Créme Brûlée Cheesecake - Half Order 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 Preparation
- 1
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, then beat in the eggs one at a time. Add vanilla extract, sour cream, and heavy cream, mixing until well combined.
- 3
Bake the Cheesecake
Pour the cheesecake mixture over the cooled crust. Bake for about 50-60 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. Chill in the refrigerator for at least 4 hours or overnight.
Strawberry Compote Preparation
- 4
Make the Compote
In a saucepan over medium heat, combine fresh strawberries, sugar, and lemon juice. Cook for about 10 minutes until the strawberries break down and the mixture thickens slightly. Let cool.
Whipped Cream Preparation
- 5
Whip the Cream
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep chilled until ready to serve.
Serving
- 6
Serve the Cheesecake
Slice the chilled cheesecake and serve topped with strawberry compote and a dollop of whipped cream.
