Créme Brûlée Cheesecake - Half Order Recipe
fresh strawberry compote, whipped cream
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Ingredients
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Crust
Cheesecake Filling
Strawberry Compote
Whipped Cream
Method
Crust Preparation
- 1
Make the crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
Cheesecake Filling Preparation
- 2
Prepare the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until combined. Add eggs one at a time, mixing well after each addition. Finally, mix in heavy cream and sour cream until smooth.
- 3
Bake the cheesecake
Pour the cheesecake filling over the prepared crust. Bake in a preheated oven at 325°F (163°C) for about 60-70 minutes, or until the center is set. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Strawberry Compote Preparation
- 4
Make the strawberry compote
In a saucepan over medium heat, combine sliced strawberries, granulated sugar, and lemon juice. Cook until the strawberries are soft and the mixture has thickened slightly, about 10 minutes. Let it cool before serving.
Whipped Cream Preparation
- 5
Prepare the whipped cream
In a mixing bowl, whisk heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-whip.
