Flaming Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tbs granulated sugar and salt in a medium bowl. Stir in the melted butter until mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust in preheated oven 10 minutes. Remove and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 300°F (150°C) for baking the filled cheesecake.

Bring the softened cream cheese to room temperature for easy mixing (if not already). In a large bowl or the bowl of a stand mixer fitted with the paddle, beat the cream cheese on low-to-medium speed until smooth and lump-free, about 2–3 minutes. Scrape down the bowl as needed.

Add the 1 cup granulated sugar and beat on medium speed until combined and slightly glossy, about 1–2 minutes. Avoid overbeating to minimize air incorporation.

Add eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.

With mixer on low speed, add sour cream, heavy cream, vanilla extract, lemon zest (if using), and flour. Mix just until smooth and homogeneous. Stop mixing as soon as there are no visible streaks.

Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the filled pan in the center of the oven. Bake at 300°F (150°C) until the edges are set but the center still wobbles slightly when the pan is gently shaken, about 50–70 minutes depending on oven. Start checking at 45 minutes.

When done, turn off the oven and prop the oven door open with a wooden spoon. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and encourage gradual temperature change.

Remove cheesecake from oven and run a thin knife around the edge to loosen it from the pan. Cool completely at room temperature, then refrigerate (still in the pan) at least 6 hours or overnight for best texture.

While the cheesecake chills, make the coulis. In a small saucepan combine the strawberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the sugar dissolves, about 6–8 minutes. If mixture seems dry, add up to 1 tbs water.

Remove from heat and let cool slightly. Purée the mixture in a blender or with an immersion blender until smooth. For a seedless coulis, press the purée through a fine-mesh sieve into a bowl, discarding seeds. Chill the coulis until ready to serve.

When ready to serve, carefully release the cheesecake from the springform pan and transfer to a serving plate. Slice using a hot, clean knife (dip knife in hot water and wipe dry between cuts) for neat slices.

Plate each slice with a generous spoonful of chilled strawberry coulis. Garnish with strawberry halves and mint sprigs.

To flambé for tableside presentation: In a small ladle or heatproof metal spoon, warm the 3 tbs spirit gently (do not boil and do not overheat) and ignite with a long match or long-reach lighter. Alternatively, carefully pour warmed spirit over the plated slice and ignite. Allow the flame to burn 5–10 seconds to flambé the surface, then extinguish (by covering with a small metal bowl or waiting for it to die out). Exercise extreme caution: keep a fire extinguisher nearby, do not use excessive alcohol, keep hair and loose clothing away, and do not attempt flambé under a low hood or near flammable materials.

If you prefer not to flambé, you can sprinkle the slice with the optional 1 tsp sugar and torch lightly with a kitchen blowtorch to caramelize, or simply serve without flame.