A new twist on the classic cheesecake and brulee that provides an outstanding taste and thorough enjoyment.
By Maralyn Hill
This classic twist on a combination of cheesecake and brulee works magic with the taste buds. It was featured on the fall menu of The District American Kitchen & Wine Bar. It’s delicious and I’m sure some creative rendition will replace it starting January 1.
- • 2 ¾ cups of heavy cream
- • 7 ounces of sugar
- • ¾ cup of egg yolks
- • 1 vanilla bean
- • 8 ounces of cream cheese
- • ½ pint of blackberries
- • ½ pint of raspberries
- • ½ pint of blueberries
- • Mint leaves for garnish
- Heat the heavy cream, vanilla beans, and sugar.
- Once the cream is hot, add the cream cheese and stir until it is melted.
- Then temper in the egg yolks and slowly stir them in.
- Remove custard from heat and strain through a sieve to remove lumps and vanilla bean.
- Wash and clean berries.
- Place them in the bottom of six 8 ounces oven-safe ramekins and ladle over the custard.
- Place ramekins in a water bath and bake in the oven at 300 degrees for 30 minutes or until set.
- Remove from oven and refrigerate for at least five hours or overnight. Remove the cheesecake brulee from the refrigerator at least 30 minutes before browning the tops with sugar.
- Divide half a cup of granulated sugar over the six ramekins and spread evenly on top of each one.
- Using a torch, melt the sugar and form a crispy top. Garnish with extra berries and mint leaf.