Crème Brûlée Cheesecake Recipe

1. Preheat oven to 325°F (160°C). Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment.

2. Melt the butter in a small saucepan or microwave. In a bowl combine graham cracker crumbs, 2 tablespoons sugar and salt. Pour melted butter over crumbs and stir until fully combined and evenly moistened.

3. Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/4 inch) of the prepared springform pan using the bottom of a measuring cup. Bake 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing filling. Reduce oven temperature to 300°F (150°C).

4. Bring the room-temperature cream cheese to smoothness: in a large bowl or stand mixer fitted with paddle, beat cream cheese on medium speed until very smooth, about 2–3 minutes, scraping the bowl as needed.

5. Add 1 cup sugar and beat until incorporated and smooth, about 1–2 minutes. Scrape down the bowl.

6. Add sour cream, vanilla, and lemon zest; mix on low until incorporated.

7. Add eggs one at a time, mixing on low speed and scraping between additions; avoid overwhipping. After eggs are incorporated, add heavy cream and flour; mix just until smooth and no lumps remain. Do not overmix.

8. Pour the batter over the cooled crust in the springform pan, smoothing the top with an offset spatula.

9. Prepare a water bath: wrap the outside of the springform pan in a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan into a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.

10. Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is shaken. Rotate the pan halfway through baking if your oven has hot spots.

11. Turn off the oven, crack the oven door, and let the cheesecake cool inside the oven for 1 hour (this helps prevent cracks). Remove from oven and transfer to a wire rack to cool to room temperature, then refrigerate at least 6 hours, preferably overnight.

12. While cheesecake chills (or up to 2 days ahead), make the compote. In a medium saucepan combine 2 cups quartered strawberries, 3 tablespoons sugar, and 1 tablespoon lemon juice.

13. Cook over medium heat until the strawberries release juices and mixture simmers, about 5–8 minutes. Gently mash some berries with the back of a spoon to reach desired consistency (leave some pieces for texture).

14. Remove from heat and stir in 1/2 teaspoon vanilla. Cool to room temperature, then refrigerate. Reserve 2 tablespoons of the compote and puree a small amount (or use reserved juices) to make 2 tablespoons of strawberry purée for the whipped cream.

15. Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes. Pour 1 cup cold heavy cream into the chilled bowl.

16. Add 2 tablespoons powdered sugar, 2 tablespoons strawberry purée, and 1/4 teaspoon vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overbeat.

17. Transfer whipped cream to a piping bag fitted with a star tip or keep covered in the refrigerator until assembly.

18. When ready to serve, remove the chilled cheesecake from the springform pan and place it on a heatproof surface. Smooth the top if needed.

19. Evenly sprinkle 1/2 cup granulated sugar over the top of the cheesecake to form a thin, even layer for the brûlée crust. Use a kitchen torch held 2–3 inches from the surface to caramelize the sugar, moving the flame in small circles until the sugar melts, bubbles, and forms an even golden-brown crust. If you don't have a torch, place the cake under a very hot broiler for 2–4 minutes, watching constantly to avoid burning.

20. Let the caramelized sugar harden for 5–10 minutes.

21. Spoon a generous dollop (about 2–3 tablespoons) of chilled strawberry compote onto each slice or spread a 1/2–3/4-inch layer on top of the cake before torching for an embedded fruit stripe (if desired). Note: if you torch sugar directly over moist compote it may not caramelize evenly—torch the sugar layer alone or torch quickly over a thin layer of compote.

22. Pipe or dollop strawberry whipped cream around the edges or on each slice. Garnish with sliced fresh strawberries and mint leaves if using.

23. Slice with a hot dry knife (dip in hot water, wipe dry between cuts) to get clean slices. Serve chilled or at cool room temperature.