Cheesecake Brûlée Recipe

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Wrap the outside of the pan with foil if you plan to use a water bath.

Combine graham cracker crumbs, granulated sugar (2 tbsp) and salt in a bowl. Stir in melted butter until mixture resembles wet sand.

Press crumb mixture 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 to compact. Bake 8–10 minutes until set and fragrant. Remove from oven and cool while preparing filling. Reduce oven temperature to 325°F (165°C).

Bring cream cheese to room temperature so it is soft. In a large bowl or stand mixer fitted with a paddle, beat the cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes.

Add granulated sugar (3 1/2 tbsp) and beat until incorporated and smooth, scraping the bowl as needed.

Add vanilla extract and lemon zest (if using). Mix to combine.

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Do not overbeat—mix just until each egg is incorporated.

Blend in sour cream, heavy cream and flour on low speed until smooth. The batter should be silky and pourable but not foamy.

Pour filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan into a larger roasting pan for a water bath. Pour very hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform. This helps the cheesecake bake evenly and prevents cracking.

Bake at 325°F (165°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when shaken. A thermometer inserted near the center should read about 150°F (65°C).

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 45 minutes to an hour to reduce cracking.

Remove from oven, lift the springform out of the water bath, remove the foil, and cool to room temperature on a wire rack. Once at room temperature, chill uncovered in the refrigerator for at least 6 hours or preferably overnight.

In a small saucepan combine cherries, granulated sugar (1/3 cup) and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally so sugar dissolves.

If the mixture looks thin and you want a thicker compote, mix cornstarch with cold water to make a slurry and stir it into the simmering cherries. Cook 2–3 minutes until the compote thickens slightly. Remove from heat and let cool to room temperature. Chill in refrigerator if making ahead.

Reserve about 1–2 tablespoons of compote for garnish and the remainder to be spooned at serving or served alongside slices of cheesecake.

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes. Pour cold heavy cream into the chilled bowl, add powdered sugar and vanilla.

Whip on medium-high speed until soft to medium peaks form. Do not overwhip; the cream should be smooth, pipeable and hold shape briefly.

Transfer Chantilly cream to a piping bag fitted with a star tip (optional) and refrigerate until ready to use.

For best results, assemble just before serving. Remove chilled cheesecake from refrigerator and release springform sides onto a serving platter. If desired, spread a thin even layer (about 1–2 tablespoons) of chilled sour cherry compote over the entire top, leaving some compote for garnish.

Evenly sprinkle granulated sugar (about 3 tbsp) over the top of the cheesecake to form the brûlée layer. Shake or tap the pan gently to distribute a uniform layer of sugar.

Using a kitchen blowtorch, hold the flame 2–3 inches from the sugar and move it in slow circular motions until the sugar melts, bubbles and turns a deep amber color. Watch carefully to avoid burning. If you don't have a torch, place the cheesecake under a very hot broiler for 1–2 minutes, watching constantly (remove outer ring or protect plating from heat).

Allow the caramelized sugar crust to cool and harden for 2–3 minutes. The top should be crisp.

Pipe or spoon chilled Chantilly cream around the edge or in decorative dollops on the cheesecake. Spoon reserved sour cherry compote in the center and garnish with extra cherries and mint leaves if desired.

To serve, slice with a hot, dry knife (dip in hot water and wipe between cuts for clean slices). Serve each slice with additional compote on the plate if you like.