Crème Brulée Cheesecake Recipe
fresh strawberry compote, whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crème Brulée Cheesecake
Strawberry Compote
Whipped Cream
Method
Crème Brulée Cheesecake
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- 2
Make the cheesecake filling
In a large bowl, beat the cream cheese until smooth. Gradually add granulated sugar and mix until well combined. Add sour cream and vanilla extract, mixing until smooth. Add eggs one at a time, mixing just until blended.
- 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 slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Strawberry Compote
- 4
Prepare the compote
In a medium saucepan, combine fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries have softened and the mixture has thickened, about 10 minutes. Allow to cool before serving.
Whipped Cream
- 5
Make the whipped cream
In a mixing bowl, beat heavy whipping cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Refrigerate until ready to serve.
