By now you all probably know of my love for creamy desserts. With cheesecake being at the top of my list and creme brulee being at the tippy-top. Looovvveeee it! So why not combine the two! Awweessooommmmeeee! That's all I can say. I made this and shared it with two or three other families...which I was happy to do. But...now I have to make another one because we didn't get enough. Plus the person I actually made this for...had her wisdom teeth removed and I figured this would be soft for her to chew. And I was right. She was nice enough to set aside a piece for her mom but ate it before her mom could get it because it was the only soft food in her fridge. Haha..I thought that was SO funny!
Creme Brulee Cheesecake
Preheat oven to 325 degrees. Wrap the bottom and sides of a 9-inch springform pan in foil. Set aside.
1 1/2 cups graham cracker crumbs
1/4 teaspoon cinnamon
3/4 stick butter, melted
all ingredients together in a small bowl. Press into the bottom of
9-inch springform pan. Place in fridge for a little while.
2 8-ounce blocks of cream cheese - softened
1 cup sugar
2 cups sour cream
1 tablespoon vanilla
cream cheese until smooth. Add eggs, one at a time until well mixed.
Gradually add sugar. Add sour cream and vanilla and beat until combined.
cheesecake mixture into chilled crust. Set cheesecake pan into a large
roasting pan and fill with water halfway up the sides of the cheesecake
Bake for 15 minutes.
2 cups of heavy whipping cream
1/4 cup sugar
5 large egg yolks
1 tsp vanilla extract
In the top of a double boiler, mix cream and sugar together and heat over medium high heat for about 10 minutes.
a small bowl, combine egg yolks and vanilla. Slowly add egg mixture to
heated cream, whisking all the while. Mix and cook until well
combined....about 10 minutes.
At this point, remove the cheesecake from the oven.
Carefully pour cream brulee mixture into the middle of the cheesecake. It will go underneath the cheesecake mixture...that's ok.
Return cheesecake from the oven and bake for 30 - 45 minutes until no longer jiggly.
Set on a cooling rack for an hour or so then place in the fridge to set up.
Shortly before serving, turn your oven to broil.
the top of the cheesecake with about 2 - 3 tablespoons of sugar. Place
the cheesecake under the broiler until sugar has caramelized. (Or just a
kitchen torch for this step.)
Slice and serve!
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!