Beth's Creme Brûlée Cheesecake Recipe | ENTERTAINING WITH BETH

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture with fewer calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar adds a caramel flavor with less processing.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative suitable for vegans.

Lightly grease a 9-inch springform pan and wrap it in aluminum foil for a water bath.

Crush 9 graham crackers in a resealable bag using a rolling pin until fine.

In a medium bowl, combine crushed graham crackers, 1 tablespoon sugar, and a pinch of salt.

Add 5-6 tablespoons of melted butter to the crumb mixture, starting with 5 and adding more if needed, and mix until combined.

Press the crumb mixture into the bottom of the prepared springform pan, smoothing it out with your hand and a measuring cup.

Bake the crust at 325°F for about 10 minutes, until you smell the graham crackers.

In a food processor, blend 15 ounces of ricotta cheese, 8 ounces of whipped cream cheese, and 8 ounces of mascarpone cheese until smooth.

Add 3/4 cup of sugar and pulse to combine.

Add 3 eggs one at a time, pulsing in between each addition.

Scrape the seeds from 2 split vanilla beans into the mixture and blend until combined.

Pour the cheesecake filling into the prepared crust in the springform pan.

Place the cheesecake in a large roasting pan in the oven.

Add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake.

Bake for 40-45 minutes until the cheesecake jiggles slightly but is set.

Turn off the oven, open the door, and let the cheesecake cool for 15 minutes.

Remove the foil from the cheesecake to avoid water pooling.

Let the cheesecake cool for another 30 minutes before refrigerating it.

Run a knife around the perimeter of the cheesecake to loosen it before releasing the springform.

Sprinkle 3 tablespoons of plain white sugar evenly over the top of the cheesecake.

Use a kitchen torch to caramelize the sugar until it forms a crispy crust, being patient as it transforms from beads to pools.

Optionally, decorate with raspberries and powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens