Crème Brûlée Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment.

Combine graham cracker crumbs, 2 tablespoons sugar, melted butter, and salt in a medium bowl. Mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and cool while preparing the filling. Reduce oven temperature to 300°F (150°C).

Place room-temperature cream cheese in a large bowl. Beat on medium speed with an electric mixer until smooth and free of lumps, about 2–3 minutes.

Add 1 cup granulated sugar and continue beating until well incorporated and mixture is creamy, about 1–2 minutes more. Scrape down the bowl as needed.

Beat in sour cream, 1 cup heavy cream, vanilla extract, and lemon zest until combined.

Add eggs one at a time on low speed, mixing just until each is incorporated. Then add the 2 egg yolks and mix until combined. Avoid overbeating to minimize air incorporation.

Sift in the 2 tablespoons flour and fold on low speed just until no streaks remain. The batter should be smooth and pourable.

Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.

Prepare a water bath: wrap the bottom of the springform pan in heavy-duty foil (two layers) to prevent leaks. Place the wrapped pan into a roasting pan. Pour hot (not boiling) water into the roasting pan to reach halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 45–60 minutes, until the edges are set but the center still slightly jiggles when gently shaken. Rotate the pan halfway through baking for even cooking.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking, then remove and cool to room temperature on a wire rack.

Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, until fully set.

While the cheesecake chills, make the compote. Combine quartered strawberries, 1 tablespoon sugar, 1 teaspoon lemon juice, and 2 tablespoons water in a small saucepan.

Cook over medium-low heat, stirring occasionally, until the strawberries soften and release juices, about 8–10 minutes. Smash some berries with the back of a spoon for a slightly chunky texture or cook longer for smoothness.

Taste and adjust sweetness if needed. Remove from heat and cool to room temperature, then refrigerate until cold. Reserve 2 tablespoons of the compote and strain/puree a small portion if you want a smoother strawberry puree for the whipped cream.

Chill a medium mixing bowl and beaters in the freezer for 10 minutes for best whipping results.

Pour 1 cup heavy cream into the chilled bowl. Add powdered sugar and vanilla extract.

Whip on medium-high speed until soft peaks begin to form. Fold in 2 tablespoons strawberry puree (from the compote or reserve straight puree) and continue whipping to medium-stiff peaks. Taste and add more powdered sugar or puree if desired. Keep refrigerated until assembly.

Remove the chilled cheesecake from the springform pan and transfer to a serving plate if desired.

Spoon an even layer (about 3/4 to 1 cup) of chilled strawberry compote over the top of the cheesecake and spread gently, leaving a small border if you prefer a visible caramelized surface for brûlée.

If you want a classic crème brûlée-style caramelized top directly on the cheesecake surface: sprinkle an even, thin layer (about 1–1.5 tablespoons) of granulated sugar across the exposed cheesecake surface (not on the compote). Using a kitchen torch, caramelize the sugar in a slow, circular motion until it liquefies and forms a golden-brown crisp layer. Move the torch continuously to avoid burning.

Alternatively, for a brûléed compote effect: smooth the compote thinly, sprinkle 2–3 tablespoons granulated sugar over the compote, and torch until caramelized. This will create a crisp, sweet crust over the strawberry layer.

Pipe or dollop the strawberry whipped cream around the edges or in the center of the cake as desired. Garnish with sliced fresh strawberries and mint leaves.

Optionally, chill 10–15 minutes after torching to set the caramelized sugar before slicing. Use a hot, dry knife (dip in hot water and wipe dry between slices) to cut clean slices.