Ingredients:

  • 1½ cups (180g) Graham cracker crumbs
  • 1/3 cup (75g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • 1/4 tsp (1.5g) Salt
  • 24 oz (680g) Full-fat cream cheese, room temperature
  • 3/4 cup (150g) Granulated sugar
  • 3 Large eggs, room temperature
  • 2 Large egg yolks, room temperature
  • 1 tbsp (15ml) Vanilla bean paste
  • 1/2 cup (120g) Sour cream, room temperature
  • 1 tsp (5g) Lemon juice
  • 1/4 cup (50g) Superfine sugar

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Combine 1½ cups (180g) graham cracker crumbs, 1/3 cup (75g) melted unsalted butter, 2 tbsp (25g) granulated sugar, and 1/4 tsp (1.5g) salt in a bowl until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring the edges are evenly coated.
  4. Bake the crust for 10 minutes, then set aside to cool completely.
  5. Lower the oven temperature to 300°F (140°C).
  6. Beat 24 oz (680g) room-temperature cream cheese and 3/4 cup (150g) granulated sugar on medium-low speed until completely smooth and devoid of lumps.
  7. Incorporate 3 large eggs and 2 large egg yolks one at a time, mixing just until combined.
  8. Fold in 1 tbsp (15ml) vanilla bean paste, 1/2 cup (120g) sour cream, and 1 tsp (5g) lemon juice until the batter is a uniform, pale gold color.
  9. Pour the filling over the cooled crust and smooth the top with an offset spatula.
  10. Bake at 300°F (140°C) for 60–70 minutes until the edges are set, but the center still has a slight, gelatinous wobble.
  11. Turn off the oven and crack the door open, letting the cake cool inside for one hour.
  12. Refrigerate the cheesecake for at least 6 hours.
  13. Just before serving, sprinkle a thin, even layer of 1/4 cup (50g) superfine sugar across the top of the chilled cake.
  14. Using a kitchen torch, move in small circular motions, melting the sugar until it bubbles and turns a chestnut brown brown.
  15. Allow the sugar to harden for 2–3 minutes before slicing.