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
Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Cheesecake Filling
- 2
Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, sour cream, and vanilla extract, mixing until well combined. Add eggs one at a time, mixing well after each addition. Finally, mix in the heavy cream until smooth. Pour the filling over the cooled crust.
- 3
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes or until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
- 4
Chill
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Strawberry Compote
- 5
Make the Strawberry Compote
In a saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Let cool.
Whipped Cream
- 6
Prepare Whipped Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
Serving
- 7
Serve the Cheesecake
Once the cheesecake is chilled, slice and serve topped with strawberry compote and a dollop of whipped cream.
