Creme Brulee Cheesecake

• 3 cups vanilla wafer crumbs
• ¾ cup (1½ sticks) unsalted butter, melted
• 6 tablespoon brown sugar, light or dark
• 6 bricks (3 lb / 1.35 kg) cream cheese, softened
• 6 tablespoons low-fat sour cream
• 1½ cups white granulated sugar
• 6 eggs
• ¾ cup heavy cream
• 4 teaspoons grated orange peel
• ¾ cup white granulated sugar

Ingredients for 24 servings (3.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Crust: Preheat oven to 325°F (160C).

   Oven
2. 2

   In a bowl, mix vanilla wafer crumbs, butter and brown sugar until well-blended.

3. 3

   Press the wafer mixture into the bottom and sides of a 10-inch (25 cm) springform pan.

4. 4

   Set aside.

5. 5

   Filling: In a large bowl, mix cream cheese, sour cream and 1½ cups sugar on medium speed with electric mixer until smooth.

   Mixer
6. 6

   Add eggs, heavy cream and orange peel. Beat until all the mixture is smooth.

7. 7

   Pour cream cheese mixture into the springform pan.

8. 8

   Place the springform pan into a larger pan.

9. 9

   Add boiling water to the larger pan to come halfway up the sides of the springform pan.

10. 10

    Bake for 50 minutes or until set.

    Oven
11. 11

    Carefully remove the springform pan from the water and cool at room temperature for 30 minutes.

    Stovetop
12. 12

    Refrigerate for 3 hours.

13. 13

    Remove cake from the springform pan.

14. 14

    Topping: Sprinkle sugar on top of cheesecake.

15. 15

    Broil under the oven broiler until the sugar melts and browns (be careful not to burn the sugar).

    Oven