Créme Brûlée Cheesecake Recipe
fresh strawberry compote, whipped cream
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Ingredients
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Cheesecake Base
Graham Cracker Crust
Strawberry Compote
Whipped Cream
Method
Cheesecake
- 1
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, sour cream, and vanilla extract, mixing until well combined. Add eggs one at a time, mixing well after each addition. Finally, stir in the heavy cream until smooth.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in a water bath for about 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 4
Chill
Remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Strawberry Compote
- 5
Prepare the Compote
In a saucepan over medium heat, combine fresh strawberries, sugar, and lemon juice. Cook until the strawberries break down and the mixture thickens, about 10-15 minutes. Allow to cool.
Whipped Cream
- 6
Make the Whipped Cream
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
Serving
- 7
Serve the Cheesecake
Slice the chilled cheesecake and serve with strawberry compote and a dollop of whipped cream on top.
