Crème Brûlée Cheesecake

Two of the best desserts known to man, combined in one. It’s a thick, custard-y, vanilla-y cheesecake with a gingersnap crust and a crunchy, not-quite-burnt caramel shell on top, just like Crème Brûlée. This is the best cheesecake I’ve ever made.

For the crust

  •  35 gingersnaps* (1 and 3/4 cup crumbs)
  •  2 tablespoons sugar
  •  1/4 teaspoon salt
  •  5 tablespoons butter

For the cheesecake

  •  3 (8 ounce) packages cream cheese, room temperature
  •  1 and 1/3 cup sugar
  •  1 tablespoon vanilla bean paste**
  •  1/4 teaspoon salt
  •  1 and 1/2 cups heavy cream
  •  10 large egg yolks
  •  2-3 tablespoons superfine sugar,**** for torching
  •  raspberries, to garnish


  1. Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan. Tear off an 18-inch square of heavy duty aluminum foil. (Reynolds is best) Set the pan in the center of the square and carefully wrap the foil up over the edges of the pan, crimping at the top so that it is secure. Repeat with a second sheet of foil. Be very gentle so it doesn't tear. Repeat again with a 3rd sheet of foil.**
  2. Use a food processor to pulse the gingersnaps into fine crumbs. Add 2 tablespoons sugar, 1/4 teaspoon salt, and 5 tablespoons melted butter and combine.
  3. For full instructions :

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