Creme Brulee Cheesecake
This cheesecake borrows the cracking caramel lid of a creme brulee and sets it over a dense, creamy filling. Orange peel in the batter adds a bright note that keeps six bricks of cream cheese from tasting heavy. A vanilla wafer crust, a water bath for gentle baking and a final pass under the broiler give you three distinct textures. It makes 20 slices, so it suits a crowd.
Instructions
Heat the oven to 325°F (160C). In a bowl, stir the vanilla wafer crumbs, melted butter and brown sugar together until evenly combined.
Press the crumb mixture into the bottom and up the sides of a 10-inch (25 cm) springform pan, then set the pan aside.
In a large bowl, beat the cream cheese, sour cream and 1½ cups of sugar with an electric mixer on medium speed until smooth. Add the eggs, heavy cream and orange peel and beat again until the batter is smooth.
Pour the batter into the crust. Set the springform pan inside a larger pan and pour boiling water into the larger pan until it reaches halfway up the sides of the springform.
Bake for 50 minutes, or until the cheesecake is set. Lift the springform pan out of the water with care and let it cool at room temperature for 30 minutes.
Refrigerate the cheesecake for 3 hours, then remove it from the springform pan.
Sprinkle the remaining ¾ cup of sugar over the top. Place it under the broiler until the sugar melts and browns, watching closely so it does not burn. A cooking torch also works for melting the sugar.
Serve plain, or with fresh or frozen strawberries or blueberries.
Make it personal.
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