Name: Creme Brulee Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Graham cracker crumbs - 1 ½ cups; Butter - 2 tablespoons; White sugar - 2 tablespoons; Cream cheese, drained and softened to room temperature - 1 (8 ounce) package; Mascarpone cheese, drained and softened to room temperature - 1 (8 ounce) container; White sugar - 1 cup; Eggs at room temperature, separated - 5; Ricotta cheese, drained and softened to room temperature - 1 cup; Sour cream - 1 cup; Vanilla extract - 1 teaspoon; Lemon juice - 1 teaspoon; Ground cinnamon - 1 teaspoon; Ground nutmeg - ½ teaspoon; Raw sugar - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creme Brulee Cheesecake

1. Graham cracker crumbs - 1 ½ cups

2. Butter - 2 tablespoons

3. White sugar - 2 tablespoons

4. Cream cheese, drained and softened to room temperature - 1 (8 ounce) package

5. Mascarpone cheese, drained and softened to room temperature - 1 (8 ounce) container

6. White sugar - 1 cup

7. Eggs at room temperature, separated - 5

8. Ricotta cheese, drained and softened to room temperature - 1 cup

9. Sour cream - 1 cup

10. Vanilla extract - 1 teaspoon

11. Lemon juice - 1 teaspoon

12. Ground cinnamon - 1 teaspoon

13. Ground nutmeg - ½ teaspoon

14. Raw sugar - 2 tablespoons

How to cook deliciously - Creme Brulee Cheesecake

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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

7. Stage

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.