creme brulee cheesecake

Desserts

Creme Brulee Cheesecake

The best way to tell when a cheesecake is done baking is by performing the wobble test. While the cheesecake is still in the oven in the water bath, take a wooden spoon and gently but firmly rap the springform pan. It should wobble like Jell-O, not ripple like a wave.

Ingredients

2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract

Directions

Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of a greased 9-in springform pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside and cool.
Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated. Beat in sour cream and vanilla until smooth, 1-2 minutes. Pour into prepared crust.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes. Turn oven down to 225°; bake another 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is set. Remove from oven; let cool on wire rack up to 2 hours. Cover; refrigerate at least 6 hours or overnight.
Remove sides of springform pan. Sprinkle top of cheesecake with sugar. Use a kitchen torch to caramelize sugar. Let sit 5 minutes to harden. Slice and serve.