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Creme Brûlée Cheesecake

26 Jul

 

 

About a year ago, my friend mentioned the idea of a Crème Brûlée Cheesecake and since yesterday was his birthday, I decided to make it for him.  Holly Molly, it was downright amazing!  Creamy and rich with vanilla beans flecked throughout. But what really put it over the top was the cracked sugar topping.   Enjoy!

Serves 12

Ingredients 

  • 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
  • 3 8-oz. packages cream cheese, at room temperature
  • 8 oz. mascarpone
  • 3 Tbs. all-purpose flour
  • 1 tablespoon of heavy whipping cream
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1 Tsp pure vanilla extract
  • 1/2 vanilla bean, beans scraped out
  • 2 large eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 2 Tbs. granulated sugar

Directions

Position a rack in the center of the oven and heat the oven to 375°F.

In the 9 inch springform pan, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the vanilla, the vanilla bean seeds and the heavy whipping cream, mix until blended, about 30 seconds. Add the two eggs one at a time. And then add the two egg yolks,beating just until blended. Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.

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4 Responses to “Creme Brûlée Cheesecake”

  1. trialsinfood July 26, 2012 at 12:08 pm #

    yum! awesome combo. lucky friend!

  2. vivilinh July 26, 2012 at 8:04 pm #

    mind blown!

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