Creme Brulee Cheesecake The Best Recipes

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Creme Brulee Cheesecake

"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."

Ingredients :

• Crust:
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons butter
• 2 tablespoons white sugar
• Filling:
• 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
• 1/2 teaspoon ground nutmeg
• Caramelized Topping:
• 2 tablespoons raw sugar

Instructions :

Prep : 20M	Cook : 10M	Ready in : 6H55M

• Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.
• Preheat the oven to 300 degrees F (150 degrees C).
• 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.
• 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.
• 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.
• Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.
• 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.

Notes :

• You can use any crust recipe that you like...I prefer the graham cracker standard the best.

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