MY - "JORDAN & SONJA" WEDDING CHEESECAKE..

Creme Brulee Cheesecake


48 ounces cream cheese, softened

1 1/2 cups granulated sugar

6 tablespoons low fat sour cream

6 eggs

3/4 cup heavy cream

3 cups vanilla wafer crumbs

3/4 cup (1 1/2 sticks) unsalted butter, melted

6 tablespoons brown sugar

4 teaspoons orange peel

3/4 cup granulated sugar (for topping)

Boiling water (for baking)

Strawberries, raspberries and blueberries (for garnish)



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Preheat oven to 325 degrees F.

In a bowl place the cream cheese, 1 1/2 cups of sugar and sour cream and beat on medium speed until mixture is smooth. Add the eggs, heavy cream and orange peel. Beat till smooth.



In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar. Pat the wafer mixture into a pan; top the wafer mixture with the cheese mixture. Bake for 40 minutes or until set. Remove carefully let cool for 30 minutes at room temperature. Refrigerate for 4 hours or until serving time.

Cook over hot water if possible. I try to not set the pan in the water, as it always gets into the crust. I usually put a pan with water on the shelf directly under the shelf I cook the cheesecake on. Make sure the water is boiling when you put the cheesecake in the oven so it will start to moisturize the oven immediately when you shut the door…



Google “how to tell if a cheese cake is done” and it will give you lots of information…