Crème Brûlée Cheesecake
3 Tablespoons of sugar
7 Tablespoons of butter, melted
3 packages cream cheese (8-ounces each), softened
8 ounces mascarpone cheese
2 Tablespoons flour
1-1/4 cups sugar
1 Tablespoon vanilla extract
4 large eggs, room temperature
2 Tablespoons sugar
In a medium bowl, stir together the vanilla wafer crumbs and sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake 9 to 12 minutes or until the crust is slightly dark and fragrant. Let the pan cool on a rack. Reduce the oven temperature to 300°F.
In a large bowl, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat the eggs, this could cause the cheesecake to crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until set on the edges and the center jiggles slightly, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours.
Remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.
Source: recipe courtesy of Abigail Johnson Dodge (www.finecooking.com)