2. This recipe does not set up as much as normal cheesecake, plus you have the crackly top that is tough to get a straight line on, so it is a tricky one to make look perfect. Two of the best desserts known to man, combined in one. Like you, I have had a torch for probably years but didn’t really investigate where or how to fill it. The only thing more romantic that I can think of is two penguins having sex. okay and the crunchy top is hard to beat too. If you are not mixing while you do this, the eggs will curdle. Hi Larissa! The flavors all just work perfectly together. PLEASE consider putting that at the beginning of the recipe, or at the very LEAST put an estimated length of time that it will take to make the cake from beginning to end. I’m glad you liked it! You are so nice to make it for him :). Repeat with a second sheet of foil. I have only 2 hints: 1) I used hot water in the Bain Marie (there was no specification in the instructions) as that is what my training has taught me to do, which also shortened the baking time about about 20-25 minutes (on a convection oven); and, 2) using an instant read thermometer, I assured that the centers were sufficient cooked when they tested at 150 degrees (something I read years ago in Cooks Illustrated). Keep up the good work! Yes, I have to say it was the best cheese cake I’ve made. Just got better! The only problem I had was it was hard to cut. I really loved the cheese caramel combination, but it was too sweet for me (and I love sweet). I specialize in mini desserts and would love to try this in mini cupcake pans, I thought it would work until I read about the foil, any suggestions? Delicious! I never would have thought of that. Will tag you in a picture of the finished product, this looks absolutely delish and I’m sure it will taste just as amazing. Thank you for the recipe! Serving Size: 1. serving. I’m so glad the recipe was a win! Will I just have to make it without the topping (tear)? One layer did the job just fine, no hint of moisture in the crust. Let me tell you, I am so glad I made this. When the cheesecake is mostly cool, remove from the water bath, and remove the foil. Thank you for the tips, I DID use hot water in my bath and I forgot to put that on the recipe instructions. The vanilla bean paste really adds a fantastic taste. My husband often experiments with making custard and new flavors, he’s already dreaming of adapting this technique to his recipes. Preheat oven to 170°C and grease an 8" or 9" springform pan with cooking spray. My hubby and I tried a banana creme brulee cheesecake last night and it was wonderful! I have a couple of comments that you might consider. I’m so glad you like it! So happy to hear it was a hit! Okay I’m loving this cake pan idea. My oven has shown correct temp with multiple thermometers, so not sure why it went so fast, but it was at 170F in the middle at that point and looked done, so I took it out. Hooray!! I had hesitations because of the number of egg yolks, but it came out beautifully. Hands down one of the best cheesecakes ever. Hooray! I’ll take it Karen! Look at those vanilla beans too… OMGee is all I can think. I’ve made MANY cheesecakes in my life, and I loved the idea of a creme brulee cheesecake, but I was nervous this might not be a good recipe. That is awesome to hear Trisha!! I was wondering, will this work without a crust? And the timings for a smaller inch cake. Any suggestions on how you cut yours to get nice slices? Great tips! Aaaaahhh! I find this is easiest to do from a pourable measuring cup, but if you are dexterous enough to do it from the mixing bowl then go for it. Everyone who eats this cheesecake I’ve made from your recipe is in love! It’s a hit every time I make it. Bake for 18 minutes and then allow to cool. An even better idea that foil because foil tears so easy. This recipe combined all of my favorite desserts: cheesecake, crème brûlée, ginger snap cookies and raspberries. Pure decadence:) Definitely saving this recipe and excited to browse the rest of your recipes! So it’s not creamy inside like my usual cheesecakes. I made a raspberry sauce to go with and it was sooooo gooood. Good to know you can use gf cookies for the crust, that’s a great idea. I mean probably not like a full on blow torch… but any size kitchen torch should do. The first hurdle was getting a kitchen torch, because this recipe is impossible to make without it. But for the time it took to make, Overall It was great! Good luck! Thanks for your inspiration! Everyone raved about it and some are 2 pieces. I placed the roasting pan on the rack, set the springform with the batter in the pan, then added the hot water into the pan right on the rack. Sprinkle about 2 tablespoons superfine sugar all over the top of the cheesecake.