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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 8 bruleed vanilla bean cheesecake
Ingredients Crust 12 graham crackers, broken into pieces 3 tablespoons granulated sugar Pinch of kosher salt 5 tablespoons unsalted butter, melted Filling 16 ounces cream cheese, room temperature 1/2 cup sour cream 1/2 cup granulated sugar 1 large egg, room temperature 1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract Pinch of kosher salt 1/4 cup superfine sugar Spun Sugar
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 8 bruleed vanilla bean cheesecake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr 5 mins
Servings: 8
prep: 20 mins
total: 1 hr 5 mins
prep:
20 mins
total:
1 hr 5 mins
Servings: 8
8
bruleed vanilla bean cheesecake
bruleed vanilla bean cheesecake
Ingredients
Ingredients
12 graham crackers, broken into pieces 3 tablespoons granulated sugar Pinch of kosher salt 5 tablespoons unsalted butter, melted
16 ounces cream cheese, room temperature 1/2 cup sour cream 1/2 cup granulated sugar 1 large egg, room temperature 1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract Pinch of kosher salt 1/4 cup superfine sugar Spun Sugar
Directions
Crust: Preheat oven to 350 degrees. In a food processor, pulse crackers with granulated sugar and salt until finely ground. (You should have about 1 1/2 cups.) Add butter; pulse until combined. Transfer to a 9-inch round tart pan with a removable bottom; firmly press into bottom and up sides. Place pan on a baking sheet and bake until crust is dry and set, 10 to 12 minutes. Transfer to a wire rack; let cool completely.
Filling: Place cream cheese, sour cream, granulated sugar, egg, vanilla seeds, and salt in cleaned food processor; blend just until smooth. Fill crust with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer to a wire rack; let cool 1 hour. Refrigerate until cold, at least 2 hours and up to overnight.
To serve, place 2 tablespoons superfine sugar in a sieve and evenly sift over top of cheesecake (avoiding crust). Move a small kitchen blowtorch back and forth across sugar until caramelized (aiming torch toward center to avoid burning crust). Repeat with remaining 2 tablespoons superfine sugar, making a second caramelized layer. Top with spun sugar and serve, slicing through spun sugar and cake with a sharp knife, and wiping blade between slices.
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All Reviews for Bruleed Vanilla-Bean Cheesecake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bruleed Vanilla-Bean Cheesecake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
