CRèME BRûLéE CHEESECAKE
Do you love crème brûlée, but you also love cheesecake? Get the best of both worlds with this luscious Crème Brûlée Cheesecake! A buttery graham cracker crust balances the light and creamy cheesecake, then it's finished with the sweet and satisfying crack of brittle sugar.
Provided by Summer Miller
Time 1h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F
- Reduce the oven temp: Once the crust has baked, reduce the oven to 300°F.
- Let it cool: Remove the roasting pan from the oven. Let the cake cool in the water bath for about an hour, then remove it from the water bath and transfer it to a cooling rack on the counter for another hour. Finally, keep the cake in the springform pan, and let it cool, uncovered, overnight in the fridge.
Nutrition Facts : Calories 494 kcal, Carbohydrate 41 g, Cholesterol 154 mg, Fiber 0 g, Protein 8 g, SaturatedFat 19 g, Sodium 338 mg, Sugar 35 g, Fat 34 g, ServingSize Serves 12, UnsaturatedFat 0 g
APPLE CREME BRULEE CHEESECAKE
This recipe is from Tish Boyle's "Cake" cookbook. Be sure to use the water bath, it keeps the cheesecake moist and prevents the top from cracking.
Provided by Ariella
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Make the Crust:.
- Preheat the oven to 325 degrees F. Grease the bottom and sides of a 9-inch springform pan. In a bowl, combine the graham cracker crumbs and the sugar. Add 4 tablespoons of the butter and mix. If the crumbs seem dry, add the last tablespoon of butter. Press onto the bottom of the springform pan. Press in an even layer.
- Bake for 8 to 10 minutes. The crust should be firm and golden. Remove from the oven and let cool on a wire rack. Cool the crust completely. Once cooled, wrap the outside of the pan in a heavy duty piece of aluminum foil.
- Apples:.
- Toss the apples with the lemon juice.
- Melt the butter in a large skillet. Add the apples and cook for 2 minutes, over medium heat, until the apples begin to soften. Sprinkle with sugar and cook for an additional 2 to 3 minutes, until the apples soften further and begin to turn golden. Add the cream and the nutmeg and lower the heat slightly. Cook until the cream has been absorbed by the apples, about 10 minutes. Transfer the apples to a plate and let cool completely.
- Cheesecake.
- In the bowl of your mixer, beat the cream cheese for a minute or two until it's smooth. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes. Add the vanilla extract, the salt, the cinnamon and the ginger and beat for another minute. Add the sour cream and cornstarch and beat until blended, another minute or two. Add the eggs, one at a time, scraping the sides of the bowl after each addition.
- Preheat the oven to 350 degrees F.
- Layer the apples over the cooled graham cracker crust. Pour the prepared cheesecake filling over the apples. Place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan. Carefully place the pan in the oven. Bake for between 70 and 80 minutes, until only wobbly in middle.
- Remove the cheesecake from the oven and from the water bath. Peel off the aluminum foil layer and place on a rack to cool completely. Once cool, place in the refrigerator to chill overnight.
- Just before serving, sift brown sugar over top of cheesecake to lightly cover the entire surface. Either using a propane kitchen torch, or by putting the cheesecake under the broiler, melt the sugar to form thin crust. (This step can be omitted and cheesecake is still excellent).
Nutrition Facts : Calories 456.5, Fat 30.3, SaturatedFat 17, Cholesterol 149, Sodium 280.9, Carbohydrate 42.2, Fiber 1.3, Sugar 37.6, Protein 6.2
CARAMEL APPLE CREME BRULEE
Here's the cream of the apple dessert crop. Fruit, caramel and cinnamon flavors enhance the rich, velvety custard. Served warm or chilled, it's a classic end to a meal. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place apples in a microwave-safe dish; cover with water. Cover and microwave on high for 3-4 minutes or until tender. Drain apples and pat dry on paper towel. Arrange apples in the bottoms of six 6-oz. ramekins or custard cups. Top with caramel topping; set aside., In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream. Heat over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Stir in vanilla., Pour into prepared ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 55-60 minutes. Remove ramekins from water bath; cool for 20 minutes. Cover and refrigerate overnight., If using a creme brulee torch, sprinkle remaining 4 tablespoons sugar evenly over custards. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle remaining 4 tablespoons sugar evenly over custards. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 504 calories, Fat 33g fat (20g saturated fat), Cholesterol 280mg cholesterol, Sodium 114mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
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