Crème Brûlée Cheesecake Recipe
fresh strawberry compote, whipped cream
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Ingredients
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Crème Brûlée Cheesecake Ingredients
Strawberry Compote Ingredients
Whipped Cream Ingredients
Method
Crème Brûlée Cheesecake Directions
- 1
Prepare the crust
In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- 2
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, mixing until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until smooth and creamy.
- 3
Bake the cheesecake
Pour the cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) 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.
- 4
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, until completely chilled.
- 5
Prepare the topping
Once the cheesecake is chilled, sprinkle an even layer of brown sugar over the top of the cheesecake. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust on top.
Strawberry Compote Directions
- 6
Cook the strawberries
In a small saucepan, combine the diced strawberries, granulated sugar, and lemon juice over medium heat. Cook, stirring occasionally, until the strawberries are softened and the mixture begins to bubble, about 5-7 minutes.
- 7
Cool the compote
Remove from heat and let the compote cool to room temperature. It will thicken as it cools.
Whipped Cream Directions
- 8
Whip the cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form. Be careful not to over-whip.
