Strawberry Crème Brulee Cheesecake Recipe

Prepare the crust

Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Bake the crust

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes until golden. Remove and allow to cool slightly.

Mix the filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in granulated sugar and continue mixing until well combined.

Add remaining ingredients

Mix in the sour cream, vanilla extract, and pureed strawberries until fully incorporated. Add eggs, one at a time, mixing on low speed until just blended after each addition.

Pour into crust

Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.

Bake the cheesecake

Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool inside for 1 hour.

Cool and chill

Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight for best results.

Prepare the topping

In a small bowl, mix the granulated sugar and vanilla extract. Evenly distribute this mixture over the top of the chilled cheesecake.

Caramelize the sugar

Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust. If you don’t have a torch, place the cheesecake under a broiler for 1-2 minutes, watching closely to prevent burning.

Garnish and serve

Top the cheesecake with fresh sliced strawberries and, if desired, mint leaves. Slice and serve immediately for the best texture.