CREME BRULEE CHEESECAKE

Makes 10-12 servings.

INGREDIENTS

8 ounces vanilla wafers, finely crushed (2 cups of crumbs) 3 tablespoons sugar 7 tablespoons unsalted butter, melted 3 8-ounce packages cream cheese, at room temperature 8 ounces mascarpone 2 tablespoons all-purpose flour — Table salt 11/4 cups sugar 1 tablespoon pure vanilla extract 4 large eggs, at room temperature 2 tablespoons sugar

DIRECTIONS

1 Position a rack in the center of the oven and heat the oven to 375 degrees. 2 In a medium bowl, stir together the vanilla wafer crumbs and 3 tablespoons sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees. 3 In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1¼ cups sugar and continue beating until well blended and smooth. 4 Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top. 5 Bake at 300 degrees until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake also can be frozen at this point for up to 1 month. (If making ahead: To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.) 6 Unclasp and remove the side of the springform pan and run a long, thin, metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 tablespoons sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized. 7 To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.