Créme Brûlée Cheesecake Recipe

Make the Cheesecake Filling

In a mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and mix until well combined. Add the vanilla extract, sour cream, and heavy cream, mixing until smooth. Add the eggs one at a time, mixing on low speed until just combined. Finally, add cornstarch and salt, and mix until smooth.

Bake the Cheesecake

Preheat the oven to 325°F (160°C). Pour the cheesecake mixture into a greased 9-inch springform pan. Place the pan in a larger baking dish filled with water to create a water bath. Bake for 60-70 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight.

Make the Compote

In a saucepan, combine the fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool.

Whip the Cream

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, and continue to whip until stiff peaks form. Set aside.

Assemble the Dessert

Once the cheesecake is chilled, carefully remove it from the springform pan. Spread the strawberry compote over the top of the cheesecake. Before serving, sprinkle the top with granulated sugar and use a kitchen torch to caramelize the sugar until golden brown. Serve with dollops of whipped cream.