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Crème Brûlée Cheesecake

INGREDIENTS
FOR THE CRUST

  • Cooking spray
  • 9 graham crackers (1 sleeve), finely crushed
  • 6 tbsp. melted butter
  • 1/4 c. granulated sugar
  • pinch of kosher salt

FOR THE FILLING

  • 4 (8-oz.) blocks of cream cheese, softened
  • 1 c. granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 2 tsp. vanilla bean paste
  • 1/4 c. sour cream
  • 2 tbsp. all-purpose flour
  • 1/4 tsp. kosher salt

FOR THE TOPPING

  • 1/3 c. superfine sugar
  • Raspberries, for serving
Crème Brûlée Cheesecake


DIRECTIONS

  1. Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. 
  2. In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into bottom of prepared pan and up the sides.
  3. Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar together until no lumps remain. Add eggs and egg yolks, then stir in vanilla bean paste and sour cream

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