Ingredients:

  • 1.5 cups (180g) Graham Cracker Crumbs
  • 6 tbsp (85g) Unsalted Butter, melted
  • 2 tbsp (25g) Granulated Sugar
  • 1/4 tsp Fine Sea Salt
  • 24 oz (680g) Full-Fat Cream Cheese, softened
  • 8 oz (225g) Mascarpone Cheese
  • 1 cup (200g) Granulated Sugar
  • 1 tbsp Vanilla Bean Paste
  • 4 large Eggs, room temperature
  • 1/3 cup (80ml) Heavy Cream
  • 1/3 cup Superfine (Caster) Sugar

Instructions:

  1. Combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and sea salt. Press firmly into the bottom of a 9-inch springform pan to create the structural base.
  2. Using a stand mixer, blend the softened cream cheese, mascarpone, and 1 cup of granulated sugar until smooth and creamy.
  3. Incorporate the vanilla bean paste and heavy cream, mixing until just combined.
  4. Add the eggs one at a time using the 'gentle-fold' method to prevent incorporating excess air which causes cracking.
  5. Wrap the exterior of the springform pan in extra-wide heavy-duty aluminum foil to ensure it is waterproof. Place the pan in a large roasting pan.
  6. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a bain-marie. Bake 'low and slow' at 325°F (163°C) for 1 hour 15 minutes.
  7. Turn off the oven and let the cheesecake sit in the water bath for 1 hour with the door cracked. Remove and chill for at least 6-8 hours until completely set.
  8. Moments before serving, sprinkle an even layer of superfine sugar over the surface. Use a kitchen torch to melt the sugar until it forms a mahogany-colored shattering crust.