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 caloriescarbohydrate: 37.8 gcholesterol: 157.8 mgfat: 30.7 gfiber: 0.5 gprotein: 10.3 gsaturatedFat: 17 gservingSize: -sodium: 243.4 mgsugar: 29.2 gtransFat: : -unsaturatedFat: : -
Directions Creme Brulee Cheesecake
Directions
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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.