Ingredients
For the crust:
• 1 ½ cups graham cracker crumbs (or gluten-free cookies)
• ¼ cup melted butter or coconut oil
• 2 tbsp brown sugar
For the filling:
• 24 oz cream cheese, softened (3 blocks)
• ¾ cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• ¼ tsp salt
For the brûlée topping:
• ¼ cup granulated sugar (for torching)
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- Make the crust: Mix graham crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake 8 minutes. Cool slightly.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Beat in vanilla, sour cream, and salt until silky.
- Pour over crust.
- Place pan in a larger baking dish. Fill dish with hot water halfway up the sides (water bath).
- Bake 50–60 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack door open, and let cool inside for 1 hour. Remove and chill 4+ hours (or overnight).
- Add the brûlée top: Just before serving, sprinkle ¼ cup sugar evenly over the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. Let harden 1–2 minutes.
✨ Serve chilled—each bite has a satisfying crack!
💡 No torch? Broil on high 3–5 inches from heat for 1–2 mins—watch closely!
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 1 hr , Total Time : 6 hrs (includes chilling) , Servings : 10 slices , Calories : 360 , Net Carbs: 30g , Fats: 24g , Protein: 7g