Creme Brulee Cheesecake recipe

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Ingredients

1 ½ cups graham cracker crumbs
2 tablespoons butter
2 tablespoons white sugar
1 (8 ounce) package cream cheese, drained and softened to room temperature
1 (8 ounce) container mascarpone cheese, drained and softened to room temperature
1 cup white sugar
5 eggs at room temperature, separated
1 cup ricotta cheese, drained and softened to room temperature
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons raw sugar

Nutrition Info

459 calories
carbohydrate: 37.8 g
cholesterol: 157.8 mg
fat: 30.7 g
fiber: 0.5 g
protein: 10.3 g
saturatedFat: 17 g
servingSize: -
sodium: 243.4 mg
sugar: 29.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.

  2. Preheat the oven to 300 degrees F (150 degrees C).

  3. Blend cream cheese, mascarpone, and sugar in a bowl until well combined and smooth. Add egg yolks, ricotta, sour cream, vanilla extract, lemon juice, cinnamon, and nutmeg, mix well until smooth.

  4. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk some into the yolk mixture to lighten it. Fold in remaining egg whites with a spatula. Pour over the crust in the pan.

  5. Bake in the preheated oven until top is set, about 1 hour. Turn off oven and keep cheesecake inside with the door closed, about 1 hour. Open oven door and keep cheesecake inside for 30 minutes more.

  6. Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.

  7. Sprinkle raw sugar over the cold cheesecake before serving. Use a creme brulee torch to melt and brown sugar. Allow topping to set and cool slightly, about 5 minutes.

Recipe Yield

1 9-inch cheesecake

Recipe Note

This is an adaptation from Adam on Chowhound and a restaurant in Tampa, FL... It is a lighter, less dense, and fluffier cheesecake with the crackle of a caramelized creme brulee topping.

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