Good luck ! Thank you for sharing the recipe. That is awesome to hear Trisha!! We found that people who do not eat dessert, could not get enough of the cheesecake. And i mean, using a torch is always just so fun :). I mean this recipe was just begging to be made. You don’t make it, it’s something you buy. haha! Made this today, it was absolutley beautiful, from top to bottom, the crackly sweet top, creamy cheesecake and ginger crumb, it was perfect! Have I told you how genius this is?!! I assembled on the oven rack so I wasn’t lifting the whole weight. The only thing more romantic that I can think of is two penguins having sex. oh my gosh!!! And now that the word is out I can’t show up to any event without it. So the other day I saw my 8-year-old nephew Landon, and we exchanged an epic high five. Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. I’m telling you. I love making flans and creme brulees because what’s not to like about eggs, sugar and cream mixed together? Definitely use the heavy duty foil if you have it. So it’s not creamy inside like my usual cheesecakes. For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake. Still tasted great. If you could hear the crack of that caramelized topping when you tap your fork into it. I can’t think of anything more romantic. My husband and I just made this for a dinner with friends. Eggnog sounds amaaaazing that’s genius. 33% Total Carbohydrates 99 g grams. Just THE BEST DESSERT EVER. I just had regular foil around so a tiny bit of water got through my 6 sheets of foil :(. Hi Hannelore! No sharp pencil? Thank you cannot express my gratitude enough! Overall, great recipe! I think any size will do! We will not make cheesecake any other way now! I can’t stop raving about this cheesecake! I made this recipe for the first time yesterday. Save those pennies!! Hi Michaela! Good luck! :). Why don’t I host dessert parties?? Will I just have to make it without the topping (tear)? Amazing! This recipe is OFF THE HOOK! That sounds so good!! I’m not sure Beth, but I was thinking the Brûlée was the top torched which they were referring to I put my cheesecake pan inside of a 10” round cake pan and then put it in a water bath. I wouldn’t alter the recipe, but let me know what works for you! 1. This recipe does not set up as much as normal cheesecake, plus you have the crackly top that is tough to get a straight line on, so it is a tricky one to make look perfect. I’ve made MANY cheesecakes in my life, and I loved the idea of a creme brulee cheesecake, but I was nervous this might not be a good recipe. I made this twice over the holidays this year. It was perfect! Perfect Cheesecake from Simply Recipes << this recipe is originally from Dorie Greenspan (I sort of combined the two recipes above to create my Crème Brûlée Cheesecake) Crème Brûlée Cheesecake Bars from Cooking Classy << I want to try them as bars next! Thanks so much for reviewing! I honestly don’t know. Thank you for leaving a comment! I cannot wait to see the huge smile on his face when he walks in the door and sees this waiting for him! EXCELLENT!!! Hooray!! You are so nice to make it for him :). I am so excited to make this! Carefully transfer the water bath to the oven. I’m sorry you didn’t love it Tami! I don’t know that this would mail successfully Nate…in fact I’m like 100% it would suck after 3 days at room temp. The texture should hit somewhere in between a traditional cheesecake and the center of a creme brulee. Don't do a side crust. To garnish, I drizzled salted caramel sauce on the plate, topped it with a slice of cheesecake, then garnished with a small dollop of whipped cream, a white chocolate heart (sprinkled with valentine nonpareils), and a single raspberry. But telling people at the beginning of the recipe that the cake should be refrigerated for a minimum of 3 hours would’ve been a good thing to do. 18/10/2018 Advertisement - Continue Reading Below. This is the best cheesecake I’ve ever made. Hi Anne, I’m curious if you tried this in the 11″ pan, what adjustments you made and how it turned out. If you try it out definitely let me know how it goes!!! Preheat oven to 170°C and grease an 8" or 9" springform pan with cooking spray. I’ve never heard the sugar in the eggs trick before, I totally need to try that out. Mix together your crust ingredients (graham crackers, sugar and butter) and press into the bottom and up the sides of a 9″ springform pan and then set in refrigerator. Yes vanilla extract will be fine! how to make creme brulee cheesecake: Preheat oven to 325. My husband tried this at my in laws house and absolutely loved it! I want a slice :). I haven’t been able to find a recipe for that but I think yours is the closest to it. Do you think I could use your recipe as is and add maybe 1 or 2 mashed ripe bananas? My daughter has requested this on her birthday for the past 4 years and this year will be no different! Should the cream be increased to accomodate 10 yolks? the first one was so popular that I had to make another two days later. But then I looked down and saw that my palm was BLEEDING. Thanks for sharing! But the flavor and even the moist texture are to die for. I placed the roasting pan on the rack, set the springform with the batter in the pan, then added the hot water into the pan right on the rack. Yep, count ’em, 10 yolks. My husband wants me to make this when he walks for his PhD. I have a couple of comments that you might consider. Also, whenever I removed all the foil from the springform pan, after baking, it was filled with water anyway. I made this for Easter dessert, and it was a a big hit!! *You don't have to use gingersnaps! Was easy, just not a process I’m familiar with; all the tips and tricks helped. Thanks! This cheesecake. I’ve love to see it! That’s a great idea Frances! I make a lot of cheesecakes and was intrigued by the unique combo. I really loved the cheese caramel combination, but it was too sweet for me (and I love sweet). The pictures were great, the directions were alright. Hey Carla! It IS fun Ashley!! Is the texture of this supposed to be creamy like creme brulee or not as smooth? That’s genius Linda!! It turned out wonderful, and I will for sure make it again. HA! Slicing.