"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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