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.
*Ensure all ingredients (unless otherwise specified) are at room temperature before proceeding with the recipe.
*Only add and brȗlée the sugar when ready to eat. Brûléed sugar softens and liquefies when refrigerated.
*Redpath® Golden Yellow or Redpath® Demerara Style Sugar can be used in place of the Redpath® Dark Brown Sugar. Note that the resulting cheesecake may be lighter in colour and less caramel flavoured (Golden Yellow) or darker in colour and have an earthier caramel flavour (Demerara Style).
