Crème Brûlée Cheesecake Recipe
fresh strawberry compote, whipped cream
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Ingredients
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Cheesecake Base
Crust
Strawberry Compote
Whipped Cream
Method
Cheesecake Preparation
- 1
Make the Crust
Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- 2
Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and cornstarch; mix until combined. Add eggs one at a time, mixing until just combined after each addition.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Remove and cool on a wire rack, then refrigerate for at least 4 hours or overnight.
Strawberry Compote Preparation
- 4
Make the Compote
In a small saucepan, combine diced strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally until the strawberries are softened and the mixture has thickened slightly. Remove from heat and let it cool.
Whipped Cream Preparation
- 5
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
Assembly
- 6
Serve
Slice the cheesecake and serve with a generous spoonful of strawberry compote on top and a dollop of whipped cream.
