NYC Cheesecake with Brûléed Topping

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.

Print Recipe

Prep Time 30

Cook Time 1 10

Chilling Time 4

Total Time 5 40

Servings 12

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

Preheat oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan in foil to prepare for a water bath.
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.
Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in sour cream and vanilla.
Add eggs one at a time, mixing on low speed and scraping the bowl between additions.
Pour the filling over the cooled crust. Tap the pan on the counter to release air bubbles.
Place the pan in a larger baking dish and pour hot water into the dish halfway up the sides of the springform.
Bake for 1 hour and 10 minutes, or until the center is slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
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.

Notes

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.