- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1/2 cup thick cream
- 1/4 cup sugar (for burnt topping)
Turn the oven on and set it to 350°F (175°C).
Put parchment paper in a 9-by-13-inch baking pan.
Mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter in a small bowl.
Press the mixture down into the pan’s bottom.
Beat the cream cheese until it is smooth in a bowl.
Add 1 cup of sugar and vanilla extract, and keep beating until everything is mixed together.
Add the eggs one by one, making sure each one is well mixed in before adding the next.
Add the thick cream and mix.
Pour the cheesecake mixture into the pan on top of the graham cracker crust.
Bake for 40 to 45 minutes, or until the edges are set but the middle is still slightly moving.
Take the cake out of the oven and let it cool down until it is room temperature.
Cover and put in the fridge for at least 2 hours or overnight.
Once the cake has cooled, take it out of the pan and cut it into bars.
Spread out 1/4 cup sugar on top of the bars.
Move the flame back and forth over the sugar with a kitchen torch until the sugar melts and turns golden brown.