Crème Brûlée Cheesecake

So the other day I saw my 8-year-old nephew Landon, and we exchanged an epic high five. It hurt WAY more than a high five with an 8-year-old should, and I was feeling like a total wuss. But then I looked down and saw that my palm was BLEEDING.

Who high-fives while holding an EXTREMELY SHARP number 2 pencil?? Watch out for those nephews, guys. They have no mercy.

I have been double checking every high five since that day. No sharp pencil? Okay, we’re good, let’s high five.


Are you guys ready? For 2 desserts in one? After I made this cheesecake for the second time, I asked my cousin Lani to come over and try it. She is my official taste-tester because she is not afraid to tell me if a recipe sucks. (True friends are hard to come by. You’re the best Lani. Thanks for eating my food. I know it’s a rough job.)

She took one bite and said, Karen, I think this is the best thing you have ever made.

Ingredients
For the crust

•  35 gingersnaps* (1 and 3/4 cup crumbs)
•  2 tablespoons sugar
•  1/4 teaspoon salt
•  5 tablespoons butter
• For the cheesecake
•  3 (8 ounce) packages cream cheese, room temperature
•  1 and 1/3 cup sugar
•  1 tablespoon vanilla bean paste**
•  1/4 teaspoon salt
•  1 and 1/2 cups heavy cream
•  10 large egg yolks
•  2-3 tablespoons superfine sugar,**** for torching
•  raspberries, to garnish

Instructions
FOR THE CRUST:

1. Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan. Tear off an 18-inch square of heavy duty aluminum foil. (Reynolds is best) Set the pan in the center of the square and carefully wrap the foil up over the edges of the pan, crimping at the top so that it is secure. Repeat with a second sheet of foil. Be very gentle so it doesn't tear. Repeat again with a 3rd sheet of foil.**
2. ...........................................

for full recipes please see : thefoodcharlatan.com