Delicious Crème Brûlée Cheesecake Recipe

Begin by preheating your oven to 180°C (350°F). In a mixing bowl, combine the shortbread cookies, brown sugar, and melted butter until evenly mixed. You want the mixture to resemble wet sand.

Press this mixture firmly into the bottom of a springform pan to create a crust. Bake for **10 minutes** until lightly golden. After baking, wrap the bottom of the pan in foil to prevent water from seeping in later.

In a separate bowl, beat together the cream cheese and sugar until smooth. Add the heavy cream and mix until fully incorporated.

Next, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla paste for added flavor.

In a saucepan, combine the eggs and sugar, whisking them together. Heat the heavy cream with the vanilla until it just starts to simmer.

Slowly pour the hot cream into the egg mixture while whisking continuously to prevent scrambling the eggs. Return this mixture to the saucepan and cook over low heat while stirring until it thickens.

Once thickened, remove from the heat and incorporate the cream cheese mixture until perfectly smooth.

Pour the cheesecake filling over the cooled cookie crust in the springform pan. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.

Bake the cheesecake at **115°C (240°F)** for approximately **1.5 hours**. Once done, turn off the oven and leave the cheesecake inside for an additional hour for it to set properly.

After cooling, transfer the cheesecake to the refrigerator and chill it overnight for best flavor and texture development. Before serving, sprinkle a thin layer of sugar over the top and use a kitchen torch to caramelize it for that signature crème brûlée finish.

Enjoy your homemade delicious Crème Brûlée Cheesecake!