Name: JOEY DTLAs Crème Brulée Cheesecake Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: French
Ingredients: 16 oz cream cheese; 1 cup granulated sugar; 1 cup sour cream; 1 tsp vanilla extract; 3 large eggs; 1 cup heavy cream; 1 tbs brown sugar; 1.5 cups graham cracker crumbs; 0.5 cups butter, melted; 2 cups fresh strawberries, hulled and chopped; 0.5 cup granulated sugar; 1 tbs lemon juice; 1 cup heavy cream; 2 tbs powdered sugar; 0.5 tsp vanilla extract

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Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

Prepare the crust

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream, vanilla extract, and heavy cream, mixing well. Add eggs one at a time, mixing until just combined.

Make the cheesecake filling

Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.

Bake the cheesecake

Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.

Chill the cheesecake

Sprinkle brown sugar evenly over the chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and bubbly. Let cool before serving.

Caramelize the top

In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 10-15 minutes). Let cool.

Cook the strawberries

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

Whip the cream

cream cheese

granulated sugar

sour cream

vanilla extract

eggs

heavy cream

brown sugar

graham cracker crumbs

butter, melted

fresh strawberries, hulled and chopped

lemon juice

powdered sugar