Preheat oven to 325 degrees F. Add the sides of the springform pan.
Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition; just until blended. Blend in melted chocolate and liqueur; pour over crust.
Bake for 60 to 65 minutes or until center is almost set.
1/4 cup (about half 2.1-ounce bar) finely chopped... Butterfinger candy bar, divided ...2 cups heavy whipping cream ...10 tablespoons granulated sugar, divided...Pinch of salt ...4 large egg yolks ...
In the American Northeast, this dish is called Vermont Baked Custard. It is known as Cambridge Cream at Trinity College in Cambridge, England, where it is a specialty.
1 quart heavy cream...2 cups milk...Pinch of salt...1/2 cup granulated sugar...12 egg yolks, beaten...1 tablespoon vanilla extract...
Creme Brulee Scones
3 cups Bisquick...1/2 cup dried cherries, finely chopped...1 cup creme brulee flavored liquid coffee creamer ...2 teaspoons granulated sugar...
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Cheeca Lodge Chocolate Creme Brulee
Source: Cheeca Lodge - Islamorada, Florida
15 egg yolks...3/4 cup granulated sugar...3/4 cup half-and-half...1 vanilla bean...1 quart whipping cream...4 ounces semisweet chocolate...
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Durant's Chocolate Creme Brulee
Source: Durant's - Phoenix, Arizona
18 ounces heavy cream...3 ounces granulated sugar...2 teaspoons vanilla extract...1/4 teaspoon salt...3 ounces semisweet chocolate, finely chopped...
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Strawberries Brulee
6 ounces cream cheese, softened...1 cup dairy sour cream...2 tablespoons brown sugar...1 quart fresh strawberries...
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Chocolate Creme Brulee Cheesecake
Crust...24 ounces cream cheese, softened...1 teaspoon vanilla extract...3 eggs...8 squares Baker's Semi-Sweet Chocolate,... melted and slightly cooled...1/4 cup hazelnut liqueur (optional)
Preheat oven to 325 degrees F. Add the sides of the springform pan.
Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition; just until blended. Blend in melted chocolate and liqueur; pour over crust.
Bake for 60 to 65 minutes or until center is almost set.
After baking, refrigerate 5 hours or overnight.
Topping...
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Butterfinger Creme Brulee
1/4 cup (about half 2.1-ounce bar) finely chopped... Butterfinger candy bar, divided ...2 cups heavy whipping cream ...10 tablespoons granulated sugar, divided...Pinch of salt ...4 large egg yolks ...
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Creme Brulee (Burnt Cream)
In the American Northeast, this dish is called Vermont Baked Custard. It is known as Cambridge Cream at Trinity College in Cambridge, England, where it is a specialty.
1 quart heavy cream...2 cups milk...Pinch of salt...1/2 cup granulated sugar...12 egg yolks, beaten...1 tablespoon vanilla extract...
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Mocha Creme Brulee
3 (single-serving) package hot cocoa mix ...12 ounces evaporated skim milk, undiluted, divided ...2/3 cup egg substitute ...Nonstick cooking spray ...1/2 cup granulated sugar ...
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