CHEESECAKE BRÛLÉE Recipe
New York Style cheesecake torched with caramelized sugar, served over a rich berry sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Ingredients
Method
Cheesecake Directions
Prepare the Crust
Preheat the oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar and mix until creamy. Add in the sour cream, eggs, and vanilla extract, mixing until just combined.
Bake the Cheesecake
Pour the cream cheese mixture over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Chill the Cheesecake
Refrigerate the cheesecake for at least 4 hours or overnight for best results.
Prepare the Berry Sauce
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook until the berries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool.
Brûlée the Top
Once the cheesecake is chilled, sprinkle the granulated sugar evenly over the top. Use a kitchen torch to caramelize the sugar until golden brown. Let it cool for a few minutes before serving.
Serve
Slice the cheesecake and serve it on a plate drizzled with the berry sauce.
