Creme Brulee Cheesecake Recipe Simple

CRèME BRûLéE CHEESECAKE

Steps:

• Preheat the oven to 350°F
• Reduce the oven temp: Once the crust has baked, reduce the oven to 300°F.
• Let it cool: Remove the roasting pan from the oven. Let the cake cool in the water bath for about an hour, then remove it from the water bath and transfer it to a cooling rack on the counter for another hour. Finally, keep the cake in the springform pan, and let it cool, uncovered, overnight in the fridge.

CREME BRULEE CHEESECAKE

Steps:

• 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.