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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 459 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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

Step 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.