Servings: 10 people
Calories: 350kcal
Cost: $20
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Springform Pan
- Kitchen Torch
Ingredients
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- 3 tablespoons sugar for crust
- 32 oz cream cheese, at room temperature 4 packages (8 oz each)
- 1¼ cups granulated sugar for filling
- 4 large eggs
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons sugar for caramelizing
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Mix graham cracker crumbs, melted butter, and 3 tablespoons of sugar until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the room temperature cream cheese and 1¼ cups granulated sugar until smooth.
- Add eggs one at a time, mixing until just combined after each addition.
- Pour in heavy cream and vanilla extract, mixing until smooth but not overbeaten.
- Pour the filling over the crust and tap the pan gently to remove air bubbles.
- Bake for 55 to 65 minutes until edges are set and center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from the oven and cool completely on the counter, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle 2 tablespoons of sugar evenly over the top.
- Use a kitchen torch to caramelize the sugar until it bubbles and turns amber.
Notes
Ensure all ingredients are at room temperature for best results. Be patient during the cooling and setting stages to avoid cracks in the cheesecake. Use a kitchen torch for perfect caramelization; it's a worthwhile investment for future desserts. Experiment with flavors by adding lemon zest, mascarpone cheese, or even chocolate for different variations. Store leftovers in an airtight container for 5-7 days but avoid torching the sugar topping until serving.
Nutrition
Calories: 350kcal | Carbohydrates: 34g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 250mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
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