1-First Step: Start with the Crème Patisserie by whisking 4 large eggs, ⅓ cup sugar (75g), and 1 vanilla bean pod (or 1-2 tsp vanilla extract) in a bowl until well combined. This mixture forms the base of your creamy filling.

2-Second Step: Heat 1 ½ cups heavy cream (360g) in a saucepan until it simmers, then slowly pour it into the egg mixture while whisking constantly to avoid curdling. Once mixed, strain it twice and let it cool completely this takes about 15-20 minutes and ensures a smooth texture.

3-Third Step: For the crust, preheat your oven to 350°F and butter a springform pan, then wrap the outside with foil to keep water out during baking. Crush 200g plain vanilla biscuits or Graham Crackers and mix with 4 tbsp melted unsalted butter (60g), press it into the pan, and bake for 7-8 minutes. After that, reduce the oven temperature to 325°F.

4-Fourth Step: Prepare the cheesecake filling by beating 32 oz full-fat cream cheese (910g), 1 cup granulated sugar (220g), and ½ tsp salt until creamy and smooth. Gradually add the cooled Crème Patisserie in three additions, whisking between each to incorporate it fully.

5-Fifth Step: In the final addition of the Crème Patisserie, mix in 1.5 tbsp sifted cornstarch and lemon juice to taste if desired. Pour this batter into the baked crust, then tap the pan 30-40 times to release any air bubbles here, you might want to check out this easy baking guide for tips on handling battery.

6-Sixth Step: Place the pan in a water bath by setting it in a larger tray with boiling water, then bake at 325°F for 80-85 minutes until the center is jiggly but the edges are firm. Let it cool uncovered for 15 minutes, loosen the edges with a knife, chill at room temperature for 2-3 hours, and refrigerate overnight uncovered.

7-Final Step: Once chilled, sprinkle 2-4 tbsp granulated sugar evenly over the top and caramelize it with a blowtorch until golden for that signature crack. Serve immediately for the best texture, and pair it with coffee for a delightful finish.