Crème Brulee Cheesecake Recipe
Torched sugar, strawberry puree
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust
Prepare the crust
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated with butter.
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in a preheated oven at 350°F (175°C) for about 10 minutes. Remove from oven and let cool.
Cheesecake Filling
Make the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of granulated sugar and mix until well combined.
Add remaining ingredients
Add sour cream, vanilla extract, eggs (one at a time), and heavy cream. Mix on low speed until just combined and smooth. Be careful not to overmix.
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in a water bath at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour.
Cool
Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
Topping
Prepare the topping
Once the cheesecake is chilled, spread 0.5 cups of granulated sugar evenly over the top of the cheesecake.
Torch the sugar
Using a kitchen torch, carefully caramelize the sugar until it forms a golden crust. Be cautious not to burn the sugar.
Serve with strawberry puree
Serve the cheesecake with strawberry puree drizzled on top or on the side.