Crème Brûlée Cheesecake
To find that ideal sugar we highly advise using a flashlight. A few parts began to burn the butter began to leak from the crust along with off before parts were melted whatsoever, although we analyzed broiling the cheesecake to caramelize the surface. It had been the sight once we pulled out it! Those Sugar Cookies or crème Brûlée Cupcakes are only a few more reasons to float.
INGREDIENTS
FOR THE CRUST
- Cooking spray
- 6 tbsp. Melted butter
- Pinch of kosher salt
FOR THE FILLING
- Cubes of cream cheese
- 3 large eggs
- 2 egg yolks
- 2 tsp. Vanilla bean paste
- 2 tablespoons. all-purpose flour
- 1/4 tsp. Kosher salt
FOR THE TOPPING
- For serving raspberries
DIRECTIONS
- Preheat oven to 325° and grease a 8" or 9" springform pan with cooking spray.
- In a big bowl, mix graham cracker crumbs, sugar, butter, and salt. Press into bottom of pan and the sides up.
- Make filling: In a large bowl beat sugar and cream cheese until no lumps remain. Add egg yolks and eggs, then stir in vanilla bean cream. Add salt and flour and beat until blended. Pour over crust.
- Wrap bottom of pan in a skillet that is large. Pour enough boiling water to come up from the pan.
- Bake until center of cheesecake jiggles 30 minutes. Switch heat off, prop open oven and let cool in oven. Remove for at least 5 hours and up to overnight.
- When ready to serve, scatter sugar until caramelized. Drink raspberries.