Crème Brûlée Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 tsp salt in a bowl. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact. Bake 8–10 minutes until set and slightly golden. Remove from oven and cool while preparing filling.

Reduce oven temperature to 300°F (150°C). Position a rack in the lower third of the oven.

In a large bowl or stand mixer fitted with the paddle, beat room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down sides as needed.

Add 1 cup granulated sugar and the 1 tablespoon vanilla seeds (or extract). Beat until combined and smooth, 1–2 minutes.

Add whole eggs one at a time, mixing on low speed and scraping down the bowl between additions. Mix just until incorporated; do not overbeat to avoid adding excess air.

Mix in the 2 egg yolks until just combined.

With mixer on low, stream in heavy cream and 1 tablespoon light corn syrup until mixture is smooth and silky. Stir in 1/4 teaspoon fine sea salt.

Strain the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any remaining lumps and air pockets—this helps produce a crème brûlée–like silky surface.

Pour the batter over the cooled crust in the springform pan. Tap the pan gently on the counter to release any remaining air bubbles.

Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan to create a water bath (bain-marie).

Bake at 300°F (150°C) for 55–70 minutes, until the edges are set and the center still slightly jiggles when gently shaken (it will continue to set as it cools).

Turn off the oven, crack the oven door slightly and let the cheesecake cool in the oven for 30 minutes to reduce cracking. Remove from oven and water bath, and run a thin knife around the edge to loosen (this helps prevent later cracking).

Cool completely at room temperature, then refrigerate uncovered for at least 6 hours or overnight to fully set.

While the cheesecake chills (can be made earlier), combine quartered strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water in a medium saucepan over medium heat.

Bring to a gentle simmer and cook, stirring occasionally, until strawberries break down and juices release, about 6–8 minutes.

If you prefer a thicker compote, mix 1/2 teaspoon cornstarch with 1 tablespoon cold water to form a slurry, then stir it into the simmering fruit and cook 1–2 minutes until thickened.

Remove from heat and, if desired, mash gently with a fork for a chunkier texture or pulse with an immersion blender for smoother compote. Cool to room temperature, then refrigerate until ready to use. Reserve 2 tablespoons of the compote (strained of seeds and chunks) to use in the whipped cream.

Chill a mixing bowl and beaters in the freezer for 10–15 minutes before whipping for best volume.

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar, 2 tablespoons pureed/strained compote and 1/2 teaspoon vanilla extract.

Whip on medium-high speed until soft peaks form for a light mousse-like cream, or to firm peaks if you want it pipable (about 2–3 minutes). Keep chilled until assembly.

Remove fully chilled cheesecake from the refrigerator and release it from the springform pan. Place the cheesecake on a heatproof platter or leave it on the springform base (if removable) for torching.

Using a fine sieve, evenly sprinkle the 3/4 cup granulated sugar across the top of the cheesecake to form a uniform layer (shake off excess). For best results, pat very lightly so sugar contacts the surface.

Using a kitchen blowtorch, caramelize the sugar by holding the flame 2–3 inches away and moving it steadily until sugar melts, bubbles and forms a deep golden-brown glassy crust. Be careful not to scorch the edges—work quickly and evenly. If you don't have a torch, place under a very hot broiler 4–6 inches from heat for 2–4 minutes, watching constantly to avoid burning.

Let the caramelized top rest 5–10 minutes to harden. This creates the brûlée shell over the cheesecake—crack it with a spoon when serving.

Spoon cooled strawberry compote over slices as desired or serve alongside. Pipe or dollop strawberry whipped cream around slices or on top. Garnish with fresh strawberry slices and mint leaves.