Crème Brûlée Cheesecake Recipe

Prepare the Crust

Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake the Crust

Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool while preparing the filling.

Make the Filling

In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well. Add eggs one at a time, mixing well after each addition. Finally, stir in sour cream and heavy cream until fully combined.

Bake the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 55-60 minutes until the edges are set but the center is slightly jiggly.

Cool the Cheesecake

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Then, refrigerate the cheesecake for at least 4 hours or overnight.

Caramelize the Top

Before serving, sprinkle a thin, even layer of granulated sugar over the top. Using a kitchen torch, caramelize the sugar until it bubbles and turns golden brown. Let it cool for a few minutes to harden.

Prepare the Strawberries

Wash and hull the fresh strawberries. Cut them into quarters.

Cook the Compote

In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries have softened and the mixture has thickened slightly.

Cool the Compote

Remove from heat and let the compote cool to room temperature before serving.

Whip the Cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream on medium-high speed until soft peaks form.