Servings: ten to twelve.
Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling.
Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.
To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Make Ahead Tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
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Have made this several times. First time, did exact recipe, good. Last ones I made, I added about 2 oz. Bailey's Irish Cream liquor for flavor, exceptional dessert. Served with Triple Berry Sauce (my creation, I may post it later) as a topping drizzled over slices. Secret is to let it cool in water bath that is was baked in until completely cooled, then cover and refrigerate. Also used ginger snaps instead of vanilla wafers for crust.
Made this for Christmas 2016 dessert. Everyone loved it...kids and adults!!Next time I will brulee each piece before serving as the brulee tends to break and slide between pieces when you do the whole top before cutting...I will make no other cheesecake ever...easy and delicious!
Wow!!!!! This is a to die for cheesecake. I live at 9000' and didn't make any adjustments. After, it came out of the oven it did fall some but wow!!
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