Creme Brulee Cheesecake
Total Time
4½ hours
Servings
20 slices
3 cups vanilla wafer crumbs
¾ cup (1½ sticks) unsalted butter, melted
6 tablespoon brown sugar, light or dark
6 bricks (3 lb / 1.35 kg) cream cheese, softened
6 tablespoons low-fat sour cream
1½ cups white granulated sugar
6 eggs
¾ cup heavy cream
4 teaspoons grated orange peel
¾ cup white granulated sugar
Preheat oven to 325°F (160C).
In a bowl, mix vanilla wafer crumbs, butter and brown sugar until well-blended.
Press the wafer mixture into the bottom and sides of a 10-inch (25 cm) springform pan.
Set aside.
In a large bowl, mix cream cheese, sour cream and 1½ cups sugar on medium speed with electric mixer until smooth.
Add eggs, heavy cream and orange peel. Beat until all the mixture is smooth.
Pour cream cheese mixture into the springform pan.
Place the springform pan into a larger pan.
Add boiling water to the larger pan to come halfway up the sides of the springform pan.
Bake for 50 minutes or until set.
50 minutes
Carefully remove the springform pan from the water and cool at room temperature for 30 minutes.
30 minutes
Refrigerate for 3 hours.
3 hours
Remove cake from the springform pan.
Sprinkle sugar on top of cheesecake.
Broil under the oven broiler until the sugar melts and browns (be careful not to burn the sugar).
- •The sugar can also be melted with a cooking torch.
- •The cheesecake may be served with fresh or frozen strawberries or blueberries.
- •Just for a sugar jolt, put some sugar and some gummies.