Créme Brûlée Cheesecake - Full Order Recipe
fresh strawberry compote, whipped cream
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Ingredients
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Crème Brûlée Cheesecake Ingredients
Method
Crème Brûlée Cheesecake Directions
Prepare the Crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
Make the Cheesecake Batter
In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until light and fluffy. Add sour cream, vanilla extract, and mix until combined. Add eggs one at a time, mixing well after each addition. Finally, stir in heavy cream until smooth.
Bake the Cheesecake
Pour the cheesecake batter over the cooled crust and smooth the top. Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Prepare the Strawberry Compote
In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens, about 10 minutes. Let it cool.
Brûlée the Top
Once the cheesecake is set and chilled, sprinkle the granulated sugar evenly over the surface. Use a kitchen torch to caramelize the sugar until golden brown. Allow it to cool for a few minutes.
Serve
Slice the cheesecake and serve with strawberry compote and a dollop of whipped cream.
