Caramel Cheesecake Brulee
(for the crust)
3/4 cup graham cracker crumbs
1/3 cup ground toasted pecans
3 T granulated sugar
2 T unsalted butter, melted and cooled
1/2 cup caramel sauce
(for the cheesecake)
1lb. cream cheese, at room temperature
2 T sour cream
1/4 cup white chocolate ganache, at room temperature
2 large eggs
1/4 cup heavy cream
1 cup granulated sugar, divided
[how to make]
(for the crust)
*Preheat the oven to 325 degrees.
*Coat the bottoms and sides of eight 8 oz. cream brulee ramekins with butter.
*In a mixing bowl, combine the graham cracker crumbs, pecans, sugar, and melted butter and stir until blended.
*Divided the mixture evenly among the prepared ramekins, and pat the crumbs into the bottom of each ramekin.
*Bake for 5 minutes to set the crust.
*Cool on wire cooling racks.
*When completely cool, drizzle 1 T of the caramel sauce over each crust.
(for the cheesecake)
*In the bowl of an electric mixer, beat the cream cheese, sour cream, and white chocolate ganache on medium speed until smooth.
*Add the eggs, one at a time, beating well after each addition.
*Scrape down the sides of the bowl with a rubber spatula.
*Add the cream and 1/2 cup of the sugar until the batter is blended and smooth.
*Divide the batter evenly among the ramekins.
*Bake until the filling is set, 15~20 minutes.
*Transfer the ramekins to wire racks and let cool to room temperature.
*When cool, refrigerate for at least 3 hours.
(to serve)
*Sprinkle 2 t of the remining sugar over the top of each cheesecake
*Using a kitchen torch, melt the sugar until it browns and caramelizes.
*Serve right away.
-serves 8-
Note: I adapted the recipe in "Chocolatique" by Ed Engoron.
Labels: caramel cheesecake brulee recipe, cheesecake recipe