Step 1: Preheat the Oven and Prepare the Crust

Start by preheating your oven to 350°F (177°C). While the oven is heating up, pour water into a small pot, as you will need it for the water bath later. Prepare your 9-inch springform pan by greasing and lining the bottom with parchment paper. You can also line the sides of the pan for easier removal, but this step is optional.

To make the graham cracker crust, crush the graham crackers into fine crumbs. If you have a food processor, this will make the job quick and easy. If not, you can place the crackers in a ziplock bag and use a rolling pin to crush them into crumbs. Once the crumbs are fine, combine them with the melted butter and granulated sugar in a bowl. Mix until the crumbs are evenly coated with butter.

Press the graham cracker mixture firmly into the bottom of the prepared springform pan, making sure it’s compact and even. Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool on a wire rack. This will give the crust time to set while you prepare the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

Now it’s time to make the creamy cheesecake filling. In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until it’s smooth and creamy. Make sure the cream cheese is at room temperature to avoid lumps. Add the granulated sugar and continue mixing until fully incorporated and the mixture is glossy.

Next, add the sour cream, heavy cream, vanilla bean paste, and salt. Mix until smooth and well combined. The vanilla bean paste gives this cheesecake a rich, authentic vanilla flavor, but if you don’t have it, you can substitute with vanilla extract.

Once the mixture is smooth, it’s time to add the eggs. Add the eggs and the egg yolk, one at a time, mixing gently after each addition. Be careful not to overmix the batter—this is key to preventing cracks in the cheesecake. The batter should be creamy and smooth.

Step 3: Set Up the Water Bath

To ensure your cheesecake bakes evenly and doesn’t crack, we’ll use a water bath. Take a 10-inch cake pan and place your springform pan inside it. This will help create a barrier and prevent water from leaking into your cheesecake. Then, place the entire setup into a large roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.

This water bath will allow the cheesecake to bake gently, ensuring a creamy texture and preventing it from drying out. Be cautious when handling the pan—it will be heavy once the water is added.

Step 4: Bake the Cheesecake

Carefully place the roasting pan with the cheesecake into the preheated oven and bake for 65-75 minutes. The cheesecake is done when the edges are set, and the center still has a slight jiggle to it. It’s important not to overbake the cheesecake, as this can result in cracks and a dry texture.

Once the cheesecake is done, turn off the oven and crack the oven door. Leave the cheesecake inside for 1 hour to cool gently. This step is crucial for preventing cracks from forming.

Step 5: Cool the Cheesecake

After the hour has passed, remove the cheesecake from the oven and carefully remove the water bath. Let the cheesecake cool on a wire rack at room temperature for an additional hour. Once cooled, run a butter knife around the edges of the cheesecake to loosen it from the pan.

Cover the cheesecake with plastic wrap and refrigerate it for at least 8 hours or overnight. The cheesecake needs time to set and chill, so don’t skip this step. The longer the cheesecake chills, the better the flavor will develop.

Step 6: Brulee the Top

Once the cheesecake is fully chilled, it’s time to add the signature creme brulee topping. Sprinkle an even layer of granulated sugar over the top of the cheesecake. For best results, use superfine sugar, which melts more evenly when caramelized.

Using a culinary torch, gently caramelize the sugar until it forms a golden-brown, crispy crust. Move the torch in slow, sweeping motions to ensure the sugar melts evenly. If you don’t have a culinary torch, you can use your oven’s broiler, but a torch gives you more control over the process.

If the cheesecake has softened slightly during this step, return it to the fridge for 15-20 minutes to let the topping set before serving.

Step 7: Serve and Enjoy

Once the caramelized sugar has cooled and hardened, slice the cheesecake into 12 servings. It’s perfect as is, but you can top each slice with fresh fruit, such as raspberries, strawberries, or blueberries, for a burst of color and flavor.