Crème Brûlée Cheesecake: The Perfect Fusion of Two Classic Desserts

Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream and sugar, and continue to beat until well combined.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and heavy cream, and then add the cornstarch. Beat until smooth and well-combined.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the Cheesecake:

Place the springform pan in the oven and bake for 45-50 minutes, or until the center is set but still slightly wobbly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour. Afterward, remove from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Crème Brûlée Topping:

Once the cheesecake is fully chilled, sprinkle an even layer of granulated sugar over the top.
Using a kitchen torch, caramelize the sugar until it turns golden and crispy. If you don’t have a kitchen torch, you can place the cheesecake under the broiler in your oven for 2-3 minutes, watching closely to avoid burning the sugar. The goal is to create a crunchy, amber-colored sugar topping.
Serve:

Let the caramelized sugar topping cool for a few minutes before slicing the cheesecake. Serve chilled for the best experience.
Serving and Storage Tips: