Description
Rich French crème brûlée meets classic American cheesecake in this luxurious dessert fusion. Silky cream cheese base topped with caramelized sugar creates an irresistible crossover treat which will delight your senses with each elegant spoonful.
Ingredients
Scale
Main Ingredients:
Cheesecake Filling:
- 3 packages (8 ounces/226 grams) cream cheese, room temperature
- 10 large egg yolks, room temperature
- 1 & ½ cups (360 milliliters) heavy cream
- 1 & ⅓ cups (267 grams) sugar
Crust:
- 1 & ¾ cups (220 grams) gingersnaps (about 35 cookies)
- 5 tablespoons (71 grams) butter, melted
Flavor and Garnish Ingredients:
- 1 tablespoon vanilla bean paste
- ¼ teaspoon salt
- 2 tablespoons (30 milliliters) bourbon or rum
- ½ cup (60 grams) confectioners’ sugar
- 3–4 tablespoons eggnog
- ½ teaspoon vanilla
- 2–3 tablespoons superfine sugar (for torching)
- Fresh raspberries (for garnish)
Instructions
- Meticulously encase a 9-inch springform pan with multiple layers of aluminum foil to prevent water seepage during baking.
- Transform gingersnap cookies into fine, uniform crumbs using a food processor, blending with sugar, salt, and melted butter until cohesive.
- Compress the crumb mixture firmly into the pan’s base, creating a compact, even foundation using a glass bottom for precision.
- Crisp the crust in a preheated 350°F oven for 10 minutes, then set aside to cool completely.
- Reduce oven temperature to 325°F, preparing for the delicate cheesecake preparation.
- Whip cream cheese until silky smooth, ensuring no lumps remain by consistently scraping bowl sides during mixing.
- Incorporate sugar, vanilla bean paste, and salt, beating until the mixture becomes luxuriously light and airy.
- Gently warm heavy cream over medium-low heat, avoiding boiling.
- Whisk egg yolks to a pale, creamy consistency, carefully tempering with warm cream to prevent curdling.
- Integrate the egg-cream mixture into the cream cheese base, mixing at low speed for ultimate smoothness.
- Carefully transfer the velvety batter over the gingersnap crust.
- Nestle the foil-wrapped pan inside a larger roasting pan, surrounding with hot water to reach midway up the springform’s sides.
- Bake for approximately 1 hour and 35 minutes until the center exhibits a subtle, enticing jiggle.
- Allow the cheesecake to gradually cool within the oven, door slightly ajar, or remain in the water bath.
- Refrigerate for a minimum of 3 hours, preferably overnight, to achieve optimal texture.
- Before serving, evenly dust superfine sugar across the cheesecake’s surface.
- Employ a kitchen torch, moving in graceful circular motions to transform the sugar into a glistening, caramelized crust.
- Permit the caramel to solidify for a brief moment.
- Adorn with vibrant, fresh raspberries and serve immediately to preserve the perfect texture and temperature.
Notes
- Wrap the springform pan meticulously with multiple layers of heavy-duty aluminum foil to prevent water seepage during the water bath baking method.
- Create a smooth, even gingersnap crust by using the bottom of a glass to compact the crumb mixture firmly into the pan.
- Beat cream cheese thoroughly and slowly incorporate ingredients to achieve a luxuriously smooth, lump-free cheesecake batter.
- Temper egg yolks carefully by gradually adding warm cream while continuously whisking to prevent unwanted scrambling.
- Allow the cheesecake to cool gradually inside the oven or water bath to minimize surface cracking and ensure a silky texture.
- Caramelize the sugar topping just before serving, using a kitchen torch with circular motions to create a perfectly crisp, golden-brown crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 600
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg