Over the top!

Two of the best desserts known to man, combined in one. This is a decadent combination. It is a thick, custard-y, vanilla-y cheesecake with a gingersnap crust and a crunchy, not-quite-burnt caramel shell on top, just a cream brulee. This is the best cheesecake ever!

It’s a little softer than a regular cheesecake. It still holds the right shape and everything, just as a cheesecake should, but it’s meant to be a little more so soft and custard-y, like cream brulee. That cream brulee crust takes this over the top and those vanilla beans totally make the recipe awesome and delicious.

Check out this recipe in the link below!

Photo: thefoodcharlatan.com

Ingredients:

For the crust:
35 gingersnaps* (1 and 3/4 cup crumbs)
2 tablespoons sugar
1/4 teaspoon salt
5 tablespoons butter

For the cheesecake:
3 (8 ounce) packages cream cheese, room temperature
1 and 1/3 cup sugar
1 tablespoon vanilla bean paste**
1/4 teaspoon salt
1 and 1/2 cups heavy cream
10 large egg yolks
2-3 tablespoons superfine sugar,**** for torching
raspberries, to garnish

For the recipe: Click Here

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