Crème Brûlée Cheesecake Bars (Print Version)

# Ingredients:

→ For the crust

01 - 9 whole graham crackers (135 grams)
02 - 5 tablespoons unsalted butter, melted (72 grams)

→ For the filling

03 - 16 ounces cream cheese, completely softened at room temperature (454 grams)
04 - 1 cup granulated sugar (200 grams)
05 - 1/4 cup heavy cream
06 - 2 large eggs, at room temperature
07 - 1 large egg yolk, at room temperature
08 - 2 teaspoons vanilla bean paste
09 - 1/2 teaspoon fine sea salt

→ For the brûlée topping

10 - 1/4 cup granulated sugar (50 grams)

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line an 8-inch square metal baking dish with foil, leaving an overhang.
02 - In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until moistened.
03 - Press the moistened graham cracker mixture into the bottom of the prepared pan. Bake until lightly browned and set, about 8 to 10 minutes. Let cool and reduce the oven temperature to 300°F (150°C).
04 - In a large bowl, use an electric mixer at medium-high speed to beat the cream cheese until smooth. Add the sugar and beat until smooth, scraping down the bowl sides as needed.
05 - Add the heavy cream, eggs, egg yolk, vanilla paste, and salt one at a time, mixing until smooth without overbeating.
06 - Pour the cheesecake mixture into the prepared pan. Bake at 300°F (150°C) until set but slightly jiggly in the center, about 35 minutes. Do not overbake.
07 - Place the cheesecake on a cooling rack and let it cool completely in the pan. Cover and chill until firm, at least 4 hours.
08 - Using the foil overhang, transfer the cheesecake to a heat-safe work surface. Cut into squares.
09 - Sprinkle sugar on the tops of each square. Brûlée the sugar with a kitchen torch until amber in color, or alternatively use a broiler, ensuring not to burn.
10 - Refrigerate the topped squares until ready to serve.

# Notes:

01 - If vanilla bean paste is unavailable, substitute with 2 teaspoons of vanilla extract.
02 - Store untopped cheesecake bars in an airtight container in the fridge for up to 3 days.
03 - Add sugar topping and brûlée shortly before serving to maintain crispness.

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