b. Add the Eggs:
Add the eggs, one at a time, mixing well after each addition. Ensure the mixture is smooth and creamy before adding the next egg.
Once the eggs are incorporated, add heavy cream and sour cream, and mix again until smooth.
Sift in the flour and gently mix until well combined. The flour helps stabilize the cheesecake filling and prevents it from cracking during baking.
c. Pour the Filling:
Pour the cheesecake filling onto the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
d. Bake the Cheesecake:
Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the edges are set, but the center still slightly jiggles when gently shaken.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracks from forming.
After an hour, remove the cheesecake from the oven and allow it to cool completely on a wire rack before refrigerating it for at least 4 hours or overnight. This will help the cheesecake set and firm up.
3. Prepare the Crème Brûlée Topping
a. Infuse the Cream:
In a small saucepan, combine 1 cup of heavy cream and the vanilla bean (cut the vanilla bean open lengthwise and scrape the seeds into the cream, adding the pod as well). If you’re using vanilla extract, you can skip the pod and just add the extract later.
Heat the cream mixture over medium heat, stirring occasionally. Once the cream is hot but not boiling, remove it from the heat and let it sit for 10 minutes to allow the vanilla flavor to infuse.
b. Prepare the Egg Mixture:
While the cream is infusing, whisk the egg yolks and sugar together in a separate bowl until the mixture is pale and slightly thickened.
Slowly pour the warm cream into the egg yolk mixture while whisking constantly to temper the eggs. If you pour the hot cream in too quickly, it will scramble the eggs. Once all the cream is incorporated, strain the mixture through a fine-mesh sieve to remove the vanilla bean pod and any bits of egg that may have cooked.
c. Cook the Custard:
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