Créme Brûlée Cheesecake - Full Order Recipe
fresh strawberry compote, whipped cream
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Ingredients
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Crust
Cheesecake Filling
Strawberry Compote
Whipped Cream
Method
Preparing the Crust
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then remove from the oven and let cool.
Making the Cheesecake Filling
- 2
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed after each addition. Finally, stir in the heavy cream until smooth and creamy.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in a water bath for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn the oven off and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Preparing the Strawberry Compote
- 4
Make the Compote
In a saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice. Cook until the strawberries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool.
Making the Whipped Cream
- 5
Prepare the Whipped Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
Serving
- 6
Assemble and Serve
Once the cheesecake is fully chilled, remove it from the springform pan. Top with strawberry compote and a dollop of whipped cream before serving.
