Crème Brûlée Cheesecake
  • 3 cups crushed crumbs (I used combo of graham cracker and Nilla wafers)
  • 2 T. sugar
  • 12 T. butter
  • 24 ounces soft cream cheese
  • 8 oz. mascarpone cheese
  • 2 T. flour
  • 1¼ c. sugar
  • 1 T. vanilla
  • 4 eggs, room temperature
  • 2 T. superfine/caster sugar (will melt easily!)
  1. Position a rack in the center of the oven and heat the oven to 375°F.
  1. Mix all and press into the bottom and up sides of a 8 inch cheesecake pan. I like to use a bottomless but you can use a springform if that is what you have! Bake 8-10 mins and let cool.
  1. Lower oven temp to 300.
  2. Beat cream cheese, mascarpone, flour on low speed, scraping down the sides as needed.
  3. Once smooth, add sugar.
  4. Add vanilla
  5. Add eggs, one at a time just until blended.
  6. Pour into cooled crust and smooth the top with a spatula.
  7. Bake until the center has a slight jiggle. In this small 6 inch pan mine took 1 hour 25 minutes. If you use an 9 inch pan it will take less time so keep an eye on it.
  8. Shut oven and lave cake inside 1 hour to cool. Remove to counter and cool completely.
  9. Chill overnight and remove sides of pan.
  10. Sprinkle sugar on top and torch until caramelized.
Recipe by Hugs and Cookies XOXO at