Step 1: Preparing the Graham Cracker Crust

Preheat your oven to 350°F (177°C). Start by making the graham cracker crust. Using a food processor or a ziplock bag with a rolling pin, crush the graham crackers into fine crumbs. Once you have the crumbs, transfer them to a mixing bowl and add the melted butter and sugar. Stir the mixture until it has a consistency similar to wet sand.

Next, press the graham cracker mixture into the bottom of your springform pan. Use the back of a spoon or your fingers to firmly press the crumbs into an even layer. Bake this crust in the preheated oven for 10 minutes, then remove it from the oven and allow it to cool on a wire rack. This gives the crust time to set before you add the cheesecake filling.

Step 2: Preparing the Cheesecake Filling

Now, it’s time to make the creamy cheesecake filling. Start by beating the cream cheese in a stand mixer (or with an electric hand mixer) on low speed until it’s completely smooth. Add the granulated sugar and continue to beat on low speed until it’s fully combined and the mixture looks glossy. Scrape down the sides of the bowl to ensure even mixing.

Next, add the sour cream, heavy cream, vanilla bean paste, and salt. Mix until smooth and well incorporated. At this point, the filling should be creamy and free of lumps.

Step 3: Adding the Eggs

Now it’s time to add the eggs. Add the eggs and egg yolk one at a time, mixing at the lowest speed after each addition. Be careful not to overmix, as this can lead to air bubbles in the cheesecake. Once the eggs are fully incorporated, pour the cheesecake filling over the cooled graham cracker crust.

Step 4: Setting Up the Water Bath

To prevent cracks from forming in the cheesecake, we’re going to use a water bath. Place the springform pan inside a 10-inch cake pan. This will serve as a protective layer against the water. Now, carefully place the cake pan inside a larger roasting pan. Fill the roasting pan with very hot water until it comes halfway up the sides of the springform pan. This gentle steam will help the cheesecake bake evenly, resulting in a smooth, crack-free surface.

Step 5: Baking the Cheesecake

Place the cheesecake in the preheated oven and bake it at 325°F (163°C) for 65-75 minutes. You’ll know the cheesecake is done when the edges are set, but the center still has a slight jiggle, like gelatin. If it’s too wobbly, continue baking for a few more minutes until it firms up.

After the cheesecake is done baking, turn off the oven and crack the oven door. Let the cheesecake sit inside the oven for 1 hour to cool gradually. This cooling process helps prevent cracks from forming in the top of the cheesecake.

Step 6: Cooling and Chilling

After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and the water bath. Place the springform pan on a cooling rack and let the cheesecake cool at room temperature for another hour. Once it has cooled, run a butter knife along the edges of the cheesecake to loosen it from the pan. Cover the cheesecake with plastic wrap and place it in the refrigerator to chill for at least 8 hours or overnight.

Step 7: Caramelizing the Sugar

When you’re ready to serve the cheesecake, take it out of the fridge. Sprinkle a thin, even layer of granulated sugar (superfine sugar works best) over the surface of the cheesecake. Then, using a culinary torch, carefully caramelize the sugar. Move the torch in a slow, sweeping motion across the surface of the cheesecake to evenly melt and brown the sugar. The result will be a beautiful golden, crispy crust on top.

If the cheesecake has softened slightly during the caramelizing process, return it to the fridge for 15-20 minutes to allow the topping to set. Once the caramelized sugar has firmed up, slice the cheesecake and serve it with fresh fruit or other garnishes of your choice.