Crème Brûlée Cheesecake Recipe

Directions

1. 1

   Prepare the Crust

   Preheat the oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set aside to cool.

2. 2

   Make the Cheesecake Filling

   In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until combined. Add the eggs one at a time, beating well after each addition.

3. 3

   Combine and Bake

   Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

4. 4

   Prepare the Strawberry Compote

   In a small saucepan, combine the fresh strawberries and powdered sugar. Cook over medium heat, stirring until the strawberries break down and create a sauce, about 10 minutes. Remove from heat and let cool.

5. 5

   Whip the Cream

   In a mixing bowl, whip the heavy cream until soft peaks form. Set aside.

6. 6

   Serve

   Once the cheesecake is chilled, sprinkle the top with granulated sugar and use a kitchen torch to caramelize the sugar until golden brown. Serve with strawberry compote and a dollop of whipped cream.