Crème Brûlée Cheesecake
Creme Brulee Cheesecake - is a thick, creamy vanilla cheesecake with a graham cracker crust, and crunchy, golden brown caramelized sugar top.
Ingredients
- 2 cups graham cracker crumbs
- 5 tbsp butter, melted
- 32 oz cream cheese, softened
- 1 1/2 cup granulated sugar
- 2 tbsp vanilla bean paste
- 1 cup heavy cream
- 1 tbsp cornstarch
- 4 eggs
- 1/3 cup granulated sugar
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine the graham cracker crumbs and melted butter.
- Press the mixture evenly into thebottom and slightly up the sides of a springform pan.
- Bake for 10 minutes then remove from the oven and allow to cool slightly.
- In a large bowl, beat the softenedcream cheese granulated sugar until well combined.
- Mix in the vanilla bean paste, heavy cream and cornstarch; blend until smooth.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake filling over the crust, smoothing the top with a spatula.
- Place the springform pan in a largerbaking dish and fill the larger dish with hot water until it reaches abouthalfway up the sides of the springform pan.
- Bake for about 1 hour and 10 minutes,or until the edges are set but the center still has a slight wobble. Turn offthe oven, crack the door open slightly, and let the cheesecake cool in thewater bath for about 1 hour. Then remove the cheesecake from the water and letit cool completely on a wire rack.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, evenly sprinkle ⅓ cupgranulated sugar over the surface of the chilled cheesecake.
- Using a kitchen torch, carefully meltand caramelize the sugar until it forms a crisp, golden top.