Beth’s Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH
Learn how to make my Creme Brûlée Cheesecake recipe and real showstopper of a dessert! The perfect dessert recipe when you need to impress a crowd.
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
SHOP MY FAVORITE KITCHEN PRODUCTS IN MY KIT SHOP! IN MY GADGET SECTION IS THE KITCHEN TORCH I FIND IS REALLY EASY TO USE http://bit.ly/2kQEjW2 (These links go to amazon where I am an affiliate partner)
MORE FANCY DESSERT RECIPES!
Foolproof French Macarons http://bit.ly/1qUuoup
Raspberry Cheesecake http://bit.ly/EWBCheesecake
Chocolate Pot de Creme http://bit.ly/1CSxSR4
Strawberry Ice Cream Baskets http://bit.ly/1zJttCc
S’More Pie http://bit.ly/EWBSmore
Creme Brulee http://bit.ly/EWBCreme
S’More Pie http://bit.ly/SmorePieEWB
French Apple Tart http://bit.ly/1qO3RP9
Chocolate Mouse Cake http://bit.ly/ChoMouseCake
BETH’S CRÈME BRULEE CHEESECAKE RECIPE
9 graham crackers
1 tbsp (13g) sugar
pinch of salt
5-6 tbsp (75-90ml) of melted butter
15 ounces (424g) ricotta cheese
8 ounces (230g) whipped cream cheese
8 ounces (230g) mascarpone cheese
¾ cup (150g) of sugar
2 vanilla beans, scraped of their seeds
3 tbsp (22g) white sugar
Preheat oven to 325F (162C)
Place graham crackers in a large Ziploc bag and whack them with a rolling pin until crushed. Roll over them with rolling pin until a fine crumb forms. Transfer to a bowl, add sugar, salt and butter.
Prepare a 9 inch (23cm) spring form pan. Grease it and then wrap the bottom and sides with foil to create a seal for the water bath it will ultimately go into.
Transfer crumbs into spring form pan. Press crumbs into pan, with a measure cup to pat down. Bake for 10 mins until fragrant and set. Set aside to cool.
Meanwhile, in a food processor combine the 3types of cheese. Pulse to combine and blend until smooth. Add sugar, pulse, add eggs, one at a time, pulsing in between each addition. Add vanilla bean seeds and pulse.
Transfer batter into the cooled cheesecake pan.
Then place a large roasting pan in the oven. Place cheesecake in roasting pan, THEN fill roasting pan with hot water, until it reaches half way up the sides of the cheesecake pan, creating a water bath.
Bake for 45-50 mins until just set and slightly giggly. Then TURN OFF OVEN, open oven door slightly, and allow cheesecake to drop in temperature for 15 mins.
Remove cheesecake pan from bath. Leave roasting pan in oven until water cools down.
Remove foil from pan over the sink to drain any water.
Allow cheesecake to cool for 30 mins. Then place uncovered in the fridge overnight or for at least 4-6 hours.
Before serving. Run a sharp knife around the perimeter of the cheesecake to loosen. Then release the cheesecake spring,
Then sprinkle 3 tbsp of white sugar in an even layer on top of cake. Then taking a kitchen torch, brulee the top of the cake. It will turn into little melted sugar dots and then pools of burnt sugar. Brulee top in this manner. Place on cake stand. Top with 3 raspberries dusted with powdered sugar and a sprig of mint. And serve!
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.