Créme Brûlée Cheesecake - Full Order Recipe
fresh strawberry compote, whipped cream
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Ingredients
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Cheesecake Base
Graham Cracker Crust
Strawberry Compote
Whipped Cream
Method
Cheesecake Preparation
- 1
Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and 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.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in sour cream, vanilla extract, and mix well. Incorporate the eggs one at a time, mixing until just combined. Finally, stir in the heavy cream.
- 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 an hour, then remove and cool completely at room temperature.
- 4
Chill the Cheesecake
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Strawberry Compote Preparation
- 5
Make the Compote
In a small saucepan over medium heat, combine sliced strawberries, sugar, and lemon juice. Cook until the strawberries release their juices and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
Whipped Cream Preparation
- 6
Prepare the Whipped Cream
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-whip.
Serving
- 7
Serve the Cheesecake
Slice the chilled cheesecake, top with strawberry compote, and a dollop of whipped cream before serving.
