Williams-Sonoma Kitchen
|
16 oz |
Cream Cheese |
|
1/2 C plus 4 T |
Sugar |
|
2 T |
Sour Cream |
|
2 |
Eggs |
|
1/4 C |
Heavy Cream |
|
1 T |
Vanilla Paste |
|
1 C |
Graham Cracker Crumbs |
|
4 T (1/2 stick) |
Unsalted Butter, Melted and Cooled |
|
2 T |
brown sugar |
4 Mini-Springform pans or ramekins, approx. 1 1/2 cup capacity
1. Preheat oven to 325ûF; have a pot of boiling water ready. In bowl of an electric mixer, combine cream cheese, 1/2 C sugar and sour cream; beat until smooth. Add eggs, heavy cream and vanilla paste; beat until smooth.
2. In a bowl, combine graham cracker crumbs, butter and brown sugar; stir until blended and divide mixture among four pans. With fingers, pat mixture evenly onto bottoms and divide cream cheese mixture among pans.
3. Line outside of pans with heavy-duty aluminum foil, shiny-side out; arrange them in a baking pan. Add boiling water to fill baking pan halfway up sides of pans. Bake until filling is set, 35-40 minutes.
4. Refrigerate at least 3 hours. Just before serving, unmold cheesecakes if using springform pans, and sprinkle 1T sugar over each surface. With a kitchen torch, move flame continuously in small circles around surface until sugar melts, bubbles and lightly browns. Makes 4 mini-cheesecakes.
Notes:
á Turbinado sugar (ÒSugar in the RawÓ) browns well, and may be sprinkled over each cheesecake in place of the white sugar called for in the recipe.