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Preheat your oven to 325°F (160°C).
Mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a springform pan to form the crust.
In a large bowl, beat the softened cream cheese until smooth.
Add sugar and continue beating until creamy.
Beat in the eggs one at a time, mixing well after each addition.
Slowly add the heavy whipping cream and blend until fully incorporated.
Pour the filling over the crust in the pan.
Bake for about 50-60 minutes or until the edges are set but the center slightly jiggles.
Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Before serving, sprinkle sugar evenly on top and caramelize it with a kitchen torch until golden and crisp.
Serving and Storage Tips
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