Creme Brulee Cheesecake - Food, Fun, and Happiness

Creme Brulee Cheesecake

Crème brûlée cheesecake. Sweet hardened glaze covering a creamy triple cheese goodness.

Creme Brulee Cheesecake

My cousin and I got together for Father's Day to bake cheesecake instead of flan. We scoured Youtube for ideas and came up with this wonderful creme brulee cheesecake. It's amazing. The video is attached at the end. Check it out.

Also, keep in mind that you'll be needing a kitchen torch to make the creme brulee.

INGREDIENTS:

For crust:
  • 9 graham crackers
  • 1 tbsp (13g) sugar
  • pinch of salt
  • 5-6 tbsp (75-90ml) of melted butter

For Filling:
  • 15 ounces (424g) ricotta cheese
  • 8 ounces (230g) whipped cream cheese
  • 8 ounces (230g) mascarpone cheese
  • ¾ cup (150g) of sugar
  • 3 eggs
  • 2 vanilla beans, scraped of their seeds

For Topping:
  • 3 tbsp (22g) white sugar

INSTRUCTIONS:

Preheat oven to 325 deg F.

Prepare the crust:

Crush the graham crackers by placing them in a large Ziplock bag, whacking them into pieces and rolling them into fine crumbs with a rolling pin. Place them into a bowl, add sugar, salt and butter.

Prepare a 9 inch spring form pan by greasing it with butter. Then wrapping the bottom and sides with foil to create a seal for the water bath.

Pour the crumbs into spring form pan. Pack them tightly by using the flat bottom of a cup.

Place into oven and bake for 10 mins. Remove from oven and set aside to cool.

Prepare the filling:

Using a food processor, combine ricotta cheese, whipped cream cheese and mascarpone cheese. Pulse to blend until smooth.

Add sugar, pulse, add eggs, one at a time, pulsing in between each addition. Add vanilla bean seeds and pulse.

Pour batter into the spring form pan over the crust.

Then place a large roasting pan in the oven. Place cheesecake in the middle of the roasting pan.

Pour hot water into the roasting pan, until it reaches half way up the sides of the cheesecake pan, creating a water bath.

Bake for 45-50 mins. Cheesecake should be slightly jiggly.

Turn off the oven, but do not remove cheesecake yet. Instead, leave oven door slightly open so that cheesecake sets some more. Do this for 15 minutes.

Remove cheesecake pan from oven and let it cool in room temperature for at least 30 mins. Refrigerate overnight or for at least 4-6 hours.

Run a sharp knife around the perimeter of the cheesecake to loosen. Then release the cheesecake spring.

Prepare the creme brulee:

Sprinkle 3 tbsp of white sugar in an even layer on top of cake. Use a kitchen torch to melt sugar into a sweet carmelized glaze.

Serve and enjoy.

Now, here's the video my cousin and I followed:

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