Enough healthy foods for the week, let’s get back to basics of life, desserts! This recipe comes from Southern Lady 2013 and since Peter Pumpkin loves crème brulee, this will certainly get him in the mood to go pumpkin shopping. Makes 1 (9″ cheesecake
Crust:
2 cups firmly packed vanilla wafer crumbs
1/3 cup sugar
6 tables butter, melted
1 large egg white, lightly beaten
Filling:
4 (8 oz) packages cream cheese, softened
1 1/2 cups, plus 3/4 cup sugar, divided
6 large egg yolks
2 tables flour
1 cup sour cream
Garnish: sugared fresh raspberries
Preheat oven to 300. In a small bowl, combine wafer crumbs, 1/3 cup sugar, melted butter and egg white.
Stir to combine well. Press firmly on bottom and up sides of a 9″ spring form pan. Bake for 8 min; set aside to cool.
In a large bowl, beat cream cheese and 1 1/2 cups sugar with mixer at medium speed until fluffy. Beat in egg yolks, one at a time, beating well after each addition. Add flour, beating just until combined. Stir in sour cream. Spoon batter into prepared crust.
Bake for 1 hour and 15 min. Turn oven off and leave cake in oven with door closed for 4 hours.
Remove cheesecake from oven after 4 hours. Gently run a knife around edge of pan to release sides.
Let cool completely in pan on wire rack. Cover and chill for at least 8 hours. (or overnight).
Evenly sprinkle remaining 1/4 cup sugar on top of cheesecake. Caramelize sugar with kitchen torch until sugar is melted and lightly browned.
Remove sides of pan to serve. Garnish with sugared fresh raspberries.
Chocolate Castles as wel 