Assemble and Bake:
Pour the cheesecake batter over the prepared crust in the springform pan.
Place the springform pan inside the larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake for 80-85 minutes. The cheesecake should be set around the edges with a slightly jiggly center.
Cool the Cheesecake:
Turn off the oven, crack the oven door halfway, and let the cheesecake rest inside for about 10 minutes.
Remove the springform pan from the water bath and allow the cheesecake to rest on the counter for 20 minutes.
Run a greased butter knife gently around the edges of the cheesecake to loosen it from the pan.
Cool the cheesecake for 1 hour on the counter, then refrigerate for at least 4 hours, or overnight for best results.
Crème Brûlée Topping:
Once the cheesecake is fully chilled, remove the side of the springform pan.
Evenly spread super fine sugar over the top of the cheesecake.
Using a culinary blow torch, carefully melt the sugar until it turns golden brown and forms a crispy layer. Allow the topping to cool and set for about 5 minutes before slicing.
Prep Time: 25 minutes | Cook Time: 85 minutes | Chill Time: 4+ hours | Servings: 10-12
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