Ingredients:

  • 8 oz (225 g) Digestive Biscuits or Graham Crackers, finely ground
  • 2 Tbsp (30 g) Granulated Sugar (for crust)
  • 6 Tbsp (85 g) Unsalted Butter, melted
  • 1/4 tsp Salt
  • 32 oz (900 g) Full-Fat Cream Cheese, room temperature
  • 1 1/4 cups (250 g) Caster Sugar (Fine Granulated Sugar) (for filling)
  • 3 large Eggs, room temperature
  • 3 large Egg Yolks, room temperature
  • 1/2 cup (120 ml) Heavy Cream (Double Cream), room temperature
  • 1 Tbsp (15 ml) Pure Vanilla Bean Paste or Extract
  • 1 tsp (5 ml) Fresh Lemon Juice (optional)
  • 1/4 cup (50 g) Granulated Sugar or Turbinado Sugar (for topping)

Instructions:

  1. Prepare the Oven and Pan: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
  2. Wrap the Pan: Wrap the exterior of the springform pan tightly with 2–3 layers of heavy-duty aluminum foil to waterproof it for the water bath (Bain-Marie).
  3. Make the Crust: Combine crushed biscuits/crackers, 2 Tbsp sugar, melted butter, and salt until mixture resembles wet sand. Press evenly into the bottom and slightly up the sides of the prepared pan.
  4. Par-Bake: Bake the crust for 10 minutes. Let it cool completely while preparing the filling.
  5. Mix Cream Cheese: Using a stand mixer with a paddle attachment, beat the room-temperature cream cheese on medium-low speed until perfectly smooth and lump-free (about 3 minutes).
  6. Add Sweetener: Scrape down the bowl. Add the caster sugar and beat until just combined. Crucially, do not over-mix, as excess air causes cracking.
  7. Incorporate Eggs and Yolks: Add the whole eggs one at a time, beating just until the yellow disappears. Follow with the egg yolks and lemon juice.
  8. Finish the Base: Gently stir in the heavy cream and vanilla paste/extract using a rubber spatula. Mix only until streaks disappear.
  9. Pour and Prepare Water Bath: Pour the filling over the cooled crust. Place the wrapped springform pan inside a large roasting pan. Carefully fill the roasting pan with boiling hot water until the water reaches about halfway up the sides of the springform pan.
  10. Bake: Carefully transfer the water bath setup to the preheated oven. Bake for 70–85 minutes. The edges should be set, but the center (about 2 inches wide) should still have a slight wobble.
  11. Cool Slowly: Turn off the oven. Prop the oven door open slightly and allow the cheesecake to cool inside the warm oven for 1 hour. This prevents rapid temperature shock and cracking.
  12. Chilling: Remove the cheesecake from the water bath and remove the foil. Chill in the refrigerator, uncovered, for a minimum of 6 hours, or ideally overnight, until fully firm.
  13. The Brûlée Finish: Once chilled, run a thin knife around the edge before releasing the springform ring. Evenly sprinkle the surface with the remaining 1/4 cup of sugar.
  14. Torch and Set: Using a kitchen blowtorch, move the flame quickly and steadily across the sugar until it melts and turns a deep amber colour. Immediately place the finished cheesecake back in the refrigerator for 15–20 minutes to allow the caramel crust to cool and harden completely before slicing.