Description
Decadent cheesecake on a gingersnap crust topped with a brûléed sugar crust and optional bourbon or rum glaze.
Ingredients
Scale
- 1 3/4 cups gingersnaps (about 35 cookies)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 5 tablespoons butter, melted
- 3 (8-oz) packages cream cheese, room temperature
- 1 1/3 cups sugar
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 10 large egg yolks, room temperature
- 2–3 tablespoons superfine sugar (for torching)
- Fresh raspberries (for garnish)
- 1/2 cup confectioners’ sugar
- 3–4 tablespoons eggnog
- 2 tablespoons bourbon or rum
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350?F (175?C) and wrap a 9-inch springform pan tightly with 3 layers of heavy-duty aluminum foil to prevent leaks.
- Pulse the gingersnaps in a food processor to fine crumbs, then add 2 tablespoons sugar, 1/4 teaspoon salt, and the melted butter and pulse to combine.
- Press the crumb mixture into the bottom of the prepared springform pan, using the bottom of a glass to create an even layer.
- Bake the crust 10 minutes at 350?F, then set aside to cool while preparing the filling.
- Lower the oven temperature to 325?F (160?C).
- In a large bowl, beat the cream cheese until smooth and creamy, about 4 minutes, scraping down the sides as needed.
- Add 1 1/3 cups sugar, vanilla bean paste, and 1/4 teaspoon salt and continue beating until fully combined and fluffy, about 4 minutes.
- Heat the heavy cream in a small pot over medium-low until warm but not boiling.
- Whisk the egg yolks until pale, then slowly add the warm cream while whisking constantly to prevent curdling.
- Slowly pour the egg-and-cream mixture into the cream cheese mixture, beating on low until fully combined and smooth.
- Pour the batter over the prepared gingersnap crust.
- Place the foil-wrapped springform pan into a larger roasting pan and carefully fill the roasting pan with hot water until it reaches halfway up the side of the springform pan.
- Bake at 325?F for about 1 hour and 35 minutes, or until the center is mostly set but still slightly jiggly.
- After baking, leave the cheesecake in the oven with the door cracked or let it cool in the water bath for a couple of hours.
- Once mostly cool, remove the foil and refrigerate the cheesecake for at least 3 hours or overnight.
- To make the optional bourbon/rum glaze, whisk together the confectioners’ sugar, eggnog, bourbon or rum, and vanilla until smooth; chill or serve alongside the cheesecake as desired.
- When ready to serve, sprinkle 2-3 tablespoons superfine sugar evenly over the top of the chilled cheesecake.
- Use a kitchen torch to caramelize the sugar, moving the torch in a circular motion until the sugar bubbles and turns golden brown, then let it sit 1-2 minutes to harden.
- Garnish with fresh raspberries and serve immediately.
- Prep Time: 20 mins
- Cook Time: 1 hr 35 mins