Creme Brulee Cheese Cake Squares Yummy

for the crust
8 whole graham crackers
½ stick unsalted butter melted
for the filling
3 -7-ounce- packages cream cheese at room temperature
1 cup granulated sugar
3 large eggs
1 large egg yolk
1 vanilla bean split and scraped
½ teaspoon fine sea salt
for the brulee topping
¼ cup granulated sugar
for the crust
preheat the oven to 340°F line an 7- inch square baking dish with foil leaving an overhang
in the bowl of a food processor pulse the graham crackers until finely ground add the butter and pulse until moistened press into the bottom of the prepared pan bake until lightly browned and set about 10 to 15 minutes let cool and reduce the oven temperature to 400°F
por the filling
place the cream cheese in the bowl of a food processor and pulse until smooth – you can also use an electric mixer – add the sugar eggs egg yolk vanilla bean seeds and salt and pulse until well combined and smooth
pour the mixture into the prepared pan bake until the cheesecake is set but still slightly jiggly in the center about 40 minutes do no overbake
place the cheesecake on a cooling rack to cool completely in the pan cover and chill until firm at least 1 hour  using the foil overhang transfer the cheesecake to a work surface and cut into squares on a heat safe work surface sprinkle the tops of each square with sugar and torch the tops with a kitchen torch until it turns a deep amber color alternatively use a broiler to brown the sugar refrigerate until ready to serve.yum

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