Katie doesn’t seem to be suffering too much with both her brothers out of the house. In fact, she was delighted that more of her dinner requests and desserts would be honored. I’d been wanting to combine two of her favorite sweets for years, cheesecake and crème brûlée. A quick Google search brought me to a Fine Cooking recipe for this Crème Brûlée Cheesecake, which I tweaked slightly and divided to make a half batch. Please pop over and visit my sweet friend, Emily, from Life on Food to see my hints for making this exquisite dessert.
Serves: 6-8 servings
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons butter, melted
- 12 ounces cream cheese (1½ packages), at room temperature
- 4 ounces mascarpone cheese, at room temperature
- 1 tablespoon flour
- Pinch of salt
- ½ cup plus 2 tablespoons sugar
- 1½ teaspoons pure vanilla bean paste (may substitute vanilla extract)
- 2 eggs, at room temperature
- 1-2 tablespoons turbinado sugar (sugar in the raw)
- Preheat the oven to 375º.
- Mix the graham cracker crumbs, sugar, and melted butter till well combined. Pat half onto the bottom and about halfway up the sides of each of two 5 x 2½ inch round spring form pans. Or use whatever smaller spring form pans you have which could hold 5 cups of batter. Bake for 5-7 minutes till crust slightly darkens. Remove to rack and cool. Reduce oven temperature to 300º.
- Using the paddle attachment of your stand mixer, beat cream cheese, mascarpone, flour and salt until smooth and fluffy, about 5 minutes. Add sugar and continue mixing till smooth then add and mix in vanilla paste. Add eggs one at a time, mixing just until incorporated. Divide batter between the 2 spring form pans.
- Bake for about 40 minutes or till most of the cheesecake is set and only the middle is slightly jiggly when the pan is tapped. Remove to rack and cool completely. Place in refrigerator and chill at least 8 hours. Carefully remove sides of springform pans, then use a spatula to release cheesecakes from the bottom of the pans onto serving plates.
- To serve, sprinkle each with a scant 1 tablespoon of turbinado sugar and use a kitchen torch to melt the sugar.