Cookbook:Creme Brulee Cheesecake

| American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

Crust

 * 3 cups vanilla wafer crumbs
 * ¾ cup (1½ sticks) unsalted butter, melted
 * 6 tablespoon brown sugar, light or dark

Filling

 * 6 bricks (3 lb / 1.35 kg) cream cheese, softened
 * 6 tablespoons low-fat sour cream
 * 1½ cups white granulated sugar
 * 6 eggs
 * ¾ cup heavy cream
 * 4 teaspoons grated orange peel

Topping

 * ¾ cup white granulated sugar

Crust

 * 1) Preheat oven to 325°F (160C).
 * 2) In a bowl, mix vanilla wafer crumbs, butter and brown sugar until well-blended.
 * 3) Press the wafer mixture into the bottom and sides of a 10-inch (25 cm) springform pan.
 * 4) Set aside.

Filling

 * 1) In a large bowl, mix cream cheese, sour cream and 1½ cups sugar on medium speed with electric mixer until smooth.
 * 2) Add eggs, heavy cream and orange peel. Beat until all the mixture is smooth.
 * 3) Pour cream cheese mixture into the springform pan.
 * 4) Place the springform pan into a larger pan.
 * 5) Add boiling water to the larger pan to come halfway up the sides of the springform pan.
 * 6) Bake for 50 minutes or until set.
 * 7) Carefully remove the springform pan from the water and cool at room temperature for 30 minutes.
 * 8) Refrigerate for 3 hours.
 * 9) Remove cake from the springform pan.

Topping

 * 1) Sprinkle sugar on top of cheesecake.
 * 2) Broil under the oven broiler until the sugar melts and browns (be careful not to burn the sugar).

Notes, tips, and variations

 * The sugar can also be melted with a cooking torch.
 * The cheesecake may be served with fresh or frozen strawberries or blueberries.
 * Just for a sugar jolt, put some sugar and some gummies.