Crème Brûlée Cheesecake: Difference between revisions
From McGough's Recipes
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<span class="nomobile">[[File:Crème Brûlée Cheesecake.MP4|2000px|center]]</span> | |||
[[File:Delish-creme-brulee-cheesecake-still001-1541785406.jpg|500px|right]] | |||
{| class="wikitable" | |||
INGREDIENTS | |- | ||
FOR THE CRUST | ! Prep Time !! Total Time | ||
Cooking spray | |- | ||
9 graham crackers (1 sleeve), finely crushed | | 30 Min || 8 Hr | ||
6 tbsp. melted butter | |} | ||
1/4 c. granulated sugar | |||
pinch of kosher salt | === '''INGREDIENTS''' === | ||
FOR THE FILLING | '''FOR THE CRUST''' | ||
4 (8-oz.) blocks of cream cheese, softened | *Cooking spray | ||
1 c. granulated sugar | *9 graham crackers (1 sleeve), finely crushed | ||
3 large eggs | *6 tbsp. melted butter | ||
2 large egg yolks | *1/4 c. granulated sugar | ||
2 tsp. vanilla bean paste | *pinch of kosher salt | ||
1/4 c. sour cream | '''FOR THE FILLING''' | ||
2 tbsp. all-purpose flour | *4 (8-oz.) blocks of cream cheese, softened | ||
1/4 tsp. kosher salt | *1 c. granulated sugar | ||
FOR THE TOPPING | *3 large eggs | ||
1/3 c. superfine sugar | *2 large egg yolks | ||
Raspberries, for serving | *2 tsp. vanilla bean paste | ||
*1/4 c. sour cream | |||
*2 tbsp. all-purpose flour | |||
*1/4 tsp. kosher salt | |||
'''FOR THE TOPPING''' | |||
*1/3 c. superfine sugar | |||
*Raspberries, for serving | |||
DIRECTIONS | === '''DIRECTIONS''' === | ||
Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. | #Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. | ||
In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into bottom of prepared pan and up the sides. | #In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into bottom of prepared pan and up the sides. | ||
Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar together until no lumps remain. Add eggs and egg yolks, then stir in vanilla bean paste and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust. | #Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar together until no lumps remain. Add eggs and egg yolks, then stir in vanilla bean paste and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust. | ||
Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. | #Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. | ||
Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight. | #Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight. | ||
When ready to serve, sprinkle superfine sugar on top and carefully torch until caramelized. Serve with raspberries. | #When ready to serve, sprinkle superfine sugar on top and carefully torch until caramelized. Serve with raspberries. | ||
[https://www.delish.com/cooking/recipe-ideas/a24444505/creme-brulee-cheesecake-recipe/ Link to recipe] | |||
[[category:cheesecake]] | |||
Latest revision as of 23:31, 26 October 2023
| Prep Time | Total Time |
|---|---|
| 30 Min | 8 Hr |
INGREDIENTS
FOR THE CRUST
- Cooking spray
- 9 graham crackers (1 sleeve), finely crushed
- 6 tbsp. melted butter
- 1/4 c. granulated sugar
- pinch of kosher salt
FOR THE FILLING
- 4 (8-oz.) blocks of cream cheese, softened
- 1 c. granulated sugar
- 3 large eggs
- 2 large egg yolks
- 2 tsp. vanilla bean paste
- 1/4 c. sour cream
- 2 tbsp. all-purpose flour
- 1/4 tsp. kosher salt
FOR THE TOPPING
- 1/3 c. superfine sugar
- Raspberries, for serving
DIRECTIONS
- Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray.
- In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into bottom of prepared pan and up the sides.
- Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar together until no lumps remain. Add eggs and egg yolks, then stir in vanilla bean paste and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
- Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
- When ready to serve, sprinkle superfine sugar on top and carefully torch until caramelized. Serve with raspberries.
