1vanilla bean podor 1-2 teaspoons of vanilla bean paste
Cheesecake filling:
4packages of full-fat cream cheese8 ounces each
1cupof granulated sugar
½teaspoonof salt
Crème patisserie mixture
1.5tablespoonsof sifted cornstarch
Lemon juice to tasteoptional
Topping:
2-4tablespoonsof granulated sugar
Instructions
For the Crème patisserie:
Whisk eggs, sugar, and vanilla until smooth
Heat cream until it simmers, then slowly pour over the egg mixture while whisking
Strain the mixture through a fine sieve mesh twice and let it cool
For the Crust:
Preheat oven to 350°F and butter a 9" springform pan. Wrap aluminum foil tightly around the outside to prevent water from getting in
Crush Nilla Wafers or Graham Crackers and mix with melted butter to form a crust. Press into the pan and bake for 7-8 minutes. Reduce oven temperature to 325°F
For the Cheesecake filling:
Whisk cream cheese, sugar, and salt until creamy. Add the cooled crème patisserie in 3 additions, along with cornstarch and lemon juice. Mix until just combined
Pour the batter into the crust and tap to remove air bubbles. Place the pan in a larger tray with boiling water, then bake for 80-85 minutes until the edges are firm but the center is jiggly
For the Brulee top:
Once baked, let the cheesecake cool for 15 minutes. Run a knife around the edge and cool for 2-3 hours at room temperature, then chill overnight
The next day, remove the cheesecake from the pan and sprinkle sugar on top. Caramelize with a blowtorch in thin layers for even browning
Notes
Enjoy this delightful treat! Just remember, the caramel topping may get soggy if left for too long, so brulee one slice at a time if not serving immediately.