PIES AND TACOS
This Crème Brûlée Cheesecake combines the creaminess and richness of a traditional cheesecake with the crunchy caramelized sweetness of creme brûlée.
Start by making the graham cracker crust. To a bowl add the graham cracker crumbs and brown sugar. Mix to combine. Add the melted butter to the bowl and mix.
Beat the cream cheese. Add the granulated sugar and scrape the vanilla bean seeds into the bowl. Mix to combine, until creamy. Add the sour cream. Add the eggs and the salt.
Wrap the bottom of the cheesecake pan in several layers of aluminum foil. Place the wrapped cheesecake pan inside of a large roasting pan. Fill the roasting pan with hot water.
Caramelizing the top of the cheesecake: sprinkle the granulated sugar on top of the cheesecake on an even layer. Use a torch to toast the top.
Keep moving the torch around in circular motions, not hovering too long above one spot, to ensure an even caramelized layer.
I love serving this cake with berries on top, the freshness of the berries really compliment the rich and tangy cheesecake.
This Crème Brûlée Cheesecake is a perfectly indulgent dessert to bring to any celebration or gathering. Everyone will be sure to love it!