Growing up, whenever it came to entertaining, dessert always fell to me. A while back I came across a recipe for a cheesecake creme brulee, and it was such a hit after I first made it, that for years I received multiple requests from relatives to serve this dessert. It was a show-stopper. The best part was that it was quick and easy to throw together, and then the fun part came when the cake was finished baking. I would sprinkle sugar on top, grab my torch, and burn the sugar, creating a creme brulee cheese cake. Cheesecake can be recreated in a million different ways, what's your favorite incarnation? Do share below!
Cheesecake
24 ounces cream cheese, room temperature
1 cup sour cream
1 cup heavy cream
1 1/2 cups sugar
2 teaspoons vanilla
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons lemon
4 eggs, room temperature
1 3/4 cups graham cracker crumbs
8 tablespoons unsalted butter, melted
About 4 cups just boiled water
Preheat oven on to 350 degrees. Line the bottom of a 9†spring form pan with foil, folding excess foil underneath. Assemble spring form and wrap the outside of the pan with foil so no water can get inside during baking. Mix graham cracker crumbs with 7 tablespoons butter. Use the remaining tablespoon of butter to grease the inside bottom and sides of the spring form pan. Press graham cracker mixture evenly over the bottom of the pan – use the bottom of a glass to smooth out the crust. Place pan in oven and bake until crust is lightly browned along the edges, about 15-18 minutes. Set aside to cool.
Turn the oven up to 500 degrees. Beat the cream cheese, sugar and cornstarch with an electric mixer on medium-low speed until fluffy, about 3 minutes. Add eggs, one at a time, waiting until each is incorporated and scraping down the sides of the bowl before each addition. Add vanilla, lemon juice, zest and salt. Beat for a few seconds to combine. Add the sour cream and the heavy cream and beat until just combined. Pour the filling into the prebaked crust and place the pan in a large roasting pan or glass baking dish. Pour hot water into the roasting pan to halfway up the sides of the spring form. Place in over and bake for 10 minutes. Lower heat to 200 degrees and bake for another hour or so, until the whole cake jiggles like or until an instant read thermometer inserted in the center reads 150 degrees. Remove cake from the roasting pan (but leave in the spring form) and set on a rack to cool for an hour. Once cool, cover and place cheesecake in the refrigerator for at least 8 hours to set before unmolding and serving.
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