Difference between revisions of "Creme Brulee Cheesecake"
RealRecipes (talk | contribs) m (moved Cookbook:Creme Brulee Cheesecake to Creme Brulee Cheesecake: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 1: | Line 1: | ||
{{recipesummary|Dessert recipes|20 slices|4½ hours|3}} | {{recipesummary|Dessert recipes|20 slices|4½ hours|3}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[Holiday Recipes|Holiday Recipes]] | [[Dessert|Dessert]] |
==Ingredients== | ==Ingredients== | ||
| Line 6: | Line 6: | ||
;Crust: | ;Crust: | ||
| − | * 3 [[ | + | * 3 [[Cup|cups]] vanilla wafer crumbs |
| − | * ¾ cup (1½ sticks) unsalted [[ | + | * ¾ cup (1½ sticks) unsalted [[Butter|butter]], melted |
| − | * 6 [[ | + | * 6 [[Tablespoon|tablespoon]] [[Sugar|brown sugar]], light or dark |
;Filling: | ;Filling: | ||
| − | * 6 (8-[[ | + | * 6 (8-[[Ounce|ounce]]) bricks [[Cream Cheese|cream cheese]], softened |
| − | * 6 tablespoons low-fat [[ | + | * 6 tablespoons low-fat [[Sour Cream|sour cream]] |
* 1½ cups sugar | * 1½ cups sugar | ||
| − | * 6 [[ | + | * 6 [[Egg|eggs]] |
* ¾ cup [[cookbook:Cream|heavy cream]] | * ¾ cup [[cookbook:Cream|heavy cream]] | ||
| − | * 4 teaspoons grated [[ | + | * 4 teaspoons grated [[Orange|orange]] peel |
| − | * [[ | + | * [[Boiling|boiling]] [[Water|water]] (for baking cake) |
;Topping: | ;Topping: | ||
| Line 26: | Line 26: | ||
==Procedure== | ==Procedure== | ||
| − | * Preheat [[ | + | * Preheat [[Oven|oven]] to [[Oven_temperatures|325°F]]. |
;Crust: | ;Crust: | ||
# In a bowl, mix vanilla wafer crumbs, butter and brown sugar until well-blended. | # In a bowl, mix vanilla wafer crumbs, butter and brown sugar until well-blended. | ||
| − | # Pat the wafer mixture into the bottom and sides of a 10-inch [[ | + | # Pat the wafer mixture into the bottom and sides of a 10-inch [[Springform Pan|springform pan]]. |
# Set aside. | # Set aside. | ||
;Filling: | ;Filling: | ||
| − | # In a large bowl, mix cream cheese, sour cream and 1½ cups sugar on medium speed of [[ | + | # In a large bowl, mix cream cheese, sour cream and 1½ cups sugar on medium speed of [[Mixer|electric mixer]] until smooth. |
# Add eggs, heavy cream and orange peel. | # Add eggs, heavy cream and orange peel. | ||
# Beat until all the mixture is smooth. | # Beat until all the mixture is smooth. | ||
| Line 42: | Line 42: | ||
# Place the springform pan into a larger 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. | # Add boiling water to the larger pan to come halfway up the sides of the springform pan. | ||
| − | # [[ | + | # [[Bake|Bake]] for 50 minutes or until set. |
# Carefully remove the springform pan from the water and cool at room temperature for 30 minutes. | # Carefully remove the springform pan from the water and cool at room temperature for 30 minutes. | ||
# Refrigerate for 3 hours. | # Refrigerate for 3 hours. | ||
| Line 50: | Line 50: | ||
# Sprinkle sugar on top of cheesecake. | # Sprinkle sugar on top of cheesecake. | ||
| − | # [[ | + | # [[Broil|Broil]] under the oven broiler until the sugar melts and browns (be careful not to burn the sugar). |
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
Revision as of 17:50, 5 April 2012
| Creme Brulee Cheesecake | |
|---|---|
| Category: | Dessert recipes |
| Servings: | 20 slices |
| Time: | 4½ hours |
| Difficulty: |  |
| American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert
Ingredients
- Crust
- 3 cups vanilla wafer crumbs
- ¾ cup (1½ sticks) unsalted butter, melted
- 6 tablespoon brown sugar, light or dark
- Filling
- 6 (8-ounce) bricks cream cheese, softened
- 6 tablespoons low-fat sour cream
- 1½ cups sugar
- 6 eggs
- ¾ cup heavy cream
- 4 teaspoons grated orange peel
- boiling water (for baking cake)
- Topping
- ¾ cup sugar
Procedure
- Crust
- In a bowl, mix vanilla wafer crumbs, butter and brown sugar until well-blended.
- Pat the wafer mixture into the bottom and sides of a 10-inch springform pan.
- Set aside.
- Filling
- In a large bowl, mix cream cheese, sour cream and 1½ cups sugar on medium speed of 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.
- Carefully remove the springform pan from the water and cool at room temperature for 30 minutes.
- Refrigerate for 3 hours.
- Remove cake from the springform pan.
- Topping
- Sprinkle sugar on top of cheesecake.
- Broil under the oven broiler until the sugar melts and browns (be careful not to burn the sugar).
Tips, Notes, and Variations
- The sugar can also be melted with a cooking torch.
- The cheesecake may be served with fresh or frozen strawberries or blueberries.
