Crème Brûlée Cheesecake
constituents
mugs graham cracker motes
mug sugar
mug unsalted adulation, melted
( 8 oz) packages cream rubbish, softened
mug sugar
1 tsp vanilla excerpt
3 large eggs
mug heavy cream
mug brown sugar( for beating)
Preparation
Preheat roaster to 325 °F( 163 °C). Grease a 9- inch springform visage.
Combine graham cracker motes, sugar, and melted adulation.
Press into the bottom of the visage to form the crust.
Singe for 10 twinkles, also set away to cool.
In a large coliseum, beat cream rubbish and sugar until smooth.
Add vanilla and eggs,
one at a time, mixing well after each addition.
Stir in heavy cream.
Pour the cheesecake batter over the cooled crust and singe for 50- 60 twinkles, until the center is set.
Let cool,
also chill for at least 4 hours.
Before serving, sprinkle brown sugar unevenly over the cheesecake and use a kitchen arsonist to caramelize the sugar. Enjoy!