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Cheesecake Brûlée
24 oz cream cheese
Return to Desserts
1 cup granulated sugar
3 TBSP sour cream
3 eggs
6 TBSP heavy cream
2 tsp vanilla extract
1 1/2 cups graham cracker crumbs
6 TBSP (3/4 stick) unsalted butter, melted
3 TBSP light brown sugar
Position a rack in the center of an oven and preheat to 325F. Lightly butter a 9 inch springform pan. Have a pot of boiling water ready.
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese, 3/4 cup of granulated sugar and the sour cream until smoothed and blended, 2 to 3 minutes. Add the eggs, heavy cream and vanilla and continue beating, scraping down the sides of the bowl, about 1 minute more.
In a small bowl, combine the graham crackers, butter and brown sugar and stir until blended. Transfer the crumb mixture to the prepared pan and using the back of a spoon, press the mixture evenly into the bottom of the pan. Pour the cream cheese mixture into the pan, spreading it evenly. Line the outside of the pan with aluminum foil, shiny side out. Place the cheesecake in a medium roasting pan and add boiling water to fill the pan halfway up the sides of the springform pan. Bake until the filling is just set in the center, about 1 hour.
Transfer the cheesecake to a wire rack and let cool to room temperature. Remove the foil, cover and refrigerate at least 4 hours.
To serve, remove the cheesecake from the springform pan and sprinkle the remaining 1/4 cup sugar evenly over the cheesecake. Using a kitchen torch, melt the sugar according to the caramelizing sugar instructions until evenly melted and golden. Serves 10.
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