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Dessert

Crème Brûlée Cheesecake

Crème Brûlée Cheesecake Image
Serves 12
Preheat oven to 250ºF
INGREDIENTS

CRUST

  • 1 ½ c Graham Cracker Crumbs
  • 1⁄3 c Butter, melted
  • ¼ c Brown Sugar, packed

CRèME BRûLéE

  • 2 1⁄3 c Heavy Cream
  • 1 Vanilla Bean, split
  • 6 Egg Yolks
  • 10 T Sugar

CHEESECAKE MIX

  • 3 ½ c Cream Cheese
  • 1 ½ c Sugar
  • ¼ c Heavy Cream
  • ½ t Vanilla Extract
  • 1 ½ c Egg
  • ¼ c Egg Yolks

CARAMEL SAUCE

  • 16 oz Evaporated Milk
  • 8 oz Caramels
INSTRUCTIONS

FOR THE CRUST

  1. Mix all crust ingredients with electric mixer until well combined.
  2. Cover bottom of a 10 inch springform pan (2 ½” high) with parchment paper (parchment paper is optional but keeps the crust from sticking to the bottom).
  3. Put the cracker mix in the pan, and press to make a firm base.
  4. Make sure the crust covers the edges of the pan as the crème brulée mix may leak.
  5. Bake for 15 minutes until golden brown.
  6. Cool on wire rack.

FOR THE CRèME BRûLéE

Preheat oven to 250°F.

  1. Warm cream and seeds from vanilla bean together in saucepan for 10 to 15 minutes, to infuse flavors.
  2. In medium bowl, mix yolks and sugar.
  3. Beat with electric mixer at high speed for 3 minutes, or until mixture turns whitish in color.
  4. Using a whisk, add a cup of cream mixture into yolks, then gradually mix the egg yolk mixture back into the remaining cream mixture.
  5. Pour onto top of the cooked crust.
  6. Bake for 45 minutes.
  7. Cool on a wire rack.

FOR THE CHEESECAKE MIX

Preheat oven to 200°F.

  1. In medium bowl use mixer to blend cream cheese, sugar, cream, and vanilla extract until smooth.
  2. Scrape bowl often to prevent lumps.
  3. Gradually add whole eggs, a little at a time, scraping bowl often.
  4. Add egg yolks. Pour onto top of the Crème Brûlée.
  5. Bake for 3 ½ hours, or until a gelatinous consistency is achieved.
  6. Chill overnight.

FOR THE CARAMEL SAUCE

  1. Melt the evaporated milk and caramels together in a small saucepan, stirring until smooth.
  2. Cut the cheesecake into between 12 and 16 portions.
  3. Drizzle the caramel sauce on top of the cheesecake slices before serving

Source: Fish Extender Recipe Collection

Created 2024-02-07 09:04:29 – Last Modified 2024-02-12 13:17:42