BEST CREME BRULEE CHEESECAKE RECIPE RECIPES

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CREME BRULEE CHEESECAKE RECIPE | ALLRECIPES



Creme Brulee Cheesecake Recipe | Allrecipes image

This is an adaptation from Adam on Chowhound and a restaurant in Tampa, FL... It is a lighter, less dense, and fluffier cheesecake with the crackle of a caramelized creme brulee topping.

Provided by Terra-Matris

Categories     Desserts    Cakes    Cheesecake Recipes

Total Time 6 hours 55 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 1 9-inch cheesecake

Number Of Ingredients 14

1?½ cups graham cracker crumbs
2 tablespoons butter
2 tablespoons white sugar
1 (8 ounce) package cream cheese, drained and softened to room temperature
1 (8 ounce) container mascarpone cheese, drained and softened to room temperature
1 cup white sugar
5 eggs at room temperature, separated
1 cup ricotta cheese, drained and softened to room temperature
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons raw sugar

Steps:

  • Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Blend cream cheese, mascarpone, and sugar in a bowl until well combined and smooth. Add egg yolks, ricotta, sour cream, vanilla extract, lemon juice, cinnamon, and nutmeg; mix well until smooth.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk some into the yolk mixture to lighten it. Fold in remaining egg whites with a spatula. Pour over the crust in the pan.
  • Bake in the preheated oven until top is set, about 1 hour. Turn off oven and keep cheesecake inside with the door closed, about 1 hour. Open oven door and keep cheesecake inside for 30 minutes more.
  • Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.
  • Sprinkle raw sugar over the cold cheesecake before serving. Use a creme brulee torch to melt and brown sugar. Allow topping to set and cool slightly, about 5 minutes.

Nutrition Facts : Calories 459 calories, CarbohydrateContent 37.8 g, CholesterolContent 157.8 mg, FatContent 30.7 g, FiberContent 0.5 g, ProteinContent 10.3 g, SaturatedFatContent 17 g, SodiumContent 243.4 mg, SugarContent 29.2 g

BEST CRÈME BRÛLÉE CHEESECAKE - RECIPES, PARTY FOOD ...



Best Crème Brûlée Cheesecake - Recipes, Party Food ... image

Crème Brûlée Cheesecake from Delish.com is the best of two dessert worlds.

Provided by Makinze Gore

Categories     date night    Valentine's Day    dessert

Total Time 8 hours

Prep Time 30 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 15

Cooking spray

9

graham crackers (1 sleeve), finely crushed

6 tbsp.

melted butter

1/4 c.

granulated sugar

pinch of kosher salt

4

(8-oz.) blocks of cream cheese, softened

1 c.

granulated sugar

3

large eggs

2

large egg yolks

2 tsp.

vanilla bean paste

1/4 c.

sour cream

2 tbsp.

all-purpose flour

1/4 tsp.

kosher salt

1/3 c.

superfine sugar

Raspberries, for serving

Steps:

  • Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray.  In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into bottom of prepared pan and up the sides. Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar together until no lumps remain. Add eggs and egg yolks, then stir in vanilla bean paste and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust.  Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.  Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight. When ready to serve, sprinkle superfine sugar on top and carefully torch until caramelized. Serve with raspberries.

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CRÈME BRÛLÉE CHEESECAKE RECIPE | SOUTHERN LIVING
In a world full of cheesecakes packed with store-bought cookies, candies, and a thousand over-the-top flavors, sometimes you can't help but miss the simple flavor of a classic cheesecake.We made our favorite vanilla bean cheesecake and decided to add one additional element to elevate the overall tangy-sweet experience—we brûléed the top of the cheesecake to create a glassy layer of caramelized sugar, just like a creme brûlée. The thin layer of hard sugar cuts beautifully under the pressure of a knife, so each slice maintains a crunchy layer of sugar on top of the cake itself. Our cheesecake recipe calls for sour cream to add lightness to the filling and to add a little more tang, thus preventing the cheesecake from tasting too sweet. This unconventional cheesecake is a blend of two classics that are beloved for their simplicity and decadence, and we think the marriage of the two makes for something really special.
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  • Remove cheesecake from springform pan, sprinkle 1 tablespoon granulated sugar evenly across surface of cake. Use a blowtorch to caramelize the sugar on the surface by applying direct heat to the sugar until it takes on a light brown color, moving in small circles around the surface of the cake until it's evenly caramelized. Allow to sit for 1 minute before adding another tablespoon of sugar on top of the first layer and repeat the caramelizing process. Allow to cool for 2 minutes before slicing and serving.
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BEST CRÈME BRÛLÉE CHEESECAKE - RECIPES, PARTY FOOD ...
Crème Brûlée Cheesecake from Delish.com is the best of two dessert worlds.
From delish.com
Total Time 8 hours
Category date night, Valentine's Day, dessert
Cuisine American
  • Preheat oven to 180°C (160ºC fan) and grease a 20cm or 23cm springform pan with cooking spray.  In a large bowl, mix together digestive crumbs, butter, sugar, and salt. Press into bottom of prepared pan and up the sides. Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar together until no lumps remain. Add eggs and egg yolks, then stir in vanilla bean paste and sour cream. Add flour and salt and beat until just combined. Pour mixture over base.  Wrap bottom of pan in aluminium foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.  Bake until centre of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight. When ready to serve, sprinkle sugar on top and carefully torch until caramelised. Serve with raspberries.
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Reviews 90
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Calories 340 calories per serving
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Reviews 4.8
Total Time 2 hours 0 minutes
Category dessert
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Total Time 55 minutes
Category Dessert, Dinner
Cuisine French
Calories 620 calories per serving
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Total Time 44 minutes
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