Crème Brûlée Cheesecake Recipe
pineapple-mango compote, coconut whipped cream, passionfruit mango sauce, coconut crumble
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Ingredients
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Crème Brûlée Cheesecake
Pineapple-Mango Compote
Coconut Whipped Cream
Passionfruit Mango Sauce
Coconut Crumble
Method
Crème Brûlée Cheesecake
- 1
Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and mix until combined.
- 2
Add Heavy Cream and Vanilla
Pour in the heavy cream and vanilla extract, mixing on low speed until fully combined.
- 3
Incorporate Eggs and Sour Cream
Add the eggs one at a time, mixing well after each addition. Then, fold in the sour cream, cornstarch, and lemon juice until smooth.
- 4
Bake the Cheesecake
Preheat the oven to 325°F (160°C). Pour the cheesecake batter into a greased 9-inch springform pan. Bake for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 5
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
Pineapple-Mango Compote
- 6
- 7
Cool the Compote
Remove from heat and let the compote cool to room temperature. Set aside.
Coconut Whipped Cream
- 8
Chill Coconut Cream
Refrigerate the coconut cream overnight or for several hours to solidify.
- 9
Whip the Cream
In a mixing bowl, whip the chilled coconut cream with powdered sugar and vanilla extract until soft peaks form.
Passionfruit Mango Sauce
- 10
Combine Ingredients
In a small saucepan, combine passionfruit pulp, mango puree, and sugar. Cook over low heat, stirring until the sugar dissolves and the sauce thickens slightly.
- 11
Cool the Sauce
Remove from heat and allow the sauce to cool before using.
Coconut Crumble
- 12
Mix the Crumble Ingredients
In a bowl, combine shredded coconut, all-purpose flour, brown sugar, and melted butter. Mix until crumbly.
- 13
Bake the Crumble
Spread the crumble mixture on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-12 minutes or until golden brown. Let cool.
