Description
A delightful fusion of creamy cheesecake and crunchy caramelized sugar, perfect for any occasion.
Ingredients
Scale
- 3 8-ounce packages cream cheese, softened
- 3 large eggs
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup sour cream
- 1 tablespoon vanilla extract
- ¼ cup granulated sugar (for topping)
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 325°F (163°C); prepare a 9-inch springform pan by greasing it and wrapping it in foil for a water bath.
- Combine graham cracker crumbs with melted butter and press into the base of the pan. Bake for 10 minutes and let cool.
- Beat cream cheese until smooth, add sugar, sour cream, and vanilla extract, mixing well.
- Incorporate eggs one at a time on low speed.
- Pour the filling over the cooled crust in the springform pan placed in a larger roasting pan.
- Add hot water to the roasting pan halfway up the sides of the springform pan.
- Bake for 50-60 minutes, until the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle granulated sugar on top and caramelize with a kitchen torch until golden.
- Slice and enjoy.
Notes
For sugar substitutes, consider using stevia or monk fruit for a lower-calorie option. Store leftovers covered in the fridge for up to 5 days, or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg