Creme Brulee Cheesecake (Printable Version)

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Filling

04 - 32 ounces full-fat cream cheese, softened
05 - 1 cup granulated sugar
06 - 1/4 teaspoon fine salt
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon caramel extract
09 - 10 large egg yolks
10 - 1 cup heavy cream

→ Topping

11 - 1/4 cup granulated sugar for caramelizing

→ Raspberry Sauce

12 - 1 cup fresh raspberries
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon lemon juice

# Step-by-Step Directions:

01 - Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan with foil. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into pan bottom. Bake 10 minutes. Cool.
02 - Beat softened cream cheese, sugar, salt, vanilla, and caramel extracts until smooth. Set aside.
03 - Heat heavy cream until warm but not boiling. Whisk egg yolks until pale. Slowly pour warm cream into yolks while whisking constantly. Fold mixture into cream cheese blend until smooth.
04 - Pour batter over crust. Place springform pan in larger roasting pan. Fill roasting pan with hot water halfway up sides. Bake at 325°F (163°C) until center barely jiggles, about 55–65 minutes.
05 - Remove roasting pan from oven. Let cheesecake cool completely in water bath. Dry pan exterior, cover tightly, refrigerate overnight.
06 - Blend raspberries, sugar, and lemon juice until smooth. Strain to remove seeds if desired. Set aside.
07 - Sprinkle granulated sugar evenly over chilled cheesecake surface. Use kitchen torch to melt sugar until golden and crisp. Serve immediately with raspberry sauce.

# Helpful Notes:

01 - Use full-fat cream cheese softened to room temperature to ensure a smooth batter without lumps.
02 - Chilling cheesecake overnight allows it to firm up properly for clean slicing.
03 - Maintain hot water in roasting pan during baking to prevent cracks and ensure even cooking.
04 - If heavy cream overheats, let it cool 5 minutes before tempering eggs to avoid scrambling.
05 - For a chocolate twist, fold 4 tablespoons cocoa powder and 1 cup chocolate chips into the filling before baking.

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