Crème Brûlée Cheesecake Recipe

Two of the best desserts known to man, combined in one. It’s a thick, custard-y, vanilla-y cheesecake with a gingersnap crust and a crunchy, not-quite-burnt caramel shell on top, just like Crème Brûlée. This is the best cheesecake I’ve ever made.


For the crust:
35 gingersnaps (1 and 3/4 cup crumbs)
2 tablespoons sugar
1/4 teaspoon salt
5 tablespoons butter

For the cheesecake:
3 (8 ounce) packages cream cheese, room temperature
1 and 1/3 cup sugar
1 tablespoon vanilla bean paste
1/4 teaspoon salt
1 and 1/2 cups heavy cream
10 large egg yolks
2-3 tablespoons superfine sugar,**** for torching
raspberries, to garnish


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