Cheesecake Brûlée


It just doesn’t get any better than this. Sweet, creamy, crunchy, smooth, and just a bit savory.  The decadent dessert to beat all decadent deserts!

Lisa and I had this for the first time at an awesome local restaurant named George Martin Strip in Great River, NY on Long Island.  I’m not really a big dessert fiend, but this particular dessert was so amazing we just had to try it at home.  As you may guess, it’s become a staple at home and remains a favorite of our guests.

You’ll probably notice that the eggs and granulated sugar are missing from the photo below…  oops. 

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Use These…
  • 16 oz cream cheese
  • 1/2 cup granulated sugar
  • 4 Tbsp sugar for the brûlée (use raw or Turbinado sugar, if possible)
  • 2 Tbsp sour cream
  • 2 eggs
  • 1/4 cup heavy cream
  • 1 Tbsp vanilla paste
  • 1/2 cup graham cracker crumbs
  • 2 Tbsp unsalted butter, melted and cooled
  • 2 Tbsp brown sugar

Optional

  • Berries coulis or chopped fresh berries

Do This…

Preheat oven to 325˚F

Prepare a pot of boiling water ( use a teapot because it’s easier to pour)

Melt the butter and set aside to cool a bit.

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In the bowl of an electric mixer, combine cream cheese, 1/2 cup sugar and sour cream; beat until smooth.

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Add eggs, heavy cream and vanilla paste; beat until smooth.

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In another bowl, combine graham cracker crumbs, butter and brown sugar

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Stir the graham cracker mix until well blended,

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Divide mixture among 6 – 8 ramekins or small bowls. The number of bowls depends on whether you’re going to add the option berry coulis or fresh chopped berries.

Pat the mixture evenly onto bottoms and divide cream cheese mixture among pans.

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Here’s where the optional decisions come into play.  If you’re not opting for fruit in the middle, then just evenly distribute the cheesecake batter amongst each of your bowls or ramekins.

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If you’re opting for the fruit, then fill ⅓ of each bowl with the cake batter, then add your fruit on top of that, followed be more cheesecake batter. If you’re going the coulis route, use a fork to spread the top layer of the batter evenly around the top off the bowl.  This has the added benefit of creating a nice swirly color pallette on the top of your cake.

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Line outside of bowls with heavy-duty aluminum foil, shiny-side out

Start off with square sheets of foil, then fold over each, edge, one at a time, to mark the point that will line up with the top of your bowl. Next, fold any excess back to create a nice even edge all around your bowl.

Pull each edge up to the sides of the bowl, pinching the corners together.

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Finally, fold each corner in to complete your envelope of foil

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Arrange the bowls in a baking pan with plenty of space between each one.  Add boiling water to fill baking pan halfway up sides of the bowls.

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Bake until filling is set, 35-40 minutes. If you’ve gone the Coulis route, this becomes a bit more difficult. The tops of your cakes should be nice and stiff and just a bit brown.

Take the pans out of the oven, remove the foil envelopes, and place the bowls on baking racks until they cool to room temperature, then refrigerate at least 3 hours.

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Just before serving, sprinkle some of the brûlée sugar over each surface.

With a kitchen torch, move flame continuously in small circles around surface until sugar melts, bubbles and lightly browns.

DON’T BURN THE SUGAR!!!!

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Cheesecake Brûlée

Use These…
  • 16 oz cream cheese
  • 1/2 cup granulated sugar
  • 4 Tbsp sugar for the brûlée (use raw or Turbinado sugar, if possible)
  • 2 Tbsp sour cream
  • 2 eggs
  • 1/4 cup heavy cream
  • 1 Tbsp vanilla paste
  • 1/2 cup graham cracker crumbs
  • 2 Tbsp unsalted butter, melted and cooled
  • 2 Tbsp brown sugar

Optional

  • Berries coulis or chopped fresh berries
IMG_20160724_204428-01
Do This…
  1.  Preheat oven to 325˚F
  2. Prepare a pot of boiling water ( use a teapot because it’s easier to pour)
  3. Melt the butter and set aside to cool a bit.
  4. In the bowl of an electric mixer, combine cream cheese, 1/2 cup sugar and sour cream; beat until smooth.
  5. Add eggs, heavy cream and vanilla paste; beat until smooth.
  6. In another bowl, combine graham cracker crumbs, butter and brown sugar
  7. Stir the graham cracker mix until well blended and divide mixture among 6 ramekins or small bowls.
  8. Pat the mixture evenly onto bottoms and divide cream cheese mixture among pans.
  9. If you’re not opting for fruit in the middle, then just evenly distribute the cheesecake batter amongst each of your bowls or ramekins, otherwise fill ⅓ of each bowl with the cake batter, then add your fruit on top of that, followed be more cheesecake batter. If you’re going the coulis route, use a fork to spread the top layer of the batter evenly around the top off the bowl.  This has the added benefit of creating a nice swirly color pallette on the top of your cake.
  10. Line outside of bowls with heavy-duty aluminum foil, shiny-side out
  11. Arrange the bowls in a baking pan. Add boiling water to fill baking pan halfway up sides of pans.
  12. Bake until filling is set, 35-40 minutes.
  13. Refrigerate at least 3 hours.
  14. Just before serving, sprinkle some of the brûlée sugar over each surface.
  15. With a kitchen torch, move flame continuously in small circles around surface until sugar melts, bubbles and lightly browns.

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