Cheesecake Brule
- CHEESECAKE BRULEE
- 16 oz. cream cheese
- 1/2 cup plus 4 Tbs sugar
- 2 Tbs sour cream
- 2 eggs
- 1/4 cup heavy cream
- 1 Tbs vanilla paste
- 1 cup graham cracker crumbs
- 4 Tbs (1/2 stick) unsalted butter, melted and cooked
- 2 Tbs brown sugar
- Preheat over to 325u0b0F; have a pot of boiling water ready. In a bowl of an electric mixer, combine cream cheese, 1/2 cup sugar and sour cream; beat on medium speed until smooth. Add eggs, heavy cream and vanilla paste; beat until smooth.
- In a bowl, combine graham cracker crumbs, butter and brown sugar; stir until blended. Divide mixture among four mini-springform pans. Line outside of pans with heavy-duty aluminum foil, shiny side out; arrange them in a baking pan. Add boiling water to fill baking pan halfway up sides of springform pans. Bake until filling is set, 35-40 minutes.
- Refrigerate at least 3 hours. Just before serving, unmold cheesecakes and sprinkle 1 Tbs sugar over each surface. With a kitchen torch, move flame continuously in small circles around surface until sugar melts, bubbles and lightly browns.
- Makes 4 mini-cheesecakes
brudbluce, cream cheese, sugar, sour cream, eggs, heavy cream, vanilla paste, graham cracker crumbs, unsalted butter, brown sugar
Taken from www.epicurious.com/recipes/member/views/cheesecake-brule-50097764 (may not work)