Crème Brûlée Cheesecake

Crème Brûlée Cheesecake

              Ingredients                        Yield: 1- 9inch cheesecake

• Crust: 

• 220g (1 3/4c)   Chocolate                             Baking Crumbs
• 75g (1/3c)        Butter,                                       melted
• 30g (2Tbsp)      Granulated                              Sugar

• Cheesecake
• 500g (2 blocks) Cream Cheese
• 265g (1 1/3c)   Granulated Sugar
• 8                       Egg Yolks
• 450ml (2c)        Heavy Cream
• 15ml (1Tbsp)    Vanilla
• Extra Granulated Sugar for caramelizing

              Instructions

1. Mix together crust ingredients and press into the bottom of a spring-form pan lined with parchment paper.
2. Bake in a preheated 350 degree Fahrenheit oven for 10 minutes. Set aside to cool.
3. In a mixer, whip cream cheese until light and fluffy.
4. In a small pot heat cream to a simmer, but do not boil.
5. While waiting for the cream to come up to temperature, whisk eggs and sugar together until a pale yellow colour.
6. Once cream is hot enough gradually pour it into the egg mixture while whisking. Add the vanilla and whisk in as well.
7. With the mixer running gradually add in the cream/egg mixture into the whipped cream cheese until smooth and lump free.
8. Pour the custard into the prebaked crust, and bake in a preheated 350 degree Fahrenheit oven for 45-60 minutes or just until the centre has a slight jiggle.
9. Once cooled, sprinkle a layer of sugar onto the whole cheesecake or a piece at a time and caramelize the sugar with a torch.
10. Serve and enjoy!