Step 1: Preheat the Oven and Prepare the Springform Pan

Start by preheating your oven to 350°F (177°C). This is the perfect temperature to ensure the cheesecake cooks slowly and evenly. Lightly grease the bottom of a 9-inch springform pan and line it with parchment paper for easy removal after baking. If you prefer, you can line the sides of the pan as well, but it’s not strictly necessary.

Step 2: Making the Graham Cracker Crust

In a food processor, pulse the graham crackers until you have mostly fine crumbs. If you don’t have a food processor, you can also place the graham crackers in a ziplock bag and crush them with a rolling pin. Once you have your crumbs, transfer them to a shallow dish and mix them with the granulated sugar. Next, pour in the melted butter and stir until the mixture clumps together. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust at 350°F (177°C) for about 10 minutes. Once done, remove the pan from the oven and let the crust cool completely on a cooling rack. This step ensures that the crust holds together once the cheesecake filling is added.

Step 3: Preparing the Crème Brûlée Cheesecake Filling

While the crust is cooling, it’s time to make the cheesecake filling. In the bowl of your stand mixer, beat the cream cheese on low speed until smooth and creamy. Scrape the sides of the bowl as needed to make sure everything is well-incorporated. Once the cream cheese is smooth, add the granulated sugar and continue beating on low speed until fully combined. This will give your cheesecake a smooth and glossy texture.

Next, add the sour cream, heavy cream, vanilla bean paste, and salt. Beat the mixture on low speed until everything is well combined. Make sure the batter is smooth and free of lumps. It’s important to use room temperature ingredients here to ensure a silky texture in the final cheesecake.

Step 4: Mixing in the Eggs

Now it’s time to add the eggs. Crack in the three eggs and one egg yolk, one at a time, mixing slowly on low speed after each addition. It’s important not to overmix at this stage, as this could lead to cracks in your cheesecake. Once all the eggs have been added, the batter should be smooth and creamy.

Step 5: Assembling the Cheesecake

Pour the cheesecake batter into the prepared graham cracker crust. Spread the batter evenly and smooth the top. Now, for a trick that ensures a perfectly smooth and even bake, place the springform pan inside a 10-inch cake pan to create a “water bath.” This step prevents the cheesecake from drying out and cracking. Fill the cake pan with hot water, ensuring it reaches halfway up the sides of the springform pan. Carefully transfer the pan to the preheated oven and bake for 65 to 75 minutes.

Step 6: Baking and Cooling

The cheesecake is done when the edges are set but the center still jiggles slightly, similar to jello. Turn off the oven, crack the oven door, and let the cheesecake cool for one hour inside the oven. This gradual cooling process prevents the cheesecake from cracking due to rapid temperature changes. After one hour, remove the cheesecake from the oven and the water bath, then let it cool on a rack at room temperature for another hour.

Once the cheesecake has cooled, cover it with plastic wrap and refrigerate it for at least 8 hours, or overnight. This resting period is crucial for allowing the cheesecake to fully set and develop its flavor.

Step 7: Caramelizing the Sugar Topping

When it’s time to serve the cheesecake, carefully remove it from the springform pan. For the crème brûlée topping, sprinkle the surface of the cheesecake evenly with a layer of granulated sugar (superfine sugar works best). Now, using a culinary torch, slowly heat the sugar in a sweeping motion until it melts and forms a golden-brown caramelized crust. If the cheesecake softens while torching, return it to the fridge for 15-20 minutes to reset the topping.

Step 8: Serve and Enjoy

Once the caramelized sugar has formed a perfect golden top, slice and serve your Crème Brûlée Cheesecake. It pairs beautifully with fresh berries or a drizzle of chocolate sauce if desired.