CREME BRULEE CAKE FILLING RECIPES

Steps:

• In a saucepan over low heat, combine cream, vanilla bean and salt and simmer for 5 minutes. Remove vanilla bean.
• In large bowl, combine egg yolks and granulated sugar. Pour in hot cream and stir mixture gently to combine. Strain custard into a pitcher and skim off any bubbles.
• Preheat oven to 300 degrees.
• Place 8 three-quarter-cup ramekins or ceramic custard cups in roasting pan. Pour custard into ramekins, filling to the rim. Place roasting pan in oven and carefully pour warm water into pan until it reaches halfway up sides of ramekins. Cover pan loosely with foil and bake 1 hour and 15 minutes. Remove ramekins from water bath and cool. Cover each and refrigerate for at least 3 hours, or as long as 2 days.
• When ready to serve, preheat broiler. Uncover ramekins and place them on baking sheet. Top each with a thin layer of brown sugar. Use knife to spread sugar evenly across the custards. Broil custards about 2 inches from flame for 30 seconds to 2 minutes until sugar is caramelized, watching constantly to make sure it does not burn. Serve immediately.

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.