a smooth, creamy center, a crisp caramel topping and a buttery crust --
oz. cream cheese
I Tbs. vanilla paste*
1/4 cup plus 4 Tbs. sugar I cup graham cracker crumbs
2 Tbs. sour cream 4 Tbs. (1/2 stick) unsalted butter, melted 2 eggs and
1/4 cup heavy cream 2 Tbs. brown sugar
oven to 325°F; have a pot of boiling water ready.
Prepare pan(s): In a bowl, combine graham cracker crumbs,
In bowl of an electric mixer, combine cream cheese, 1/2 cup sugar and sour cream; beat on medium speed until smooth. Add eggs, heavy cream and vanilla paste; beat until smooth.
Divide cream cheese mixture among pans. Line
Refrigerate at least 3 hours. Just before serving, unmold cheesecakes and sprinkle one tablespoon sugar over each surface. With a kitchen torch, move flame continuously in small circles around surface until sugar melts, bubbles and lightly browns.
Makes 4 mini-cheesecakes or one regular cheesecake.
(Above recipe was adapted from an ad for
mini-cheesecake pans and, of course, kitchen torches, in a Williams-Sonoma
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