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
MINI CRèME BRûLéE CHEESECAKES RECIPE BY TASTY
Here's what you need: digestive biscuit, butter, cream cheese, sour cream, sugar, eggs, vanilla extract, sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C (350°F).
- Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
- Pour in a bowl and combine with the melted butter.
- Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
- Bake for 10 minutes.
- Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
- Whisk in the sugar, eggs, and vanilla until smooth.
- Remove cupcake tray from the oven and top each biscuit base with the filling.
- Bake for 18 minutes and then allow to cool.
- For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
- Ensure the sugar is evening distributed and any excess is knocked off.
- Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
- Enjoy!
Nutrition Facts : Calories 340 calories, Carbohydrate 24 grams, Fat 24 grams, Fiber 0 grams, Protein 5 grams, Sugar 13 grams
CREME BRULEE CHEESECAKE
This is an adaptation from Adam on Chowhound and a restaurant in Tampa, FL... It is a lighter, less dense, and fluffier cheesecake with the crackle of a caramelized creme brulee topping.
Provided by Terra-Matris
Categories Desserts Cakes Cheesecake Recipes
Time 6h55m
Yield 10
Number Of Ingredients 14
Steps:
- Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.
- Preheat the oven to 300 degrees F (150 degrees C).
- Blend cream cheese, mascarpone, and sugar in a bowl until well combined and smooth. Add egg yolks, ricotta, sour cream, vanilla extract, lemon juice, cinnamon, and nutmeg; mix well until smooth.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk some into the yolk mixture to lighten it. Fold in remaining egg whites with a spatula. Pour over the crust in the pan.
- Bake in the preheated oven until top is set, about 1 hour. Turn off oven and keep cheesecake inside with the door closed, about 1 hour. Open oven door and keep cheesecake inside for 30 minutes more.
- Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.
- Sprinkle raw sugar over the cold cheesecake before serving. Use a creme brulee torch to melt and brown sugar. Allow topping to set and cool slightly, about 5 minutes.
Nutrition Facts : Calories 459 calories, Carbohydrate 37.8 g, Cholesterol 157.8 mg, Fat 30.7 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 17 g, Sodium 243.4 mg, Sugar 29.2 g
CREME BRULEE CHEESECAKES
Make and share this Creme Brulee Cheesecakes recipe from Food.com.
Provided by Alia55
Categories Cheesecake
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cheesecakes: Preheat oven to 325 °F.
- Grease 6 5-oz ramekins and place a disc of parchment in the bottom of each.
- Place ramekins in a dish with a 2-inch (5 cm) lip.
- Stir mascarpone to soften.
- Add sugar and combine well.
- Stir in whipping cream and seeds from vanilla bean switching to a whisk to smooth out mixture.
- Whisk in eggs one at a time until blended.
- Ladle mixture into prepared ramekins and pour hot tap water around ramekins until water comes halfway up.
- Bake cheesecakes for 35 minutes then remove from water bath to cool.
- Chill for at least 6 hours before serving.
- Phyllo Wafers: To make Phyllo wafers, increase oven to 350 °F and line a baking tray with parchment.
- Lay out one sheet of phyllo and brush lightly with butter and sprinkle with sugar.
- Cover with second sheet of phyllo, repeating with butter and sugar.
- Repeat with third sheet, then fold phyllo in half.
- Cut 6 circles out of pastry with a 3 ½ -inch cookie cutter and place onto baking tray.
- Bake for 7 minutes, until golden brown. Let cool.
- To serve, place a phyllo wafer on a dessert plate.
- Run a spatula around inside of ramekin to loosen, and then turn out cheesecake onto wafer.
- Peel away parchment disc and sprinkle top of cheesecake with sugar.
- Using a kitchen butane torch, caramelize top of cheesecake.
- Repeat with remaining cheesecakes and serve.
Nutrition Facts : Calories 281.1, Fat 18, SaturatedFat 10.3, Cholesterol 140.5, Sodium 90.2, Carbohydrate 26.6, Fiber 0.2, Sugar 21, Protein 4.3
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EASY CRèME BRûLéE CHEESECAKES - JUST A TASTE
From justataste.com
5/5 (1)Total Time 3 hrs 50 minsCategory DessertCalories 494 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it's smooth and creamy, scraping down the sides frequently, about 2 minutes. Add 1/4 cup sugar and continue beating the mixture and scraping down the sides until there are no visible lumps.
- With the mixer on a low speed, slowly stream in the heavy cream and mix just until combined. Add the egg yolks, one at a time, mixing between each addition. Stir in the vanilla extract.
- Place six crème brûlée molds on a baking sheet. Pour the mixture evenly among the molds. Place the baking sheet in the oven then pour enough almost boiling water into the baking sheet until it comes up halfway around the molds. Bake the cheesecakes for about 50 minutes, or just until they are set.
CRèME BRûLéE CHEESECAKE RECIPE | LAND O’LAKES
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Servings 16Calories 340 per serving
- Combine graham cracker crumbs, 3 tablespoons sugar and melted butter in small bowl. Press onto bottom of ungreased 9-inch springform pan.
- Beat cream cheese, 1 cup sugar, vanilla and vanilla bean seeds in bowl until fluffy. Add eggs, one at a time, beating until well mixed. Spread evenly over crust.
- Bake 55-60 minutes or until center is almost set and slightly jiggly. Run knife around edge to loosen. Cool 30 minutes. Refrigerate at least 5 hours or overnight.
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