Jun 08 2026
Restaurants›JOEY Kelowna›Créme Brûlée Cheesecake - Full Order Recipe

Créme Brûlée Cheesecake - Full Order Recipe

Inspired by JOEY Kelowna
Time3h
Serves12

fresh strawberry compote, whipped cream

Jump to Recipe

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.

Cheesecake Base

Graham Cracker Crust

Strawberry Compote

Whipped Cream

Topping

Method

Cheesecake Preparation

  1. 1

    Prepare the crust

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

  2. 2

    Make the cheesecake filling

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

  3. 3

    Bake the cheesecake

    Pour the cheesecake filling over the cooled crust. Bake in a water bath for about 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

  4. 4

    Chill

    Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Strawberry Compote

  1. 5

    Prepare the compote

    In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries break down and the mixture thickens, about 10 minutes. Let cool.

Whipped Cream

  1. 6

    Make the whipped cream

    In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Serving

  1. 7

    Finish and serve

    Before serving, sprinkle the top of the cheesecake with granulated sugar and use a kitchen torch to caramelize until golden brown. Serve slices of cheesecake topped with strawberry compote and a dollop of whipped cream.

More from JOEY Kelowna