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Cheesecake Brulee Recipe

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This recipe for Cheesecake Brulee, by , is from The Ewart Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

karen ewart
Added: Friday, July 13, 2007


16 oz cream cheese
1/2 c plus 4 T sugar
2 T sour cream
2 eggs
1/4 c heavy cream
1 T vanilla paste
1 c graham cracker crumbs
4 T (1/2 stick) unsalted butter, melted and cooled
2 T brown sugar

Preheat oven to 325º; have a pot of boiling water ready. In
bowl of an electric mixer, combine cream cheese, 1/2 c.
sugar and sour cream; beat on medium speed until smooth.
Add eggs, heavy cream and vanilla paste; beat until smooth.
In a bowl, combine graham cracker crumbs, butter and brown
sugar; stir until blended and divide misture amoung four mini-
springform pans. With fingers, pat mixture evenly onto
bottoms and divide cream cheese mixture among pans. Line
outside of pans with heavy-duty foil, shiny-side out; arrange
them in a baking pan. Add boiling water to fill baking pan
halfway up sides of springform pans. Bake until filling is set,
35-40 mins. Refrigerate at least 3 hr. Just before serving,
unmold cheesecakes and sprinkle 1 T sugar over each
surface. With a kitchen torch, move flame continuously in
small circles around surface until sugar melts, bubbles and
lightly browns.

Number Of Servings:
Number Of Servings:
4 mini cheesecakes
Personal Notes:
Personal Notes:
You can make this as one large cheesecake if you desire.




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