlée, sprinkle sugar in a thin, even layer and use a steady hand with the torch.

Why You’ll Love This Recipe:

This NYC Cheesecake is ultra-rich, creamy, and beautifully balanced. The brûléed sugar topping adds an unexpected crunch that elevates it to gourmet territory. It’s the kind of dessert that makes people pause and savor every bite.

Creamy, classic New York cheesecake meets the crackly sweetness of brûlée in this indulgent showstopper. It’s everything you love about cheesecake—plus a little something extra.