Créme Brûlée Cheesecake Recipe
fresh strawberry compote, whipped cream
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Ingredients
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Cheesecake Base
Strawberry Compote
Whipped Cream
Topping
Method
Cheesecake Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Cheesecake Batter
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Then, mix in heavy cream and cornstarch until fully incorporated.
- 3
Bake the Cheesecake
Pour the cheesecake batter into a greased springform pan. Bake for 55-65 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour. Remove from the oven and let cool at room temperature before refrigerating for at least 4 hours.
Strawberry Compote Preparation
- 4
Cook Strawberries
In a small saucepan, combine the fresh strawberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally until the strawberries soften and release their juices. Remove from heat and let cool.
Whipped Cream Preparation
- 5
Make Whipped Cream
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Assembly
- 6
Serve
Once the cheesecake is chilled, sprinkle a thin layer of granulated sugar on top. Use a kitchen torch to caramelize the sugar until golden brown. Serve with strawberry compote and a dollop of whipped cream.
