Brûléed Brown Sugar Cheesecake Bars

Step 1

Preheat the oven to 350°F (176°C). Lightly grease and line an 8-inch square baking pan with parchment paper, leaving a 1- to 2-inch overhang on all sides for easy unmoulding.

Step 2

In a medium bowl, stir together the graham cracker crumbs and the Redpath® Dark Brown Sugar until thoroughly combined. Drizzle in the melted butter and mix until crumbs are evenly coated.

Step 3

Transfer the mixture to the prepared pan. Spread evenly and firmly press the crumbs into the bottom of the pan with the help of a flat-bottomed glass or dry measuring cup.

Step 4

Place into the preheated oven and bake for 10 minutes. Remove pan from oven. Reduce oven temperature to 325°F (162°C).

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and the Redpath® Dark Brown Sugar until smooth, 1 to 2 minutes. Add in the sour cream, vanilla extract, and salt. Mix on low speed until combined.

Step 2

Add in half of the beaten eggs. Mix on medium-low speed until fully incorporated. Repeat process with the remaining eggs.

Step 3

Pour the cheesecake batter over the crust. Gently tap the pan onto a flat work surface to rid the batter of any air pockets.

Step 4

Place pan into the preheated oven and bake for 40 to 45 minutes or until filling is set and edges have puffed slightly. The centre should still have a slight jiggle when gently shaken. Turn off oven and leave the door slightly ajar; cool cheesecake in oven for 15 minutes. Remove from the oven. Let cool to room temperature on a wire cooling rack for 30 minutes. Place in the fridge to chill completely; 4 hours, preferably overnight.

Step 5

Remove cheesecake from the pan with the help of the parchment overhangs.

Step 6

Place onto a cutting board, and gently blot the surface of the cheesecake with a paper towel or clean, lint-free kitchen towel to remove any excess moisture.

Step 7

Cut cheesecake into bars or squares using a sharp chef’s knife. Dip knife into hot water and wipe dry with a kitchen towel between every cut.

Step 8

Evenly sprinkle the tops of each bar generously with the Redpath® Granulated Sugar. With a kitchen torch set at a medium to medium-low flame, carefully brȗlée the sugar. Let harden at room temperature (see Chef’s Tips).

Step 9

Serve as is or with whipped cream and/or berries.

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