Cheesecake Brulee

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 325F; 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:

      Turbinado sugar (Sugar in the Raw) browns well, and may be sprinkled over each cheesecake in place of the white sugar called for in the recipe.